Samgyeopsal
This traditional Samgyeopsal gui features succulent, thick-cut pork belly pan-fried until the exterior is perfectly golden and crispy, while the inside remains tender and juicy. Paired with aged, sour kimchi that has been caramelised in the rendered pork fat, this dish offers a delightful contrast of textures and deep, savoury flavours. It is a simple, indulgent, and quintessential Korean dining experience perfect for sharing with family and friends.
Cuisines
Cooking Instructions
Cooking: 30 minutes
Notes:
Drizzle a small amount of oil into the pan initially to ensure even cooking, then place the pork belly fat-side down first to render the fat, which creates a delicious, natural frying medium.
Use a lid that is slightly smaller than your frying pan to cover the meat during the final stages; this simple technique helps prevent oil splattering while ensuring even, controlled cooking.
Aged, sour kimchi is the ideal accompaniment to pork belly; cooking it in the leftover rendered pork fat adds a incredible depth of flavour that balances the richness of the meat.
For the best results, cook over medium heat rather than high heat; this prevents the exterior from burning before the inside is properly cooked and significantly reduces smoke.
Prepare Meat
Season the thick-cut pork belly slices generously with salt on both sides and set aside to rest for 20 minutes before cooking.
Render and Fry
Preheat a pan over medium heat, add a little oil, and place the pork belly slices in the pan, starting fat-side down to render the fat, then cooking until golden and crispy.
Cook with Aromatics
Lower the heat slightly, continue to cook the pork belly until thoroughly browned and crisp, then add whole garlic cloves to the pan to infuse the meat with aromatic flavour.
Cook Kimchi
Remove the pork from the pan and let it rest, then add the aged kimchi and a little of its juice into the rendered fat remaining in the pan, covering and cooking for 10 minutes.
Serve
Slice the rested pork belly into bite-sized pieces, drizzle the cooked kimchi with a little sesame oil and toasted sesame seeds, and serve immediately alongside the crispy pork.
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Ingredients
| Pork Belly | 500 g |
| Salt | To taste |
| Garlic | 1 head |
| Aged Kimchi | 200 g |
| Kimchi Juice | 2 tbsp |
| Sesame Oil | 1 tsp |
| Toasted Sesame Seeds | ½ tsp |
