Name: Samgyeopsal with ssamjang
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Ingredients: 200 g pork belly; 1.25 g salt; 0.125 teaspoon black pepper; 0.5 tablespoon doenjang; 0.25 tablespoon gochujang; 3.75 ml sesame oil; 0.25 clove garlic; 0.25 pcs spring onion; sesame seeds; 0.25 head butterhead lettuce; 0.25 pcs cucumber; 0.25 pcs carrot; 1 clove garlic; 0.5 pcs spring onion; 0.25 pcs green chilli pepper

Step by step process

Preparation

1
Slice the pork belly into pieces about 0.5 cm thick. cut across the grain so the slices are more tender. If the meat is very firm, let it loosen for 10-20 minutes at room temperature to make slicing easier. Lay the slices side by side so they don’t overlap.
TIP:
Before cutting pork belly into slices, allow the meat to rest at room temperature for 15-20 minutes (or briefly chill it in the freezer). Slice it across the grain to obtain more tender slices.
2
Lightly season the slices with salt and pepper on both sides and let them rest at room temperature for 10-15 minutes - this evens the meat temperature and helps it grill more evenly. Meanwhile, prepare the vegetables: wash and dry the lettuce leaves carefully and tear them into portions if needed.
3
Cut the cucumber and carrot into thin julienne strips, slice the spring onion on a diagonal, and cut the garlic into thin slices. If using chili, slice it into rings. Arrange everything on a serving plate.

Preparing the ssamjang sauce

4
In a small bowl, combine doenjang and gochujang, add sesame oil, crushed garlic, and finely chopped spring onion. mix thoroughly until smooth.
TIP:
Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.
5
Taste the sauce and, if needed, balance it with a little sugar or water if it’s too strong. transfer to a small serving bowl and leave at room temperature to allow the flavors to meld.

Grilling

6
Preheat a tabletop grill or grill pan to high heat. If necessary, lightly oil the grate or pan with a neutral oil to prevent sticking. The grill should be hot enough for the fat to render quickly and form a crispy surface.
7
Grill the pork belly slices in a single layer: 2-4 minutes on each side, until golden and the fat has rendered. Watch the edges - they should brown and crisp. adjust grilling time according to the thickness of the meat. If the slices begin to smoke or char too quickly, reduce the heat slightly.
8
Briefly sear the garlic slices and chili rings at the edge of the grill until they soften slightly and gain some color. Transfer the cooked meat to a warm plate and let rest for 1-2 minutes before serving so the juices settle a bit.
TIP:
Let the grilled slices rest for 2-5 minutes on a warm plate off the grill. The juices will distribute evenly, and the meat will stay juicy when served.

Serving

9
Arrange the grilled pork slices, lettuce leaves, sliced vegetables, and a bowl of ssamjang on the table so everyone can assemble their own wraps.
10
Each person takes a lettuce leaf, places a slice of grilled pork on it, adds some ssamjang, a garlic slice, and vegetable strips. fold or roll the leaf and optionally sprinkle with sesame seeds.
11
Serve immediately - the meat is best hot. use the ssamjang for dipping or to season individual wraps.