Samgyeopsal Lettuce Wraps

Samgyeopsal, whose name points to pork belly’s three distinct layers, is a Korean table-grill favorite built for sharing. Thin slices sizzle until crisp-edged, then tuck into lettuce with garlic and savory-sweet ssamjang for each handheld bite.

Serves 4

Estimate for one serving

• 620 cal
• 32g protein
• 38g carbs
• 38g fat
• 4g fiber

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Ingredients

• 2 lbs pork belly (skinless, sliced ¼-inch thick)
• 16–20 leaves romaine or perilla lettuce leaves
• 12 cloves garlic cloves, thinly sliced
• ⅓ cup ssamjang (Korean dipping sauce)
• 2 Tbsp gochujang
• 1 Tbsp sesame oil
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 3 cups cooked short-grain white rice
• 4 stalks scallions, thinly sliced
• 1 Tbsp toasted sesame seeds

Instructions

1. 1Remove pork belly slices from refrigerator 20 minutes before cooking to bring to room temperature.
2. 2Pat pork slices dry with paper towels. Lightly season both sides with salt and black pepper.
3. 3In a small bowl, mix ssamjang with gochujang and sesame oil until smooth; set aside as dipping sauce.
4. 4Wash and dry lettuce leaves; arrange on a large platter. Place sliced garlic, sliced scallions, and a small bowl of sesame seeds on the same platter.
5. 5Warm cooked rice and keep covered until ready to serve.
6. 6Heat a grill pan, cast-iron skillet, or tabletop grill over medium-high heat until very hot (about 2 minutes).
7. 7Working in batches to avoid crowding, lay pork belly slices on the hot surface. Cook 3–4 minutes per side until golden, crispy, and fat is rendered.
8. 8Transfer cooked pork to a serving plate lined with paper towels to drain excess fat.
9. 9To assemble each wrap: place a lettuce leaf in your hand, add a spoonful of warm rice, a slice of grilled pork, a piece of raw garlic, scallions and sesame seeds, then top with a small dollop of ssamjang mixture.
10. 10Fold lettuce fillings and eat immediately. Repeat with remaining ingredients.
11. 11Serve family-style so everyone can build their own wraps at the table.