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The BEST Korean BBQ Samgyeopsal 8 Flavors Pork Belly

  • Author: Seonkyoung Longest
  • Yield: 6 1x



  • 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

For the Doenjang

For the Green Tea Salt


  1. Cross score both side of pork belly, about 1/8” deep. Make sure your knife is sharp and not cutting through the pork belly.
  2. Before start to make marinates, ready 8 small containers or 8 snack bags.
  3. 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.
  4. 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!
  5. 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.