Korean Grilled Pork Belly (Samgyeopsal): Crispy | Arteflame

Introduction

There is a primal, magnetic pull to the sound of thick-cut pork belly hitting a searing hot griddle. The aroma of rendering fat mingling with roasting garlic creates an atmosphere that is instantly festive and communal. For me, Korean BBQ isn't just dinner; it’s an interactive event that turns a simple backyard evening into a vibrant feast, centering on the simple joy of wrapping crispy, golden meat in fresh lettuce.

Why This Recipe Works

While traditional K-BBQ is often an indoor affair, bringing this experience to the Arteflame grill changes the game. The massive flat cooktop mimics the restaurant experience perfectly but adds a layer of wood-fired charm. I love how the design allows the pork fat to flow naturally toward the veggies, frying the kimchi and garlic in that liquid gold without any extra effort. It’s the ultimate combination of savory, spicy, and fresh flavors in every single bite.

Kitchen Wisdom

• Heat Control is Key: Ensure your plancha is piping hot before the meat lands. You want a hard sear to lock in juices, not a slow steam.
• Don’t Crowd the Greens: When grilling the kimchi and garlic, place them just below the meat so they catch the rendering fat, but keep them moving so they caramelize rather than burn.
• The Perfect Bite: Use kitchen shears to cut the meat into bite-sized pieces directly on the grill surface once it's mostly cooked.

Swaps & Subs

If you can't find specific Korean cuts, thick-cut unsmoked bacon (uncured) is a great grocery store alternative. For a lighter option, thinly sliced pork shoulder or even chicken thighs work beautifully with the marinade, though you may need a bit more oil on the grill surface since they are leaner.

Ingredients

The Meat & Produce

• 2 lbs fresh pork belly (Samgyeopsal), skinless or skin-on depending on preference, sliced about 1/4 to 1/2 inch thick
• 1 head fresh lettuce (Red leaf or Romaine) for wrapping (Ssam)
• 10-15 cloves of garlic, peeled and sliced whole
• 5-6 Korean green chili peppers (Cheongyang peppers) or Jalapeños, sliced
• 1 cup Napa cabbage kimchi (aged/sour kimchi grills best)
• 1 bunch green onions (scallions), made into a salad or grilled whole
• 1 large onion, sliced into rings
• Fresh Perilla leaves (optional, for wrapping)

Sesame Oil Dipping Sauce (Gireumjang)

• 2 tbsp Toasted sesame oil
• 1 tsp Sea salt or Kosher salt
• 1 pinch Black pepper

Ssamjang (Spicy Soybean Paste Dip)

• 2 tbsp Korean soybean paste (Doenjang)
• 1 tbsp Korean chili paste (Gochujang)
• 1 clove Garlic, minced
• 1 tsp Toasted sesame oil
• 1 tsp Honey or sugar
• 1 tsp Toasted sesame seeds
• 1 chopped green onion

Instructions

Step 1: Prepare the Sauces and Veggies

1. Begin by washing all vegetables thoroughly. Shake off excess water from the lettuce and perilla leaves, as they will be used as fresh wraps.
2. Combine the ingredients for the Ssamjang in a small bowl: mix the soybean paste, chili paste, minced garlic, sesame oil, honey, seeds, and chopped onions until smooth. Set aside.
3. In individual small dipping dishes, create the Gireumjang by adding a teaspoon of salt and a pinch of pepper, then covering it with sesame oil.
4. Slice the garlic, peppers, and onions so they are ready for the grill.

Step 2: Fire Up the Arteflame

1. Start a fire in your Arteflame grill using three paper towels soaked in vegetable oil placed under a chimney of charcoal or dry firewood.
2. Allow the grill to burn for about 20 minutes. You want the center grate to be extremely hot for searing, and the flat carbon steel cooktop (plancha) to be evenly heated.
3. Lightly oil the plancha with a high-heat oil (like grapeseed or canola) and wipe it down to ensure a non-stick surface.

