Herb Samgyupsal (Korean Grilled Pork Belly) Recipe

Name: Herb Samgyupsal (Korean Grilled Pork Belly)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon dried thyme; 1 teaspoon dried dill weed; 1 teaspoon dried rosemary; 1 teaspoon garlic powder; 2 pounds pork belly strips; 1 cup chopped kimchi; 1 bulb garlic, cloves separated and peeled; 3 scallions (pajori), chopped; Ssamjang Dipping Sauce:; 2 tablespoons doenjang (Korean soybean paste); 2 tablespoons gochujang (Korean hot pepper paste), or more to taste; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 1/2 teaspoons sesame seeds; 1 teaspoon rice wine; 1 teaspoon brown sugar

Servings: persons

1 teaspoon dried thyme
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon garlic powder
2 pounds pork belly strips
1 cup chopped kimchi
1 bulb garlic, cloves separated and peeled
3 scallions (pajori), chopped
Ssamjang Dipping Sauce:
2 tablespoons doenjang (Korean soybean paste)
2 tablespoons gochujang (Korean hot pepper paste), or more to taste
1 tablespoon sesame oil
2 cloves garlic, minced
1 1/2 teaspoons sesame seeds
1 teaspoon rice wine
1 teaspoon brown sugar

1
Mix thyme, dill, rosemary, and garlic powder together in a small bowl. Rub over both sides of each pork belly strip. Let stand at room temperature, about 15 minutes.
2
Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.
3
Saute kimchi, garlic cloves, and scallions in the reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
4
Mix doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar in a bowl to make ssamjang sauce.
5
Serve pork belly strips with kimchi, garlic, scallions, and ssamjang sauce.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon dried thyme, 1 teaspoon dried dill weed, 1 teaspoon dried rosemary, 1 teaspoon garlic powder, and more.

Yes, Herb Samgyupsal (Korean Grilled Pork Belly) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb Samgyupsal (Korean Grilled Pork Belly)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions