Samgyeopsal

Ingredients

• 400 g Pork Belly
• 120 g Kimchi
• 8 pcs Green Leaf Lettuce
• 8 pcs Perilla Leaves
• 3 tbsp Ssamjang
• 6 pcs Garlic
• 1 pcs Green Chili Pepper
• 1 tbsp Sesame Oil
• 1 tsp Toasted Sesame Seeds
• 1 tsp Kosher Salt
• 0.25 tsp Black Pepper

Method

1. Separate and wash {green_leaf_lettuce} and {perilla_leaves}, then pat dry well so the wraps stay crisp. Slice {garlic} and {green_chili_pepper}, and set out {ssamjang}, {kimchi}, and a small dish of {sesame_oil} mixed with {kosher_salt} and {black_pepper}.
2. Pat {pork_belly} dry so it browns instead of steams. Heat a heavy skillet or grill pan over medium-high heat, lay in {pork_belly} without crowding, season with {kosher_salt} and cook, turning often, until deeply browned, rendered at the edges, and cooked through with crisp golden spots.
3. Add the prepared {kimchi} to the hot pan with the rendered pork fat and stir-fry over medium-high heat until lightly caramelized, steamy, and concentrated.
4. Return the cooked {pork_belly} to the pan briefly, toss with the hot {kimchi}, and sprinkle with {toasted_sesame_seeds} for nutty crunch and aroma.
5. Serve the hot {pork_belly} and {kimchi} at once with {green_leaf_lettuce}, {perilla_leaves}, {ssamjang}, sliced {garlic}, {green_chili_pepper}, and the {sesame_oil} dip for wrapping at the table.