Samgyeopsal

Thick-cut, unmarinated pork belly, grilled at the table by whoever is sitting there.

Samgyeopsal is pork belly sliced roughly a centimetre thick and brought to the table raw, with nothing on it. It is the most common meat at a Korean grill precisely because it hides nothing: the flavour comes from fat rendering against hot metal. It is ordered by weight, and two portions is usually the smallest order a kitchen will take.

Lay the slices flat, wait for the edges to colour, turn them once, then cut them into bite-sized pieces with the scissors provided. Each piece goes onto a lettuce leaf with a little ssamjang, a sliver of grilled garlic and some kimchi, and the whole parcel is eaten in one go. The meal often closes with cold noodles or a stew rather than dessert.

Spice: Not spicy
Format: For sharing
Beginner-friendly: 3/3
Main ingredients: Pork

Editorial scale — actual heat varies from one kitchen to another. Editorial assessment.

We don't list allergens: recipes vary from one restaurant to another. For any allergy or dietary restriction, ask the restaurant directly.