Five-Layer Pork Belly with Korean Dipping Sauces

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Five-layer pork belly, prized in Korean barbecue for its ribboned stripes of meat and fat, is grilled tableside until the edges crisp and the fat renders. The slices are wrapped in fresh lettuce or perilla leaves with grilled garlic, chili peppers, and steamed rice, then dipped in ssamjang or seasoned sesame oil. It's an interactive meal that celebrates rich, smoky pork balanced by crisp greens and pungent condiments.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 60 gFat
• 22 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 3 gSugar
• 32 gProtein
• 740 mgSodium
• 580 mgPotassium
• 70 mgCalcium
• 2.8 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Pork

• 1.5 lbs pork belly (five-layer cut), sliced about 1/4-inch thick
• 1 tbsp toasted sesame oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Ssamjang Dipping Sauce

• 3 tbsp ssamjang (fermented soybean paste)
• 1 tbsp gochujang (Korean red chili paste)
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp toasted sesame seeds
• 2 cloves garlic, very finely minced

For the Sesame Oil Dip

• 3 tbsp toasted sesame oil
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp toasted sesame seeds

For the Wraps and Table Sides

• 1 head red leaf or green leaf lettuce, leaves separated and rinsed
• 1 bunch perilla leaves (kkaennip), optional but traditional
• 1 small yellow onion, sliced into 1/2-inch rounds
• 8 cloves garlic, peeled but kept whole
• 4 fresh green chili peppers (cheongyang or shishito), stems on
• 1.5 cups freshly steamed short-grain rice
• 1 cup napa cabbage kimchi, for serving

Directions

1. If the pork belly is not pre-sliced, cut it across the grain into 1/4-inch-thick slabs so the five layers are clearly visible. Pat each piece very dry with paper towels to help it sear rather than steam.
2. Make the ssamjang dip by whisking the ssamjang, gochujang, sesame oil, rice vinegar, sesame seeds, and minced garlic in a small bowl until smooth and pourable; loosen with a teaspoon of water if needed.
3. In a separate small dipping dish, stir together the sesame oil, coarse salt, black pepper, and sesame seeds for the classic clear-oil accompaniment. Set both sauces on the table with small spoons.
4. Prepare all the wraps and sides: dry the lettuce and perilla leaves thoroughly, slice the onion into thick rounds, and arrange the garlic, chili peppers, rice, and kimchi on platters so each diner can build their own wraps.
5. Preheat a Korean grill pan, heavy cast-iron skillet, or charcoal grill over medium-high heat until very hot. Lay the pork slices in a single layer without crowding and grill for 2-3 minutes per side, until the fat renders, the edges turn deeply golden, and the meat develops a light char.
6. While the pork cooks, place the whole garlic cloves and chili peppers around the edges of the grill. Turn them until blistered and softened, about 2 minutes, then grill the onion rounds for about 1 minute per side until lightly charred.
7. Transfer the cooked pork to a warmed platter and continue grilling in batches, adding fresh slices as space allows. Discard excess rendered fat or save it for frying rice.
8. To eat, place a slice of grilled pork on a lettuce or perilla leaf, dab on a small spoonful of ssamjang dip, add a slice of grilled onion, a soft clove of grilled garlic, and a bite of rice. Fold the leaf into a neat bundle and eat in one bite.
9. Alternatively, dip each hot slice of pork directly into the seasoned sesame oil before wrapping, letting the salt-and-pepper oil season the meat simply. Pace yourself with kimchi and rice to balance the richness.

Cook’s Notes

• Ask the butcher for pork belly labeled "five-layer" or samgyeopsal-style belly; the even fat-meat striping is what gives ogyeopsal its signature marbled bite.
• For the best sear, dry the pork slices thoroughly and make sure the grill is ripping hot before laying them down; moisture is the enemy of a crisp crust.
• Cook over charcoal or a wire mesh grill over an open flame if you can; the smoke adds depth that a stovetop pan cannot replicate.
• Wrap each bite in perilla leaves when you can find them; their minty, anise-like flavor cuts the richness of the pork far better than lettuce alone.
• Save the rendered pork fat left in the pan; it is liquid gold for frying eggs or seasoning a bowl of steamed rice the next morning.

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