Samgyeopsal Recipe

The best part of this Korean dinner is the moment the pork belly hits a hot skillet and its edges begin to crisp while the center stays juicy. This version keeps things simple: one pound of pork belly, four cloves of garlic, sliced green onions, and a cup of kimchi are all cooked in about 15 minutes after a quick 15-minute prep. The pork’s rich, savory fat is exactly what makes the kimchi taste so good when it is warmed alongside it, while ssamjang adds a salty, slightly spicy depth that turns each lettuce wrap into a complete bite. Serve the pork hot, ideally straight from a tabletop griddle or a heavy skillet set in the middle of the table. As the slices cook, let them develop browned edges before turning them; pork belly releases plenty of fat, so there is usually no need to add oil. The garlic can cook in that rendered fat until golden, and the green onions soften without losing all of their freshness. I like to add the kimchi near the end rather than at the beginning, so it warms through and picks up the pork drippings without becoming overly soft. The most useful trick is to slice the pork belly thinly and keep the pan from getting crowded. If the slices overlap, they steam instead of sear, and you lose the crisp edges that make this dish special. Cook in batches if necessary, transferring the finished pork to a warm plate. A pair of tongs makes it easy to flip the meat and move the garlic and kimchi around the pan. For the wraps, use whole lettuce leaves, add a small smear of the two tablespoons of ssamjang, then tuck in pork, garlic, green onion, and kimchi. Resist the urge to overfill them; a compact wrap is much easier to eat. This is an easy, lively dinner for four and especially good when everyone can assemble their own wraps at the table. Serve it with steamed white rice, extra kimchi, and something refreshing such as sliced cucumber or a simple scallion salad. Cold Korean beer or a small glass of soju works well alongside it, though iced barley tea is just as welcome. The contrast between cool, crisp lettuce and hot, fatty pork is what keeps the meal from feeling heavy, even with such a generous amount of belly.