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Korean · South Korea

Samgyeopsal

Samgyeopsal (three-layered meat — pork belly) is Korean BBQ at its most primal — thick-cut pork belly grilled directly on a tabletop grill, cut into pieces with scissors at the table, then wrapped in perilla leaf or lettuce with garlic, ssamjang, and kimchi. The simplicity is the point: quality pork belly, live-fire cooking, communal eating. No marinade. The fat renders onto the grill and crisps the edges of each slice.

‹Swipe for the next dish›

Serves4

Total20 min

Within reach1of 4 in Terrace

One shipped · three not yet within reach.

How the 4 are reached

Shipped to you: 1 · mirin
Not yet within reach: 3 · soy sauce, sesame seeds, scallions

Cook

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The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

800g

pork belly

skin on, sliced 5mm thick against the grain

Your own market

200ml

soy sauce

Not yet within reach of Terrace · each reach is counted

100ml

mirin

Origin · JapanShipped to you · Wismettac →

50ml

rice vinegar

Your own market

3 tbsp

sesame seeds

toasted

Not yet within reach of Terrace · each reach is counted

4 cloves

garlic

thinly sliced

Your own market

2 tsp

Tellicherry black pepper

freshly cracked

Your own market

1 tbsp

sesame oil

Your own market

30g

scallions

cut into 3cm batons

Not yet within reach of Terrace · each reach is counted

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Terrace →

Each tap is counted, so the stockist sees the demand Provenance sends them.

The Method

Combine soy sauce, mirin, rice vinegar, and sesame oil in small bowl; set dipping sauce aside.

Heat charcoal grill or cast-iron griddle to high heat (until wisps of smoke appear).

Arrange pork belly slices directly on grill; cook without moving 3–4 minutes until fat renders and surface chars.

Flip each slice; cook 2 minutes until cooked through, fat fully rendered.

Transfer to serving platter; immediately sprinkle with cracked pepper, toasted sesame seeds, sliced garlic, and scallion batons.

Serve with dipping sauce, steamed rice, and fresh lettuce leaves for wrapping.

III

Sensory Tests

◇Where it lives or dies. The moment where samgyeopsal lives or dies is when the rendered pork fat begins to smoke on the hot grill — this is the moment to stop cooking on that side and flip. The fat should have golden, slightly crisped edges; the meat visible between fat layers should be white and set. Flip once and cook the meat side for 90 seconds. The finished slice should have a rendered, golden fat cap and a moist, just-cooked interior.

Pillar IV

Cross-cuisine parallels are part of membership.

The dishes this one teaches you, across the cuisines — on every recipe.

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