Step 1

If samgyeopsal are thick cuts, OPTIONALLY, you can score one side of the pork belly slice - across the layers.

Step 2

In a bowl, add the samgyeopsal, wine, bay leaves, peppercorns and rosemary sprigs.

Step 3

For a nicer presentation, roll each pork belly slice with a bay leaf in the center. Then add marinade.

Step 4

Marinate for 2-3 hrs before cooking. You can leave it overnight in the fridge. For red wine marinade, do not marinade longer than 24 hrs.

Step 5

Grill samgyeopsal on frying pan, table top grill pan or outdoor grill. Serve with ssamjang, ssam vegetables, kimchi and more! See my Serving Suggestions for more ideas.