Samgyeopsal
삼겹살
Samgyeopsal, a cut of pork from the rib area consisting of three layers (meat and fat), is the synonymous dish of Korean BBQ, typically grilled until golden brown and wrapped in lettuce with garlic, grilled kimchi, and ssamjang.
🛒 Shop the ingredients
This site earns commissions from Amazon on purchases made through links on this page.
Flavor
It is characterized by the crispiness and savory flavor of the pork surface from the Maillard reaction that occurs during grilling, and the rich juice that bursts when chewed (Fatty & Rich); ssamjang and vegetables refreshingly balance the greasy taste.
Cooking Tips
When grilling samgyeopsal, do not flip it frequently; turn it only once or twice on each side to crisp the surface (Maillard reaction), which keeps the juice inside and ensures it remains moist.
Substitutes
If the samgyeopsal cut is too fatty, you can substitute it with Pork Collar/Pork Neck or Thinly Sliced Beef Brisket for grilling.
Brands
It is mainly distributed as fresh meat rather than brand-name finished products. (e.g., H-Mart meat brands)
Where to buy
Meat section of Asian markets (you can choose thin or thick-sliced Pork Belly), local butcher shops (ask for unsmoked whole pork belly intended for bacon).
Storage
Since it is fresh meat, it is best to grill and eat it within 1–2 days of purchase in the refrigerator. It can be stored in the freezer for up to 3 months if sealed, and it is recommended not to leave leftover grilled meat if possible.
Related
Jeyuk-bokkeum (Spicy Pork), Kimchi-jjigae with pork (using leftover meat), Daepae-samgyeopsal stir-fried with bean sprouts.
FAQ
Q. Are there any precautions when grilling skin-on samgyeopsal (ogyeopsal)?
A. If the skin is attached, oil may splatter strongly in all directions while grilling, so it is safer to use a grease shield or a deep pan.