Grilled

Samgyeopsal-gui

Grilled Pork Belly

Thick-cut pork belly grilled at the table, wrapped in lettuce with garlic, ssamjang, and grilled kimchi.

Samgyeopsal — 'three-layer flesh,' named for the striations of pork belly — is the undisputed king of Korean social dining. Friends and coworkers gather around a tabletop grill, cook the meat together, and the act of grilling and sharing is as much the point as the food. There's no marinade; the belly is grilled plain and given character at the table through ssam (lettuce wraps), ssamjang, raw garlic, and grilled kimchi. It's the default celebration after payday, a finished project, or simply a Friday, almost always washed down with soju. The ritual of building your own perfect bite is something every visitor should try at least once.

✦ Tastypinch tip

Use chopsticks to lift the cooked piece off the grill — never flip raw meat with the chopsticks you eat with.

How to eat it

Wait until the meat is golden-brown on both sides — never eat it pink.
Cut each piece into bite-size with the scissors provided.
Wrap a piece in a lettuce leaf with ssamjang, garlic, and a sliver of green chili — eat in one bite.