Korean Pork Belly: Crispy Samgyeopsal Recipe & Cooking Tips!

Korean pork belly is the kind of dish that instantly turns a simple meal into a celebration. Whether you’ve enjoyed it sizzling on a tabletop grill at a restaurant or you’re discovering it for the first time, this version is meant to be straightforward, deeply flavorful, and easy to make at home. Expect golden, crisp edges, succulent layers of meat, and a balanced glaze that’s savory, slightly sweet, and just spicy enough—perfect for lettuce wraps with ssamjang, rice, and kimchi. You’ll find everything you need here: clear steps, smart timing, useful tips, and a few helpful answers to make your first (or next) go at Korean pork belly a success.

What Makes This Korean Pork Belly Irresistible

Think of this as your weeknight-friendly, guest-impressing, flavor-packed main. It’s bold without being fussy, and you don’t need special equipment—just a sturdy skillet or grill pan. The pork belly renders into crispy, caramelized bites while staying juicy inside, and the glaze brings a classic Korean profile with gochujang, soy, garlic, and a hint of sweetness. Serve it in lettuce wraps with ssamjang, herbs, and rice, and you’ll have that fun, communal feel of Korean BBQ at your own table. Best of all, you can choose between a quick marinade or a classic salt-and-pepper style with sauces on the side, so it fits your mood and your time.

What You’ll Need: Ingredients with Purpose

• Pork belly (2 lb / 900 g, skinless) — The star of the dish; fatty layers render and crisp for that signature texture and rich flavor.
• Neutral oil (1–2 tsp) — Helps the first sear get going; use a light hand because the pork releases its own fat.

For the marinade/glaze (optional but recommended):

• Gochujang (2 tbsp) — Fermented chili paste that delivers heat, umami, and a hint of sweetness.
• Soy sauce (3 tbsp) — Adds savory depth and saltiness to balance the fat.
• Brown sugar or honey (1–1.5 tbsp) — Encourages caramelization and a glossy finish.
• Rice vinegar (1 tbsp) — A gentle tang to cut through richness.
• Toasted sesame oil (1 tbsp) — Nutty aroma that rounds out the flavors.
• Garlic (4 cloves, minced) — Sharpens and intensifies the glaze.
• Fresh ginger (1 tsp, grated) — Adds warmth and a clean finish.
• Gochugaru/Korean chili flakes (1–2 tsp, optional) — Boosts spice and color.
• Black pepper (a few grinds) — Subtle heat and complexity.
• Mirin or mild cooking wine (1 tbsp, optional) — A touch of sweetness and aroma; helps the glaze cling.

For salt-and-pepper (non-marinated) style:

• Kosher salt and black pepper — A simple, classic approach that lets the pork shine.

For serving and finishing:

• Romaine or butter lettuce leaves — For wraps (ssam); they add freshness and crunch.
• Ssamjang (3–4 tbsp) — A savory-spicy dipping sauce that ties everything together.
• Kimchi — Bright acidity and heat to cut the richness.
• Steamed rice — Adds balance and substance to wraps.
• Scallions (2, thinly sliced) — Fresh, mild onion flavor for garnish.
• Toasted sesame seeds (1 tsp) — A nutty, fragrant finish.
• Cucumber or radish slices (optional) — Cool, crunchy contrast.

How to Cook It: A Clear, Step-by-Step Walkthrough

1. Prep the pork belly. If you’ve got a whole slab, pop it in the freezer for 20–25 minutes to firm it up; this makes slicing easier. Cut into 1/4–1/2 inch (0.6–1.25 cm) slices. Pat the slices dry with paper towels so they sear instead of steam.
2. Make the marinade (if using). In a bowl, whisk gochujang, soy sauce, brown sugar or honey, rice vinegar, sesame oil, garlic, ginger, gochugaru (if using), black pepper, and mirin. Taste and adjust: more gochujang for heat, honey for sweetness, or vinegar for brightness.
3. Marinate or season. For glazed pork belly, add the slices to the marinade and toss to coat. Rest 30 minutes at room temp or up to 8 hours refrigerated. For classic salt-and-pepper style, skip the marinade and season the slices lightly with salt and pepper right before cooking.
4. Preheat the pan. Heat a large cast-iron or heavy skillet over medium-high. Add 1–2 tsp oil only if the pan is bone-dry. You want it hot before the pork hits the surface.
5. Sear the first side. Lay the slices in a single layer without overlapping. Don’t overcrowd the pan—work in batches if needed. Press gently with a spatula and let them cook undisturbed for 3–4 minutes to render and brown. Spoon off excess fat into a heatproof bowl as it accumulates.
6. Flip and crisp. Turn the slices and cook 2–3 minutes more, reducing the heat to medium if the edges darken too quickly. You’re looking for well-rendered fat and deep golden color.
7. Glaze at the end (for marinated version). When the pork is nearly done, spoon in a few tablespoons of leftover marinade and toss for 45–90 seconds until glossy and slightly sticky. Don’t add sugary sauce too early or it may burn before the fat renders.
8. Rest and garnish. Transfer to a platter and let the pork rest for 3 minutes. Sprinkle with sesame seeds and sliced scallions. If you cooked in batches, keep earlier batches warm in a low oven (200°F/95°C).
9. Serve as wraps. Lay out lettuce leaves, rice, ssamjang, kimchi, and optional cucumber or radish. To assemble a wrap: a leaf of lettuce, a spoonful of rice, a slice or two of pork, a dab of ssamjang, and a bit of kimchi. Fold and enjoy in one or two bites.
10. Optional side use for rendered fat. The reserved pork fat is liquid gold: quickly stir-fry kimchi or leftover rice in a spoonful for a deeply savory side.

How Long It Takes: Timing & Prep Breakdown

• Active prep: 15–20 minutes (slicing, mixing marinade, prepping garnishes)
• Marinating time: 30 minutes (optional) or up to 8 hours in the fridge
• Cook time: 12–15 minutes total, depending on slice thickness and batch size
• Rest time: 3 minutes

If you skip the marinade, you can have the pork on the table in about 30 minutes from start to finish. With marinating, plan on roughly 1 hour total for a same-day meal. The pork is ready when the fat has rendered, the edges are crisp and golden, and any glaze has turned shiny and slightly sticky.

Pro Tips That Make a Difference

• Chill to slice cleanly. A short stint in the freezer firms up the fat, making even slices easier and safer to cut.
• Mind the heat. Start hot to sear, then drop to medium so the fat renders without burning the exterior.
• Batch cooking is better. Overcrowding leads to steaming. Cook in batches and keep finished pork warm in a low oven.
• Glaze late. Sugary sauces burn fast. Add the marinade or glaze during the last minute to coat the pork without scorching.
• Season with intention. If you’re serving ssamjang and kimchi, go a little lighter on salt to keep the overall balance right.
• Use that rendered fat. It’s perfect for quickly sautéing kimchi, mushrooms, or greens for an instant side dish.
• Serve with fresh, crunchy elements. Lettuce, cucumber, and herbs keep the dish lively and prevent it from feeling heavy.
• Dial the heat to taste. Gochugaru adds clean heat; start small and increase as you learn your ideal level.

Nutrition at a Glance

Values below are estimates for 1 of 4 servings, using a moderate amount of glaze and served with lettuce and garnishes (not including rice). Actual values vary based on rendering, trimming, and sauces used.

For a lighter plate, add more lettuce and vegetables, and pair with a smaller portion of rice.

Your Questions, Answered

Can I make Korean pork belly in the oven or air fryer?

Yes. For the oven, arrange slices on a wire rack set over a foil-lined sheet pan. Bake at 450°F (230°C) for 20–25 minutes, flipping halfway. If glazing, brush it on during the last 2–3 minutes and, if needed, broil briefly to finish. For the air fryer, cook at 400°F (205°C) for 12–15 minutes, flipping or shaking once. Add glaze in the final 1–2 minutes to avoid burning.

What can I use if I can’t find pork belly?

Pork shoulder (thinly sliced) is a great alternative; it’s flavorful and less fatty. Thick-cut, uncured pork belly–style bacon can work in a pinch, but watch the salt and skip extra sodium in the marinade. Boneless country-style ribs, sliced thin, also cook up well and stay tender.

How do I make it feel less heavy?

Trim any thick outer fat cap and slice a bit thinner. Render thoroughly over medium heat, and spoon off excess fat as you cook. Load up on crunchy lettuce wraps, fresh herbs, cucumber, and pickles. You can also increase the vinegar in the glaze by 1–2 tsp and serve extra kimchi for brightness.

A Warm Closing Note

There’s something special about gathering around a platter of sizzling pork belly, building your own wraps, and sharing a meal that’s equal parts comforting and fun. With a simple marinade, a good sear, and a few fresh sides, you’ll have a dish that invites people to reach in, laugh, and linger. I hope this guide helps you bring that Korean BBQ spirit home—casual, delicious, and welcoming. If you make it once, chances are it’ll become one of your go-to ways to turn an ordinary dinner into something memorable. Happy cooking, and enjoy every crispy, saucy bite.