Korean Style Marinated Pork Belly – 韩式烤五花肉

This grilled pork belly (samgyeopsal-gui) recipe uses a simple marinade from pre-made sauces to recreate flavours straight out of Korea. Drawing rich, savoury flavours from the marinade and fresh pork belly coupled with caramel, umami notes from oyster sauce; these chunks of pork belly pairs deliciously with a crisp lettuce wrap.

Check out which Lee Kum Kee products we used:

Lee Kum Kee Korean Marinade Sauce 

Lee Kum Kee Premium Oyster Sauce 


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  • Servings: 3 - 4

  • Time: 1 hr 15 min

  • Skill: Easy


  1. 500g Pork belly (skin off and cut at 1.5cm thick) 

  2. 1 packet Lee Kum Kee Korean Marinade Sauce or 50g of Gochujang

  3. 2 tbsp Lee Kum Kee Premium Oyster sauce 

  4. 1 tbsp Grated garlic 

  5. 1 tbsp Grated ginger

  6. 1 tbsp Cooking wine

  7. 3 tbsp Pear juice

  8. Cabbages

  9. Perilla leaves

  10. Kimchi 


  1. In a mixing bowl, mix all marinating ingredients until well combined. 

  2. Transfer pork belly in and make sure it’s all well coated evenly. Let it sit in the chiller  for one hour or longer. For best results let it sit for one day. 

  3. Transfer pork belly out from the chiller for ½ hour before grilling them. 

  4. Halfway through grilling , cut them into bite size and continue to grill them until slightly charred. 

  5. Serve with cabbages , perilla leaves, kimchi and wrap with some rice.

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