Samgyupsal is a tender slow-cooked Korean pork belly seasoned with doenjang, garlic, and ginger, then glazed and sliced thin for bossam wraps or served simply with fresh scallions and radish sprouts.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Combine all the seasoning ingredients in a small bowl.
Cut the onion in half, and roughly slice each half, and place the slices at the bottom of the slow cooker in a single layer. Add 1/2 cup of water (or brewed coffee) to the slow cooker. Rub each pork belly with the seasoning mix. Place them on top of the onion.Cook on high for 3 to 4 hours (5 to 6 hours on low) until the pork reaches the desired tenderness.
Combine all the sauce ingredients in a small bowl. Pour the sauce to a large pan, and bring to a boil over medium heat. Using a pair of kitchen tongs, add the meat and sear until all sides are nicely glazed with the sauce and the meat is slightly caramelized, a minute or two on each side. Do not burn the sauce.
If doubling the sauce, use the same pan, after removing the meat, to boil the sauce over medium heat until slightly thickened. Adjust the salt level by adding a little bit of water if needed.
Transfer the meat to a cutting board. Thinly slice crosswise.
Serve simply with the thinly sliced scallions, or serve with some lettuce and ssamjang. Drizzle the sauce over the meat if using extra sauce. See note.
Cut each one into about 4 inch lengths. Slice each piece lengthwise as thin as possible.
Soak the sliced scallions in cold water for 5 to 10 minutes to remove a bit of pungency and drain well.
Store cooked, sliced pork and sauce separately in airtight containers in the refrigerator for up to 3 days; reheat the meat gently in the sauce over medium-low heat.
Slow cooker · Kitchen tongs · Strainer
This recipe is designed for slow cooking (3–4 hours on high, 5–6 hours on low). For oven braising, braise covered at 325°F for similar time, checking tenderness hourly.
Use 1 additional teaspoon of salt to replace the doenjang's umami and saltiness.
Slice crosswise as thin as possible, ideally ⅛ inch or thinner, so it's tender and absorbs the glaze evenly.
Yes. Cook the pork through step 2, cool completely, refrigerate up to 3 days, then reheat gently and proceed with searing and glazing.
A single batch glazes the meat during searing; doubled sauce allows extra to simmer in the pan until thickened and drizzled over plated meat for more flavor.
