Korean Pork Belly with Sumi Salad

A Bold and Flavorful Korean BBQ Favorite

Korean Pork Belly, or Samgyeopsal, is a staple in Korean BBQ, featuring crispy, caramelized pork belly slices served with fresh, vibrant sides. Paired with a crisp sumi salad—made with thinly sliced cabbage and a tangy-sweet dressing—this dish offers the perfect balance of richness and freshness. It’s an easy, restaurant-quality meal you can recreate at home!

The Story Behind This Recipe

I first had Samgyeopsal at a lively Korean BBQ spot, where the sizzling pork belly, paired with fresh sides and dipping sauces, created an unforgettable experience. I wanted to bring those flavors home, so I crafted this version that delivers all the essentials—crispy, juicy pork belly, a zesty salad, and a simple yet flavorful dipping sauce.

This dish is special because it’s interactive and fun to eat! You can wrap the pork in lettuce leaves, dip it in sauces, and customize it to your liking. The sumi salad adds the perfect crunch and acidity to balance the richness of the meat. Plus, it’s incredibly simple to make with just a few key ingredients.

Ingredient Notes

• Pork Belly: Use thick-cut, skinless pork belly for the best texture.
• Soy Sauce & Gochujang: Add depth and spice to the marinade.
• Garlic & Ginger: Essential aromatics for flavor.
• Rice Vinegar & Sesame Oil: Balance the sauce with tang and nuttiness.
• Cabbage (for Sumi Salad): Shredded finely for a light, crispy texture.
• Honey & Lemon Juice: Provide a touch of sweetness and acidity.
• Green Onions & Sesame Seeds: Perfect finishing touches.

Step-by-Step Instructions

1. Prepare the Pork Belly

Slice the pork belly into bite-sized pieces. Marinate with soy sauce, garlic, ginger, and a touch of gochujang for at least 20 minutes.

2. Cook the Pork Belly

Heat a pan or grill over medium-high heat. Cook the pork belly slices until crispy and golden brown, about 3-4 minutes per side.

3. Make the Sumi Salad

Toss shredded cabbage with rice vinegar, honey, sesame oil, and lemon juice. Let it sit for 10 minutes to absorb the flavors.

4. Serve and Enjoy

Plate the crispy pork belly with the sumi salad on the side. Garnish with sesame seeds and green onions. Serve with dipping sauces like ssamjang or soy sauce with vinegar.

Expert Tips for the Best Results

• Use High Heat: A hot pan ensures crispy, caramelized pork belly.
• Let the Pork Rest: Resting for a few minutes helps retain juiciness.
• Balance the Salad: Adjust vinegar and honey to your taste for the perfect tang.

Serving Suggestions

• Wrap the pork belly in lettuce leaves with a dollop of ssamjang.
• Pair with kimchi, pickled radish, and steamed rice for a full Korean BBQ spread.
• Serve with a side of spicy cucumber salad for an extra punch.

Storage and Reheating Tips

• Refrigerate Leftovers: Store in an airtight container for up to 3 days.
• Reheat on the Stovetop: Warm in a dry pan over medium heat to maintain crispiness.
• Salad Best Fresh: Make just before serving for the best texture.

Frequently Asked Questions

Can I use another cut of pork?

Yes! Pork shoulder or thick-cut bacon works well as a substitute.

What if I don’t have gochujang?

You can use a mix of sriracha and a little miso paste for a similar depth of flavor.

Can I grill the pork instead?

Absolutely! Grilling adds a delicious smoky flavor to the dish.

Final Thoughts

Korean Pork Belly with Sumi Salad is a simple yet incredibly satisfying dish that brings bold, authentic flavors to your table. Whether you’re hosting a BBQ night or craving a quick and delicious meal, this recipe is sure to impress. Try it out and share your experience in the comments below!

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