Samgyeopsal

Slices of pork belly seared until the fat becomes crispy and golden. They are enjoyed wrapped in lettuce leaves with raw garlic and kimchi for a sharp contrast in textures and temperatures.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 894
• Protein: 16 g
• Carbs: 9 g
• Fat: 88 g

Ingredients

• 600 g Pork belly ( thinly sliced )
• 6 piece Garlic ( thinly sliced )
• 1 piece Romaine lettuce ( whole washed leaves )
• 4 tbsp ssamjang
• 200 g kimchi
• 2 tbsp Sesame oil
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 3 piece Spring onion, sauté/poêlé sans matière grasse optional ( sliced )

Instructions

1. Meat preparation

   Slice the pork belly into 5mm thick strips. The meat needs to be thin enough to grill quickly while remaining juicy in the center.

2. Garnish preparation

   Thinly slice the garlic cloves. Wash the lettuce and dry it thoroughly; the leaves must be dry so they don't make the meat soggy. Slice the green onions on the bias.

3. Grilling and browning

   Heat a pan or grill without adding fat. Place the pork slices. Let the fat render and brown. Flip when the side is dark brown and crispy.

4. Serving and assembly

   Prepare a small bowl with sesame oil, salt, and pepper. Serve the piping hot meat with ssamjang, garlic, kimchi, and lettuce leaves on the side.

Chef's tips

• Do not overcrowd the pan; the meat should grill, not boil in its own juices.
• The secret is the contrast: the meat should go directly from the heat into the cold lettuce leaf.
• If the fat renders too much oil, blot the excess with paper towels during cooking.

Storage

Consume immediately after cooking. Leftover grilled pork can be kept for 2 days in the fridge and stir-fried with rice.