As a fellow Korean BBQ/Samgyupsal lover who used to spend thousands at Romantic Baboy with my family every month, discovering how to make restaurant-worthy Samgyupsal at home was a total game-changer.
After countless trips to the palengke and Korean grocery stores (and yes, some smoky kitchen experiments), I’ve perfected this budget-friendly version that has become our Sunday family tradition.
Trust me, once you try this recipe, you’ll be amazed at how easy it is to recreate that same mouthwatering, wrapped-in-lettuce, sauce-dripping goodness right in your own kitchen.
The best part? You can feed your whole family for the price of just one person’s KBBQ restaurant bill, and there’s no time limit or server rushing you to finish.
Why You’ll Love This Recipe
- Create an authentic Korean BBQ experience at home for a fraction of the restaurant cost
- Flexible ingredients list – customize based on your preferences
- Perfect for family gatherings or intimate dinner parties
- Most ingredients are readily available in local supermarkets
- Can be prepared ahead of time
- Interactive dining experience that brings people together
Filipino Home Samgyupsal Guide (Samgyupsal sa Bahay)
Equipment
- Korean Electric Grill Pan (Electrically-heated grill plate) or Non-stick pan with gas stove For grilling meat evenly without sticking
- Tongs [Sipit] For flipping and handling meat safely
- Small bowls (mangkok) For serving various banchan (side dishes)
- Lettuce Plate (Pinggan para sa gulay) For serving fresh vegetables
- Sauce Containers (Lalagyan ng sawsawan) For different dipping sauces
- Sharp knife [Matalas na kutsilyo] For cutting grilled meat into bite-sized pieces
- Scissors (Gunting) For cutting meat while cooking
Ingredients
For the Meat (Karne)
Choose one or both:
- 1 kilogram pork belly liempo, sliced thinly
- 1 kilogram beef baka, premium cuts like ribeye or sirloin
Fresh Vegetables (Sariwang Gulay)
- Fresh lettuce leaves lettuce
- Carrots karot, julienned
- White onions sibuyas, thinly sliced
- Cucumber pipino, sliced
- Korean pickled radish Musaengchae
- Enoki mushrooms kabuteng enoki
- King oyster mushrooms kabuteng oyster
- Bean sprouts togue
Banchan (Side Dishes)
- Store-bought or homemade kimchi
- Korean instant noodles ramyeon
- Tteokbokki Korean rice cakes
- Buttered corn mais
- Korean braised tofu Dubu-jorim
- Sweet and spicy dried anchovies dilis
- Potato marbles Gamja Jorim
- Radish kimchi Kkakdugi
- Korean rice rolls Kimbap
- Scallion salad Pa Muchim
Marinade Recipes
Spicy Pork Marinade (Maanghang na Marinade)
- 4 tbsp gochujang paste Korean red pepper paste
- 2 tbsp mirin matamis na rice wine
- 3 tbsp soy sauce toyo
- 1 fresh apple or pear pureed (mansanas o peras)
- 2 tbsp sugar asukal
- ¼ tsp black pepper paminta
- 5 cloves garlic minced (bawang)
- Salt to taste asin
Classic Pork Belly Marinade
- 3 green onions dahon ng sibuyas
- ½ onion thinly sliced (sibuyas)
- ½ onion ground (giniling na sibuyas)
- ¼ cup soy sauce toyo
- ¼ cup sugar asukal
- ¼ cup water tubig
- 2 tsp sesame oil langis ng sesame
- 2 tsp black pepper paminta
- 1 tsp sesame seeds buto ng sesame
- 1-2 tsp minced garlic dinurog na bawang
- 1 tsp chopped ginger luya
- Korean BBQ sauce optional
Dipping Sauces (Sawsawan)
Red Chili Sauce (Gochujang Sauce)
- ½ cup gochujang
- ¼ cup honey or sugar
- ¼ cup sesame oil
- 1½ tsp minced ginger
- 2 cloves minced garlic
Ssamjang Sauce
- ¼ cup ssamjang paste
- 1 chopped green onion
- 1 minced garlic clove
- 2 tbsp gochujang paste
- 2 tsp sugar
- 2 tsp toasted sesame seeds
- 1 tbsp sesame oil
Instructions
- Start preparation at least 30 minutes before cooking (or ideally the night before) by marinating your choice of meat. For spicy pork marinade (maanghang na marinade), combine 4 tablespoons gochujang paste, 2 tablespoons mirin, 3 tablespoons soy sauce (toyo), pureed apple or pear (mansanas o peras), 2 tablespoons sugar (asukal), black pepper (paminta), minced garlic (bawang), and salt (asin) to taste. For classic pork belly marinade, mix soy sauce, sugar, water (tubig), sesame oil (langis ng sesame), black pepper, minced garlic, ginger (luya), and finely sliced green onions (dahon ng sibuyas). Coat the meat evenly and refrigerate.
- While the meat marinates, prepare your banchan and sauces. For the red chili sauce, combine ½ cup gochujang with ¼ cup honey, ¼ cup sesame oil, ginger, and garlic. For ssamjang sauce, mix ¼ cup ssamjang paste with chopped green onion, garlic, gochujang paste, sugar, sesame seeds, and sesame oil. Set these aside in small serving bowls (mangkok).
- Prepare your fresh vegetables (sariwang gulay): wash and dry lettuce leaves, julienne the carrots (karot), thinly slice white onions (sibuyas), slice cucumbers (pipino), and arrange mushrooms (kabute) and bean sprouts (togue) on serving plates (pinggan).
- Heat your Korean grill or non-stick pan to medium-high heat (180-200°C/350-400°F). Pat the marinated meat dry with paper towels before grilling to achieve better browning. Place meat slices on the hot grill, being careful not to overcrowd. Cook for 2-3 minutes per side until properly browned and cooked through. Use scissors (gunting) to cut the meat into bite-sized pieces while on the grill.
- As you grill, maintain the temperature between 180-200°C (350-400°F) for optimal cooking. Clean the grill surface between batches using tongs (sipit) to prevent burning and sticking. Serve the meat immediately while hot, alongside your prepared banchan, fresh vegetables, and dipping sauces.
- For eating (pagkain), place a piece of lettuce in your palm, add grilled meat, your choice of vegetables and banchan, top with preferred sauce, then wrap and eat in one bite, ssam-style. Continue grilling meat as needed throughout the meal to ensure everyone enjoys hot, freshly cooked portions.
Tips from Lola’s Kitchen
- Pat dry the meat before grilling for better browning
- Don’t overcrowd the grill – cook in batches if needed
- Clean the grill between batches to prevent burning
- Prepare banchan in advance to focus on grilling
- Store leftover marinaded meat in an airtight container
- Buy meat when it’s on sale and freeze for future use
Traditional Serving Suggestions
- Place a piece of lettuce in your palm
- Add grilled meat
- Add your choice of vegetables and banchan
- Top with preferred sauce
- Wrap and eat in one bite (ssam-style)
Troubleshooting Common Issues
- Meat sticking to grill
- Solution: Ensure grill is properly heated before cooking
- Clean grill surface between batches
- Meat too tough
- Solution: Slice meat thinner
- Don’t overcook the meat
- Too salty marinade
- Solution: Add a bit of water or sugar to balance
- Reduce marination time
Ingredient Alternatives
- Pork belly → Pork shoulder or chicken thigh
- Gochujang → Sriracha mixed with miso paste
- Mirin → White wine + sugar
- Korean BBQ sauce → Regular BBQ sauce + sesame oil
- Lettuce → Cabbage leaves
- Enoki mushrooms → Button mushrooms
- Ssamjang → Mix of miso paste and chili sauce
Storage & Reheating
- Marinated meat: Keep refrigerated for up to 2 days
- Cooked meat: Store in airtight container for up to 3 days
- Banchan: Most last 3-5 days in refrigerator
- Reheat meat: In pan over medium heat until warm
- Dipping sauces: Keep refrigerated for up to 1 week
Variations
- Spicy Version: Add more gochujang to marinade
- Sweet Version: Add more pear/apple to marinade
- Healthy Version: Use leaner cuts of meat
- Budget Version: Use pork shoulder instead of belly
- Party Version: Add cheese dipping sauce
Frequently Asked Questions
Q: Can I prepare everything in advance? A: Yes! Marinate meat overnight, prepare banchan and sauces a day ahead. Just slice fresh vegetables before serving. Q: How much should I prepare per person? A: Plan for 200-250g of meat per person, plus various sides. Q: Can I use regular pan instead of Korean grill? A: Yes, any non-stick pan works well. Just cook in smaller batches. Q: How long can I keep marinated meat? A: Up to 2 days in refrigerator, or 1 month if frozen. Q: Is it necessary to use Korean ingredients? A: While authentic ingredients give the best flavor, you can use local alternatives from the substitution list above.
Filipino Home Samgyupsal Guide (Samgyupsal sa Bahay)Nutrition
The Story Behind Filipino-Style Samgyupsal
Samgyupsal (삼겹살), which literally translates to “three-layered flesh,” earned its name from the three distinctive layers of meat that characterize high-quality pork belly. This beloved Korean barbecue dish emerged in the 1970s during South Korea’s rapid industrialization period, when increased meat consumption became a symbol of economic prosperity.
While Korean BBQ has ancient roots dating back to the Goguryeo period (37 BC-668 AD), Samgyupsal’s popularity exploded in the 1990s as Korean barbecue restaurants began spreading across Asia. The dish perfectly embodied the Korean concept of “ssam” – the art of wrapping meat in leafy vegetables – a tradition that dates back centuries and represents the harmony of different flavors and textures in Korean cuisine.
In the Philippines, Samgyupsal gained massive popularity in the mid-2010s, riding the wave of the Korean Wave or “Hallyu.” What started as a trendy dining option in Metro Manila quickly became a national obsession, with Korean BBQ restaurants like Romantic Baboy, Samgyupsalamat, and Jin Joo becoming household names. Filipinos embraced the interactive dining style, which resonated with our own culture of “kamayan” and family-style eating.
Today, Samgyupsal isn’t just a meal – it’s a social experience that brings people together. The ritual of grilling meat, preparing lettuce wraps, and sharing countless side dishes (banchan) creates an atmosphere of connection and celebration that appeals to Filipino family values. The dish’s adaptation to Filipino tastes, with local variations and adjustments in spice levels and marinades, shows how this Korean favorite has found a second home in Philippine cuisine.
This once-restaurant-exclusive experience can now be recreated at home, allowing families to enjoy premium Korean BBQ without the hefty price tag or time limits. With the right ingredients and techniques, home-cooked Samgyupsal can rival any restaurant version, making it the perfect choice for special gatherings or weekend family meals.
