Today I’d like to share one of my favorite ways to enjoy homemade samgyeopsal.
While grilled pork belly is always delicious, curing the meat with kombu beforehand creates an entirely different experience. The pork becomes remarkably juicy, rich in umami, and deeply satisfying.
This simple technique requires very little effort, yet it transforms an ordinary meal into something that feels special enough for entertaining♡
I served mine with plenty of fresh vegetables and a generous spoonful of Green Onion Oil for an extra layer of flavor.
Ingredients
Pork belly block As much as you like
Dried kombu (kelp) As needed
Sake A small amount
Lettuce, ssam lettuce, perilla leaves, kimchi, sliced garlic, or any vegetables you enjoy As needed
Sesame oil (for cooking) A small amount
How to Make Kombu-Cured Pork Belly
Prepare the Kombu
Generously moisten a paper towel with sake and wipe both sides of the dried kombu.
Let it rest for about 15 minutes until the kombu becomes soft and flexible.
Wrap the Pork
Place the pork belly on the softened kombu and wrap it completely.
Wrap everything tightly with plastic wrap to prevent it from drying out.
Cure in the Refrigerator
Refrigerate for 1 to 3 days.
I cured mine for a little over 2 days. During this time, excess moisture is drawn out while the pork absorbs the natural umami of the kombu.
The result is a richer and more concentrated flavor, almost reminiscent of dry-aged meat.
For food safety, I recommend keeping the curing time under 3 days.
Grill and Serve
Slice the pork into bite-sized pieces and grill until beautifully browned.
If using a frying pan, lightly coat the surface with sesame oil.
Serve with lettuce, perilla leaves, kimchi, garlic, and any other vegetables you enjoy.
Serve with Green Onion Oil
For this meal, I paired the pork with my homemade Green Onion Oil.
The aroma of green onions and the richness of sesame oil complement the kombu-cured pork beautifully.
Kombu curing is often associated with fish, but it works wonderfully with pork as well.
With just a little preparation ahead of time, homemade samgyeopsal becomes far more flavorful and satisfying.
Whether you’re hosting friends or simply enjoying a relaxed weekend dinner, I hope you’ll give it a try.
If you’d like to read this recipe in Japanese, you can find it here:
https://www.m-o-m-o-happy.com/kombu-cured-pork-belly-samgyeopsal/