Yangnyeom Samgyeopsal
Korean grilled pork belly with a punchy soy-sesame-gochugaru marinade. Charred edges, tender meat, and a perfect balance of savory, spicy, and nutty flavors.
- Total time
- 25 min
- Servings
- 4
- Calories
- 580
- Protein
- 42g
Ingredients
- 2 lbs pork belly, thinly sliced (1/4 inch thick)
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 1.5 tbsp gochugaru (Korean red chili flakes)
- 4 cloves garlic, minced
- 1 tbsp brown sugar
- ½ tsp black pepper
- 3 stalks scallions, chopped (white & green separated)
Instructions
- 1
Whisk soy sauce, sesame oil, gochugaru, garlic, brown sugar, and black pepper in a bowl.
- 2
Add pork belly slices to the marinade and toss to coat evenly. Let sit for 5 minutes.
- 3
Heat a cast iron skillet or grill pan over medium-high heat until a water droplet sizzles on contact.
- 4
Working in batches, arrange pork slices in a single layer without crowding. Do not move them.
- 5
Sear 3–4 minutes until edges curl and char marks appear. Flip and sear the other side 2–3 minutes.
- 6
Transfer cooked pork to a platter. Repeat with remaining meat.
- 7
Drizzle with any remaining marinade from the bowl. Scatter white scallion whites over the top.
- 8
Garnish with green scallion tops. Serve immediately with steamed rice and banchan.
Tools you’ll need
- 12-inch cast iron skillet or grill pan
- mixing bowl
- tongs
- knife and cutting board
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