Sam-gyup Bomb Recipe

Prepare pork and aromatics

Pat pork belly dry with paper towels. Lightly season both sides with kosher salt and freshly ground black pepper. Arrange thinly sliced garlic and jalapeño on a plate nearby for quick grilling and assembly.

Heat pan or grill

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (or prepare a tabletop grill). Add 1 tablespoon neutral oil and swirl to coat if using a skillet.

Grill pork in batches

Lay slices of pork belly in a single layer (do not overcrowd). Cook 2–3 minutes per side, or until edges are browned and fat renders and the center is cooked through. Use tongs to flip. If using a grill, place directly on hot grate and watch for flare-ups.

Grill garlic and jalapeño

During the last 30–45 seconds of each side, place a few garlic slices and jalapeño rings on the pan/grill next to the pork to char lightly — this mellows the garlic and brings out flavor. Remove everything to a warm plate.

Finish and garnish

Drizzle the cooked pork with 1 teaspoon sesame oil and sprinkle toasted sesame seeds. Keep warm while assembling plates.

Place 1/4 cup ssamjang in a small ramekin. If you want more heat, stir in 1 teaspoon gochujang. In a separate small dish combine 2 teaspoons soy sauce and 1 teaspoon sesame oil with a small pinch of salt for a simple dipping sauce. Set sauces out for serving.

Soak and cook noodles

Soak 4 oz sweet potato glass noodles in warm water for 20 minutes until pliable. Drain. Bring a pot of water to a boil and cook noodles 4–5 minutes until just tender, then drain and rinse with cold water. Cut noodles into shorter lengths (optional, 8–10 inches).

Sauté vegetables

While noodles boil, heat 1 tablespoon sesame oil in a skillet over medium heat. Add julienned carrot and minced garlic; sauté 1–2 minutes until softened. Add blanched spinach and sliced green onion and toss 30 seconds.

Combine and season

Add drained noodles to the skillet with 1.5 tablespoons soy sauce and 1 teaspoon sugar. Toss everything together over medium heat 1–2 minutes until noodles absorb sauce and flavors meld. Adjust seasoning to taste. Remove from heat and keep warm.

Prepare eggs

Bring a small pot of water to a gentle boil. Gently lower 2 large eggs and cook 6–7 minutes for soft-set yolks. Transfer to an ice bath, peel, and halve just before serving.

Cook mandoo

Pan-fry or steam 2 frozen mandoo according to package: for pan-fry, heat 1 teaspoon oil in a skillet, add mandoo seam-side down, fry until golden (2–3 minutes), add 1–2 tablespoons water and cover to steam 3–4 minutes until cooked through. Keep warm.

Steam broccoli and slice cucumber

Steam broccoli florets until bright green and tender-crisp, about 3–4 minutes. Thinly slice half an English cucumber into ribbons or rounds. Arrange lettuce leaves, cucumber, and broccoli on the platter.

Plate components

On each serving plate arrange a portion of japchae (about 1/2 cup), 4–5 slices of grilled pork, 1 soft-boiled egg halved, 1 mandoo, steamed broccoli (about 1/2 cup), cucumber slices, and 4 lettuce leaves. Place ssamjang and dipping sauce ramekins on the side. Garnish pork with the reserved grilled garlic and jalapeño slices.

To eat sam-gyeop bomb: take a lettuce leaf, spread a small amount of ssamjang, add a slice or two of grilled pork, a piece of garlic, a jalapeño slice (to taste), a bit of japchae or cucumber, and a half egg or piece of mandoo if desired. Fold into a bite-sized wrap and enjoy. Offer extra ssamjang and soy-sesame dipping sauce on the side.