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Whole30 Samgyeopsal
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Course: Main Course
Cuisine: Korean
Author: Ai Willis
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  • 1½ lbs (680g) pork belly, sliced into thick pieces
  • ½ lb (227g) kabocha squash
  • 2 bell peppers
  • 1 head of garlic
  • 10 perilla leaves
  • 20 lettuce leaves
  • sesame oil with a couple pinches of sea salt


  • Heat up your tabletop grill and lay out the pork and vegetables.
  • Cook up your pork belly and vegetables until both have nice grill marks.
  • Cut your thick strips of pork belly into bite size pieces using kitchen shears.
  • Dip your pork belly into a mixture of sesame oil and salt before putting it in your wrap.
  • To assemble, take a piece of lettuce and perilla leaf, and add one or two pieces of the grilled pork belly and whatever other vegetables you like.
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