Crush the garlic cloves first with the flat edge of a knife to make mincing easier.
You can add 1 US tbsp (15 ml) of water if you want to thin it out a bit. You should be able to find all of these ingredients in the Asian section of a supermarket, or in a Korean store.
Set the sauce aside for now until the meat is cooked.
You can add 1 US tbsp (15 ml) of pork fat or sesame oil to the pan while it is heating up to help prevent the meat from sticking while cooking.
The pork belly should not be marinated in anything.
Use tongs to check how cooked the pork belly is and flip it over when you see that the side on the grill is starting to look brown. The amount of time it takes to cook the pork will vary on the temperature of your grill. You should try to only flip the pork once in order to retain all of the juices and not dry it out. [7] X Research source
Keep an eye on the pork belly and turn down the burner heat if it starts to burn.
Use tongs to mix the vegetables in with the pieces of pork belly to combine all the flavors of garlic, onion, and tasty pork fat.
Remember that the time to cook the pork can vary depending on the temperature of your burner. Turn off the burner at this point, or start the process over again to cook more pork belly. It can be fun to take turns grilling the pork with your dining companions![12] X Research source
You can also use other leafy green vegetables such as spinach or perilla to make the samgyupsal wraps, however lettuce is the most common. [14] X Research source
Kimchi can range from mild to very spicy, so depending on your personal tolerance the amount you add to the wrap can vary. Taste a small piece on its own before adding it to your wrap.
It is also perfectly acceptable to eat some of the grilled pork belly on its own. Dip it in a little bit of ssamjang sauce or eat it with some kimchi or any other toppings of your choosing.
