Traditional Korean Pork Belly Lettuce Wraps (Samgyeopsal Ssam)
Master the art of Korean-style pork belly wraps. Learn to layer crispy grilled samgyeopsal with fresh perilla, garlic, rice, and savory ssamjang.
Samgyeopsal is a cornerstone of Korean home cooking, transforming simple grilled pork belly into a vibrant, interactive meal. The tradition centers on the ssam—the wrap—where the rich, rendered fat of the pork is perfectly balanced by the earthy aroma of perilla leaves, the bite of raw garlic, and the grounding presence of steamed rice. It is a harmonious, textured bite that captures the essence of Korean communal dining.
Ingredients
- 500 g pork belly strips
- 1 head green leaf lettuce
- 1 bunch fresh perilla leaves
- 4 cloves garlic, thinly sliced
- 2 cups steamed white rice
- 1/2 cup ssamjang (Korean spicy soybean paste)
- optional kimchi
- optional sesame oil and salt dip
Instructions
- 1Sear the pork belly
Place your pork belly slices onto a preheated electric grill. Cook until the underside is deeply seared and golden-brown, then flip to ensure both sides reach a crispy, delicious texture.
Tip: Both thick and thin slices of pork belly work well; adjust cooking time based on the thickness of the meat. - 2Render the fat
Continue to grill, flipping occasionally. The goal is to render out the excess fat, which creates a better texture and enhances the savory flavor of the meat.
Tip: If the pork belly is fatty, grilling it well helps render out some of the fat for a better texture. - 3Prepare the lettuce wrap
Layer a fresh perilla leaf on top of a piece of lettuce to create the base for your wrap. This combination of greens provides a nice balance of flavors.
Tip: Ensure the leaves are washed and dried thoroughly for the best crunch. - 4Add the grilled pork
Use chopsticks to place a piece of the freshly grilled, browned pork belly onto the stacked lettuce and perilla leaves.
Tip: Pick a piece that is perfectly golden-brown for the best flavor. - 5Prepare the seasoning
Once the meat is browned and cooked to your liking, you can lightly dab it with ssamjang or keep the paste separate for dipping.
Tip: Adjust the amount of paste according to your personal heat preference. - 6Complete the wrap
Add a spoonful of white steamed rice onto the wrap. Combining the carbohydrates from the rice with the savory, fatty meat creates a delicious, classic bite.
Tip: Adding a bit of rice helps balance the rich flavor of the pork belly. - 7Assemble the wrap
Layer a perilla leaf over a lettuce leaf. Add a piece of hot, grilled pork belly, a small dollop of spicy soybean paste, a spoonful of rice, and a slice of raw garlic. Fold the leaves together into a compact bundle and eat it in one bite.
Tip: Adding a little rice inside the wrap provides a perfect balance of carbohydrates and fats, making each bite much more satisfying.
