Ingredients (4 servings)
| Block of pork belly | 600g |
|---|---|
| Kimchi | Desired amount |
| Fresh garlic | Desired amount |
| Leek | 2 stalks |
| 【A】 Soy sauce | 3 Tbsp |
| Vinegar | 3 Tbsp |
| Sugar | 1 1/2 Tbsp |
| Chili Pepper (Ichimi Togarashi) | 1 Tbsp |
| Sesame oil | 2 Tbsp |
| Korean lettuce leaves | Desired amount |
| Green chili peppers | Desired amount |
| Salt | Pinch |
| S&B Wasabi Paste | Desired amount |
| Ssamjang | Desired amount |
Directions
- Cut the pork belly block into easy-to-eat sizes, about 5-mm thick.
- Cut the kimchi into easy-to-eat sizes.
- Chop off the roots of the leeks and cut them into 5-cm long julienne strips.
- Put 【3】 into a bowl filled with water. Drain after 10 minutes.
- Put 【A】 into a different bowl and mix. Add 【4】 and mix well.
- Without adding oil, place the pork belly slices, kimchi, and garlic on an iron plate and cook until the meat is cooked through.
- Wrap 【6】 and 【5】 in the lettuce leaves (washed and drained). Serve with ssamjang, wasabi, and/or salt as desired.