Step 3: Grill the Pork and Accompaniments

1. Place the strips of pork belly directly onto the flat cooktop. Arrange them so the fat can render out.
2. As the pork fat begins to render and flow across the cooktop, place the garlic cloves, onion rings, sliced peppers, and the kimchi strictly on the downside of the pork (or simply near it) so they fry in the savory pork fat.
3. Grill the kimchi until it is warm and slightly charred—this deepens its flavor significantly.
4. Flip the pork belly only when the bottom has turned a crispy golden brown. Cook the other side until equally crisp. The goal is a crunchy exterior with a juicy interior.

Step 4: Serve and Assemble

1. Once the pork is cooked through and crispy, use kitchen shears (a staple in K-BBQ) to cut the strips into bite-sized pieces right on the grill.
2. Move the meat to the outer edges of the cooktop to keep warm without overcooking.
3. To eat, take a lettuce leaf, place a piece of pork dipped in sesame oil sauce on it, add a piece of grilled garlic, some warm kimchi, and a dab of Ssamjang. Wrap it into a bundle and eat it in one bite.

Tips

The secret to restaurant-quality Samgyeopsal lies in heat management and ingredient selection. When buying pork belly, look for a good meat-to-fat ratio; too much fat can cause flare-ups, while too much lean meat can be dry. If you have a local Asian butcher, ask for "gui-yong" (grilling style) cuts. When cooking on the Arteflame, utilize the different heat zones. The center is hottest, perfect for that initial sear to lock in juices. Once the meat is cut, move it slightly away from the center so it stays hot but doesn't burn. Do not overcrowd the grill surface; leaving space allows the meat to fry in its own fat rather than steam. Finally, patience is key—resist the urge to flip the meat constantly. One or two flips are all you need for that signature golden crust.

Variations

While fresh, unseasoned pork belly is the purist's choice, Korean BBQ is famous for its variety. You can easily adapt this recipe to suit different palates or to add variety to your cookout. The Arteflame's large surface area allows you to cook different variations simultaneously without flavors mingling too much if spaced correctly. Here are a few popular ways to switch up your Samgyeopsal game:

• Wine Pork Belly: Marinate the pork belly in white wine for 2-3 hours before grilling to tenderize the meat and add a subtle fruity aroma.
• Herb Samgyeopsal: Sprinkle the pork with rosemary, oregano, and coarse sea salt before grilling for a western-fusion twist.
• Gochujang Marinated: Coat the pork in a spicy Gochujang-based marinade (note: grill this further from the center fire as the sugar in the marinade burns easily).
• Smoked Pork Belly: Use thick-cut bacon-style belly and let it absorb some wood smoke from the center of the Arteflame before searing.
• Curry Pork: Dust the raw belly with yellow curry powder and turmeric for a vibrant color and unique flavor profile.

Best pairings

A Korean BBQ meal is defined by what you drink and eat alongside the meat. The richness of the pork belly requires high-acid or refreshing sides to cleanse the palate. The most essential pairing is Soju, a clear Korean distilled spirit that cuts through the greasiness of the pork perfectly; serve it ice cold. For beer lovers, a light lager mixed with Soju (called "Somaek") is a crowd favorite. On the food side, a Scallion Salad (Pajeori) tossed in soy sauce, vinegar, and chili flakes is almost mandatory. You can also serve steamed white rice, but many Koreans prefer to grill leftover rice on the plancha at the end of the meal, mixing it with the leftover grilled kimchi, pork bits, and seaweed for a delicious fried rice finale.

Conclusion

Cooking Korean Grilled Pork Belly on an Arteflame is more than just preparing dinner; it is an engaging culinary event that brings people together. The unique design of the grill mimics the traditional round tables of Korean BBQ restaurants but adds the distinct flavor of wood-fired cooking. By grilling the kimchi and garlic in the rendered fat, you build layers of flavor that are impossible to replicate in a frying pan. Whether you are a K-BBQ aficionado or a newcomer to the cuisine, this Samgyeopsal recipe promises a meal that is interactive, incredibly flavorful, and undeniably fun. Gather your friends, pour the Soju, and let the grilling begin.