page_title: Samgyeopsal
section_title: Preparation
hierarchical_section_title: Samgyeopsal / Preparation
caption_attribution_description: English: samgyeopsal (pork belly)
context_page_description: Samgyeopsal, samgyeopsal-gui, or grilled pork belly is a type of gui in Korean cuisine.
context_section_description: Thick, fatty slices of pork belly, sometimes with the skin left on and sometimes scored on the diagonal, are grilled on a slanted metal griddle or a gridiron at the diners' table, inset with charcoal grills or convex gas burners. Usually, diners grill the meat themselves, flipping and cutting them with tongs and scissors, and eat directly from the grill.
  The meat is usually neither marinated nor seasoned, although marinated samgyeopsal in flavors such as ginseng, wine, garlic, herbs, curry, doenjang, and gochujang has gained popularity since the late 2000s. Slices of garlic, onions, green chili peppers, mushrooms, and kimchi are often grilled alongside using the fat trickling from the pork belly.
  Common accompaniments for samgyeopsal include ssam vegetables such as lettuce, kkaennip (perilla leaves), ssammu (pickled radish paper) and dipping sauces such as ssamjang (made with seasoned mixture of chili paste and soy bean paste) and gireum-jang (made with sesame oil, salt, and black pepper), jangajji (soy sauce-pickled vegetables) such as myeongi-jangajji (pickled Siberian onion leaves) or yangpa-jangajji (pickled onions), kimchi, as well as sliced garlic, onions, and seasoned shredded scallions. Garlic, onions, and kimchi can be either grilled with the meat or consumed raw with the cooked meat. Mushrooms, such as button mushrooms or oyster mushrooms, are also grilled with the meat.
caption: Samgyeopsal on a charcoal grill
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