Pork Belly Bbq (삼겹살) Recipe

Bring pork to room temperature

Remove the thinly sliced pork belly from the refrigerator 15–20 minutes before grilling so it loses chill; this helps it cook evenly and crisps better.

Arrange side dishes and sauces: place salt and pepper in a small dish for simple seasoning. Combine sesame oil and toasted sesame seeds in another small bowl for dipping. Place ssamjang (or gochujang mix), sliced garlic, sliced green chilli, lettuce/perilla leaves, steamed rice, kimchi, and pickles within easy reach of the grill.

Preheat grill or pan

Preheat a cast-iron griddle, heavy skillet, or tabletop Korean BBQ grill over medium-high heat until very hot (about 5 minutes). If using a stovetop pan, heat until a drop of water sizzles and evaporates immediately.

Oil the grill

Brush the hot grill or pan lightly with 1 tablespoon neutral oil to prevent sticking and encourage even browning.

Cook pork slices

Working in a single layer (do not overcrowd), lay pork belly slices flat on the hot surface. Cook for about 1.5–2 minutes per side until edges are crisp and fat renders—timing depends on thickness. Flip with tongs and press gently with spatula for full contact. For a slightly charred finish, let the fat brown an extra 20–30 seconds each side but avoid burning.

Cut to bite size (optional)

If serving in typical Korean BBQ style, use scissors to cut larger slices into 1–2 inch pieces on the grill, then let the cut pieces sear for 20–30 seconds to crisp exposed edges.

Finish batches

Transfer cooked pork to a warm plate and continue grilling remaining slices, brushing the grill with a bit more oil if necessary. Keep cooked pork loosely covered with foil to stay warm while you finish other batches.

Season to taste: diners may sprinkle a pinch of salt and a crack of black pepper directly onto hot pork, or dip pork into the sesame oil + sesame seeds mixture, or the ssamjang/gochujang sauce. Add sliced garlic or green chilli to the wrap if desired.

Make a ssam: place a small spoonful of steamed rice on a lettuce or perilla leaf, top with a piece of grilled pork, add a dab of ssamjang or a dip of sesame oil, a slice of garlic, and a piece of kimchi or pickle. Fold and eat in one bite.

Leftovers: cool any leftover cooked pork quickly, refrigerate within 2 hours, and reheat in a skillet for best texture. Uncooked pork belly should be stored refrigerated and used within 2 days or frozen for longer storage.