In Korean cuisine, pork belly meat without the skin is known as Samgyeop-sal. The literal meaning of Samgyeop-sal is “three-layered meat”. This is the belly region of the pork where the meat and fat are layered into 3 parts.

Samgyupsal is a very popular Korean meat dish that is enjoyed at home or at Korean restaurants that specializes in meat dishes. The best thing about this dish is that there is little or no marinating involved. Its popularity in Korea is remarkable and ubiquitous, with restaurants aplenty that have special grilling tables that allow customers to cook and eat them immediately.

It is typically served with Ssamjang or sesame seed oil with salt (as a wrap sauce) and Ssam (as a wrap) vegetables such as lettuce or perilla leaves to wrap it in, which is used to wrap a slice of cooked Samgyupsal.

Cooking Directions


Place KBBQ brand Samgyupsal in the refrigerator for about 24 hours or place unopened package under cool running water until thawed, approximately 15 -30 minutes.  Use immediately (DO NOT RE-FREEZE).


Heat a large skillet over medium-high heat. Cook pork belly strips until golden browned, approximately 5~7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.

Saute Kimchi, garlic cloves, scallions, or other vegetables as desired in the reserved grease over medium high heat for about 2~3 minutes. Drain on a paper towel-lined plate.

Serve pork belly strips with Kimchi, garlic, scallions, lettuce, and Ssamjang sauce.