Dish · korean
Samgyeopsal
Thick-cut, unmarinated pork belly grilled tableside on a hot plate, then wrapped in lettuce with garlic and a dab of sesame oil, cooked and eaten in the same sitting.
Where it comes from
The dish rose through the 1970s and 80s as South Korea's pork supply and grilling-restaurant culture grew, favoring the belly because it's cheap and holds up to being turned repeatedly over live heat.
What cooks argue about
Cooks argue over how often to flip the belly: once for a deep sear on each side, or constantly to render fat evenly without burning the outside before the inside cooks through.
Versions
Nobody has published a samgyeopsal here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
garlic
sesame oil toasted