Korean Grilled Pork Belly with Ssamjang and Lettuce Wraps

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A beloved centerpiece of Korean barbecue, thinly sliced pork belly is grilled until the edges crisp and the fat renders into golden pools of flavor. Wrapped in lettuce with garlic, rice, and a punchy fermented soybean dip, every bite balances rich, smoky pork with fresh, sharp, and salty accents. Gather friends around the table because this dish is meant to be cooked, shared, and assembled together.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 48 gFat
• 17 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 5 gSugar
• 28 gProtein
• 780 mgSodium
• 620 mgPotassium
• 85 mgCalcium
• 2.5 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pork belly and grill

• 1.5 lb (680 g) skinless pork belly, sliced into 1/4-inch-thick pieces
• 2 tablespoons toasted sesame oil, for brushing
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 whole head of garlic, separated into unpeeled cloves
• 2 green onions, trimmed

For the ssamjang dipping sauce

• 2 tablespoons doenjang (Korean fermented soybean paste)
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon toasted sesame oil
• 1 garlic clove, finely grated
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame seeds
• 1 teaspoon honey or sugar

For the wraps and accompaniments

• 1 head butter or red leaf lettuce, leaves separated and washed
• 1 cup steamed short-grain white rice
• 1 cup well-fermented napa cabbage kimchi, chopped
• 2 tablespoons doenjang or extra ssamjang, for serving

Directions

1. Prepare the ssamjang first: in a small bowl whisk together doenjang, gochujang, sesame oil, grated garlic, rice vinegar, sesame seeds, and honey until smooth and glossy; set aside to let the flavors meld.
2. Pat the pork belly slices very dry with paper towels, then brush both sides with sesame oil and season lightly with salt and pepper. Arrange on a platter alongside the unpeeled garlic cloves and trimmed green onions.
3. Heat a cast-iron grill pan or flat-top griddle over medium-high heat until very hot and just smoking, about 3 minutes. Working in batches without crowding, lay pork slices flat and sear 2 to 3 minutes per side until deeply browned, crisp at the edges, and the fat has rendered.
4. During the last batch, add the unpeeled garlic cloves and whole green onions to the pan; char the garlic 1 to 2 minutes per side until softened and lightly blackened, and grill the green onions until wilted and marked.
5. Transfer cooked pork, garlic, and green onions to a warm platter and keep covered. Wipe excess fat from the pan between batches if needed, but leave a thin layer for flavor.
6. To serve, set the platter of pork in the center of the table with bowls of rice, kimchi, lettuce leaves, and the ssamjang within everyone's reach.
7. To eat, take a lettuce leaf, smear a little ssamjang inside, add a slice of pork, a pinch of rice, a piece of kimchi, and a squeeze of charred garlic from its skin. Fold into a bundle and enjoy in one bite.

Cook’s Notes

• For the best sear, do not move the pork once laid down; let it develop a deep crust before flipping.
• Partially freezing the pork belly for 20 to 30 minutes makes it much easier to slice cleanly into even 1/4-inch pieces at home.
• If a grill pan is unavailable, a heavy cast-iron skillet or an indoor electric griddle works beautifully; outdoor charcoal adds a wonderful smokiness.
• Substitute perilla (kkeunjip) leaves for half of the lettuce for a more authentic herbal note if you can find them at a Korean market.
• Ssamjang keeps in a sealed jar in the refrigerator for up to 2 weeks and is also excellent on grilled squid or as a vegetable dip.

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