Traditional Korean Grilled Pork Belly Samgyeopsal

For authentic samgyeopsal, 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 rest for 10-20 minutes at room temperature to make slicing easier. Lay the slices side by side so they do not overlap.

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.

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.

In a small bowl, combine doenjang and gochujang, add sesame oil, crushed garlic, and finely chopped spring onion. Mix thoroughly until smooth.

Taste the sauce and, if needed, balance it with a little sugar or water if it is too strong. Transfer to a small serving bowl and leave at room temperature to allow the flavors to meld.

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.

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.

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.

Arrange the grilled pork slices, lettuce leaves, sliced vegetables, and a bowl of ssamjang on the table so everyone can assemble their own wraps.

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.

Serve immediately - the meat is best hot. Use the ssamjang for dipping or to season individual wraps.