Today, I’m going to share hands down, the BEST Korean BBQ Samgyeopsal recipe, 8 flavors pork belly!
You can serve and enjoy Korean BBQ samgyeopsal any way you prefer, but his 8 flavors will change your samgyeopsal game forever!
First thing is first, you need prepare pork belly aka samgyeopsal.
So, you could use pork shoulder, if pork belly is hard to find. Also you could use chicken if you don’t do pork.
Cross score both side of pork belly, about 1/8” deep. Make sure your knife is sharp and not cutting through the pork belly.
Before start to make marinates, ready 8 small containers or 8 snack bags.
#1, Original.
Original doesn’t need anything! Just enjoy the pure natural pork belly!
#2, Curry.
Combine curry powder, salt and mayonnaise in a snack bag and give a gentle massage to mix it all together. Add 1 piece of prepared pork belly (approximately 6 oz) and give a good massage to coat the pork belly evenly with the curry marinade. Set aside.
#3, Herb.
Combien herb de province or Italian herb mixture, salt, cooking oil and water in a snack bag and give a gentle massage to mix it all together. Add 1 piece of prepared pork belly (approximately 6 oz) and give a good massage to coat the pork belly evenly with the herb marinade. Set aside.
#4, Wine.
In a snack bag, add 1 piece of prepared pork belly (approximately 6 oz) and red or white wine. Give a gentle massage to coat the pork belly. Set aside.
#5, Soy Sauce
Combine soy sauce, wine, sugar, chopped green onion, garlic and black pepper in a snack bag and give a gentle massage to mix it all together. Add 1 piece of prepared pork belly (approximately 6 oz) and give a good massage to coat the pork belly evenly with the soy sauce marinade. Set aside.
#6, Garlic
Combine garlic and salt in a snack bag and give a gentle massage to mix it all together. You could chop the garlic with salt on a cutting board for the best result if you want to go extra level! Add 1 piece of prepared pork belly (approximately 6 oz) and give a good massage to coat the pork belly evenly with the garlic marinade.
Yes, you could use garlic salt if you prefer! Set aside.
#7, Gochujang (Spicy)
Combine gochujang, sugar and vinegar in a snack bag and give a gentle massage to mix it all together. You can substitute gochujang with sriracha, in case, add more sugar in the marinate! Add 1 piece of prepared pork belly (approximately 6 oz) and give a good massage to coat the pork belly evenly with the gochujang marinade. Set aside.
Last, #8! Doenjang, Korean Fermented Soy Bean Paste (Miso)
Combine doenjang (you can use miso too), mayonnaise and garlic in a snack bag and give a gentle massage to mix it all together. Add 1 piece of prepared pork belly (approximately 6 oz) and give a good massage to coat the pork belly evenly with the doenjang marinade. Set aside.
It’s really fun to cook all different 8 flavors of pork belly because every bite you get to excited and go “ooh, what’s that one?” “oh, how does that one taste like?” pretty much whole time eating this Korean BBQ!
But, if you want, you could choose to make only 2 or 3 flavors and just double or triple the marinate recipe.
Marinate the pork belly over night.
When you are ready to serve the pork belly, you could just cook them on a stove top and serve with some warm cooked rice or/and Korean side dishes.
I recommend fresh kimchi, kimchi, spinach, radish, soy bean sprouts, lettuces for warp, ssamjang, warm cooked rice and more! Check out all the links below for side dishes options!
I highly recommend to serve with green tea salt (5 tsp salt and 1/2 tsp matcha/green tea powder), it goes with every single flavors!
Kongnamul Muchim (Korean Soybean Sprouts Side Dish) Recipe & Video
If you deiced to serve the pork belly as the authentic Korean way, which is cooking on a table, please check out my “How to Samgyeopsal Dinner Table” post.
The BEST Korean BBQ Samgyeopsal 8 Flavors Pork Belly
- Yield: 6 1x
Description
Ingredients
- 8 pieces of 1/2”-1/4” thick pork belly (approximately 6 oz)
For the Curry
- 1 tsp curry powder
- 1/2 tsp salt
- 1 tsp mayonnaise
For the Herb
- 1/2 tsp salt
- 1 tsp herb de province or Italian herb mixture
- 1 tsp oil
- 1 tsp water
For the Wine
- 4 Tbsp red or white wine
For the Soy Sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp red wine
- 1 green onion, chopped
- 1 clove garlic grated
- 1/8 tsp black pepper
For the Garlic
- 1 tbsp chopped garlic
- 1/2 tsp salt
For the Gochujang
- 1 tbsp gochujang, Korean red pepper paste or sriracha
- 1/2 tsp sugar (1 tsp if you are using sriracha)
- 1/2 tsp vinegar
For the Doenjang
- 1 tbsp doenjang, Korean fermented bean paste or miso
- 1 tsp mayonnaise
- 1 clove garlic, grated
For the Green Tea Salt
- 5 tsp salt
- 1/2 tsp green tea powder (matcha powder)
Instructions
- Cross score both side of pork belly, about 1/8” deep. Make sure your knife is sharp and not cutting through the pork belly.
- Before start to make marinates, ready 8 small containers or 8 snack bags.
- Combine all in gradients for curry in a bags and give a gentle massage to mix it all together. Add 1 piece of prepared pork belly (approximately 6 oz) and give a good massage to coat the pork belly evenly with the curry marinade. Set aside.
Repeat each flavors as same steps as garlic flavor.
You could choose to make only 2 or 3 flavors and just double or triple the marinate recipe.
Marinate the pork belly over night. - When you are ready to serve the pork belly, you could just cook them on a stove top and serve with some warm cooked rice or/and Korean side dishes- such as kimchi, spinach, radish, soy bean sprouts, lettuces for warp, ssamjang, warm cooked rice and more! I highly recommend to serve with green tea salt, it goes with every single flavors!
- If you deiced to serve the pork belly as the authentic Korean way, which is cooking on a table, please check out my “How to Samgyeopsal Dinner Table” post.
6 comments
What cooking device is that?
We just tried this last night and it was delicious! Although the salt amounts turned out to be too much for us, so we will cut out adding salt next time. Thanks for the recipe!
great!
Looking for an old oven cooked pork belly recipe of yours I loved and cannot find. You marinated with green onions root and all broken in half, soy sauce, ginger, 5 spice and more! I can’t find video or recipe anywhere!
I found it for you 🙂
https://seonkyounglongest.com/char-siu-chinese-bbq-pork/
too much work