Samgyeopsal (Pork Belly Lettuce Wraps)
Why this recipe works
- Crisp pork, fresh lettuce: Rendered pork belly brings rich, crisp-edged texture, while the lettuce keeps each wrap fresh and light.
- Fast table-style cooking: Thinly sliced pork belly cooks quickly in a hot pan, making this practical for a weeknight meal.
- Easy to adjust: Each wrap can be built with more garlic, spring onion or gochujang sauce depending on taste.
Get the most out of this recipe
Adjust the heat
- Make it milder: Serve the gochujang sauce separately and use only a small dab in each lettuce wrap.
- Add more heat: Use a little extra gochujang in the dipping sauce or add more sauce directly to each wrap.
- Keep the heat balanced: The rich pork belly softens the chilli heat, while fresh lettuce and spring onion keep the wraps from feeling heavy.
Texture tips
- For crispier pork: Cook the pork belly in a single layer so the slices brown properly instead of steaming.
- Keep the pork juicy: Rest the cooked pork briefly before slicing so the meat stays succulent inside.
Authenticity notes
- Ssam-style serving: Samgyeopsal is commonly eaten as lettuce wraps, with diners assembling each bite at the table.
- Simplified dipping sauce: This version uses gochujang and toasted sesame oil for a quick sauce rather than a fuller traditional ssamjang blend.
Make-ahead tips
- Prep the table ingredients: Wash and dry the lettuce, slice the garlic and spring onion, and mix the sauce before cooking the pork.
- Store separately: Keep cooked pork, lettuce, aromatics and sauce in separate containers so the wraps stay fresh when assembled.
- Re-crisp before serving: Reheat the pork in a hot frying pan until piping hot and the edges crisp again.
Equipment you'll need
Ingredients
Instructions
- Separate the lettuce leaves, rinse, then drain well and set on a serving plate. Thinly slice the spring onion and slice the garlic. Set both out for the table.
- In a small bowl, mix the gochujang with the toasted sesame oil until glossy and smooth. Spoon into a small dipping dish and set on the table.
- Heat a large frying pan over medium-high heat. Add the pork belly in a single layer and cook for 3 to 4 minutes per side until deeply browned with crisp edges and the fat has rendered; cook in batches if needed. Transfer to a board and rest for 2 minutes.
- Slice the pork into bite-sized pieces if the slices are long. To eat, place a piece of pork in a lettuce leaf with a little garlic and spring onion, add a small dab of the gochujang sauce, then wrap and eat straight away.
Recipe notes
Tips
- Keep the pan hot and avoid overcrowding so the pork browns rather than steams; pour off excess rendered fat if it starts to pool.
- If you are serving children or anyone sensitive to heat, offer the gochujang sauce on the side and use a smaller amount in each wrap.
Substitutions
- Replace butterhead lettuce with romaine lettuce for sturdier wraps.
- Replace toasted sesame oil with olive oil for a milder, less nutty finish.
Storage
- Refrigerate up to 2 days
- Store cooked pork belly in an airtight container in the fridge. Reheat in a hot frying pan for 2 to 3 minutes until piping hot and the edges re-crisp; keep lettuce, garlic, spring onion and sauce separate and assemble just before eating.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Sesame
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