$5 Costco Korean Bbq Hack
$5 Costco Korean BBQ Hack is a medium Korean recipe that serves 4. 450 calories per serving. Recipe by The Sushi Guy (photogami) on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $41.55 total, $10.39 per serving
Ingredients
- 1.5 pounds Thinly Sliced Pork Belly (Costco shabu‑shabu style, skin on, about 1 mm thick)
- 12 leaves Perilla Leaves (Fresh, washed and patted dry)
- 12 leaves Butter Lettuce Leaves (Whole leaves, washed and dried)
- 2 pieces Jalapeño (Thinly sliced; seeds removed for less heat if desired)
- 4 cloves Garlic Cloves (Thinly sliced)
- 3 tablespoons Ssamjang (Korean soybean‑chili paste; can be store‑bought)
- 1 cup Kimchi (Napa cabbage kimchi, coarsely chopped)
- 4 stalks Green Onions (White and green parts sliced thin)
- 1 tablespoon Rice Vinegar (For green‑onion salad dressing)
- 1 teaspoon Sesame Oil (Toasted sesame oil for salad dressing)
- 1 teaspoon Sugar (Balances vinegar acidity)
- 0.5 teaspoon Salt (Pinch, optional)
- 2 tablespoons Vegetable Oil (High smoke‑point oil for frying kimchi)
- 1 teaspoon Toasted Sesame Seeds (Garnish for kimchi and salad)
Instructions
Prepare Vegetables & Leaves
Wash lettuce leaves, perilla leaves, and any additional greens. Pat completely dry with paper towels. Slice jalapeño thinly, remove seeds if less heat is desired. Peel and thinly slice garlic cloves. Slice green‑onion stalks into 1‑inch pieces.
Time: PT5M
Make Green Onion Salad Dressing
In a small mixing bowl combine rice vinegar, sesame oil, sugar, and a pinch of salt. Stir until sugar dissolves. Add sliced green onions and toss to coat.
Time: PT3M
Prepare Ssamjang
If using store‑bought ssamjang, simply spoon 3 Tbsp into a small bowl. If mixing your own, combine equal parts doenjang (soybean paste) and gochujang (red chili paste) with a drizzle of sesame oil.
Time: PT2M
Preheat Grill Pan
Place the grill pan over medium‑high heat (about 400°F) and let it heat for 2 minutes until a drop of water sizzles.
Time: PT2M
Temperature: 400°F
Grill Thinly Sliced Pork Belly
Lay the pork belly slices in a single layer on the hot grill pan. Cook for 30‑45 seconds per side, pressing gently with tongs to encourage crisping. Remove and set aside on a plate; reserve the rendered fat in the pan.
Time: PT5M
Temperature: medium‑high
Fry Kimchi in Rendered Pork Fat
Add 2 Tbsp vegetable oil to the pan with the pork fat (if the fat is less than 2 Tbsp, add oil to reach that amount). Heat to medium (≈350°F). Add the chopped kimchi and stir‑fry for 3‑4 minutes until the edges caramelize and become slightly crunchy. Sprinkle toasted sesame seeds and remove.
Time: PT5M
Temperature: 350°F
Assemble Korean Wraps (Ssam)
Take a lettuce or perilla leaf, place a piece of grilled pork, a slice of jalapeño, a few garlic strips, a dollop of ssamjang, and a spoonful of green‑onion salad. Optionally add a bite of fried kimchi for extra crunch.
Time: PT5M
Serve
Arrange the assembled wraps on a serving plate with extra ssamjang, kimchi, and salad on the side. Enjoy immediately while the pork is still warm.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 30 g
- Fiber
- 3 g
Dietary info: Gluten‑free (if using gluten‑free ssamjang), Dairy‑free
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Thinly Sliced Pork Belly: Regular pork belly slices, Beef brisket slices
- Instead of Perilla Leaves: Shiso leaves, Lettuce leaves
- Instead of Butter Lettuce Leaves: Romaine lettuce, Iceberg lettuce
- Instead of Jalapeño: Thai bird chilies, Serrano pepper
- Instead of Garlic Cloves: Garlic paste
- Instead of Ssamjang: Miso mixed with gochujang
- Instead of Kimchi: Spicy fermented radish kimchi
- Instead of Green Onions: Chives
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Sesame Oil: Peanut oil
- Instead of Sugar: Honey
- Instead of Salt: Soy sauce (adds extra flavor)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Toasted Sesame Seeds: Chopped peanuts
Equipment Needed
- Grill Pan or Cast‑Iron Skillet
- Tongs
- Cutting Board
- Sharp Knife
- Small Mixing Bowl
- Spoon or Small Whisk
- Spatula
- Serving Plate
- Paper Towels
Critical Steps — Do Not Skip
- Preheating the grill pan to a high temperature ensures the ultra‑thin pork belly crisps without overcooking.
- Cooking the pork in batches prevents steaming and preserves the lacy, crunchy edges.
- Frying kimchi in the rendered pork fat is the key flavor‑building step; watch the heat to avoid burning.
Chef Tips from the Video
- Reserve the rendered pork fat; it’s liquid gold for flavoring the kimchi and even the salad dressing.
- If you like extra crunch, let the pork slices rest on a wire rack for a minute after grilling to let excess fat drip off.
- A splash of rice wine (mirin) in the kimchi fry adds a subtle sweetness.
Troubleshooting
Pork slices turn rubbery instead of crispy.
Ensure the grill pan is hot before adding pork and cook only 30‑45 seconds per side. Over‑cooking removes the delicate texture.
Kimchi becomes soggy rather than crunchy.
Use high heat and stir‑fry quickly; avoid adding too much oil or cooking for too long.
Wraps fall apart because leaves are wet.
Pat all leaves completely dry with paper towels before assembling.
Storage
Refrigerator: Store leftover grilled pork and fried kimchi in airtight containers for up to 3 days.
Freezer: Portion raw pork belly into 1‑lb freezer bags; freeze up to 2 months. Thaw in refrigerator before use.
Room temperature: Do not leave cooked pork or kimchi at room temperature for more than 2 hours.
Make-Ahead Tips
- Portion raw pork belly into freezer bags (about 1 lb each) and freeze; thaw in fridge the night before.
- Pre‑slice garlic, jalapeño, and green onions and store in airtight containers.
- Mix ssamjang a day ahead; it deepens in flavor.
Frequently Asked Questions
What is the cultural significance and history of Korean BBQ pork belly (samgyeopsal) in Korean cuisine?
Samgyeopsal, meaning "three‑layer meat," has been a staple of Korean communal dining for centuries. It originated as a way to enjoy inexpensive pork belly by grilling it at the table, fostering shared conversation and the ritual of wrapping meat in lettuce with condiments.
What are the traditional regional variations of samgyeopsal in Korean cuisine?
In Seoul, samgyeopsal is often served with plain ssamjang and fresh perilla leaves, while in Jeolla province the meat may be marinated in a soy‑garlic sauce. Some regions add a splash of soju during grilling for extra aroma.
How is samgyeopsal traditionally served in Korea?
The meat is grilled at the table, then diners wrap a slice of pork with lettuce or perilla, add sliced garlic, jalapeño, ssamjang, and sometimes a bite of kimchi. The wrap is eaten in one bite to combine smoky, spicy, and fresh flavors.
What occasions or celebrations is samgyeopsal traditionally associated with in Korean culture?
Samgyeopsal is popular for casual gatherings, weekend family meals, and after‑work outings. It’s also a common dish during holidays like Chuseok when families reunite and share large platters of grilled meat.
What authentic traditional ingredients are essential for Korean BBQ pork belly wraps and what are acceptable substitutes?
Essential ingredients include thinly sliced pork belly, ssamjang, fresh lettuce or perilla leaves, garlic, and kimchi. Substitutes can be beef brisket for the meat, gochujang mixed with miso for ssamjang, and shiso leaves instead of perilla.
What other Korean dishes pair well with samgyeopsal?
Side dishes (banchan) such as Korean spinach salad (sigeumchi namul), bean sprouts (kongnamul), and a bowl of steamed rice complement the rich pork. A light soup like miyeok guk (seaweed soup) balances the meal.
What are the most common mistakes to avoid when making Korean BBQ pork belly at home?
Common errors include overcrowding the pan, which steams the meat instead of crisping it, and over‑cooking the ultra‑thin slices, which makes them rubbery. Also, failing to dry the lettuce leaves leads to soggy wraps.
Why does this recipe fry kimchi in the rendered pork fat instead of using plain oil?
Frying kimchi in pork fat infuses the kimchi with deep umami and smoky notes, creating a crunchy, caramelized side that mirrors the flavor of the grilled pork. Plain oil would lack that richness.
Can I make the Korean BBQ pork belly wraps ahead of time and how should I store them?
Yes. Portion raw pork belly into freezer bags and freeze; thaw in the refrigerator before grilling. Pre‑chop vegetables and keep them in airtight containers. Assemble wraps only at the table to retain crispness.
What does the YouTube channel The Sushi Guy (photogami) specialize in?
The Sushi Guy (photogami) focuses on Japanese and broader Asian cuisine, offering detailed technique‑focused videos that blend traditional methods with modern home‑cooking tips, often highlighting high‑quality ingredients and equipment.
How does the YouTube channel The Sushi Guy (photogami)'s approach to Korean cooking differ from other Korean cooking channels?
The Sushi Guy (photogami) emphasizes quick, ingredient‑driven shortcuts—like using Costco’s thinly sliced pork belly—while still preserving authentic flavors, whereas many Korean channels stick to traditional marinating and grilling methods that require more prep time.
Last updated: September 6, 2026
