INGREDIENTS:
- 8 to 12 strips of Samgyeopsal pork belly
- 8 to 12 lettuce leaves (palm size)
- Bowl of steamed rice
- Salt & pepper dipping sauce (see recipe below)
- Ssamjang sauce (see recipe below or use ready-made)
For the Salt & Pepper Dipping Sauce:
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp dark sesame oil
For the Ssamjang Sauce:
- 3 Tbsp doenjang (Korean miso paste)
- 2 Tbsp gochujang (Korean fermented chili paste)
- 1/2 tsp dark sesame oil
- 1 tsp caster sugar
- 1 tsp soy sauce (optional)
- 2 tsp toasted sesame seeds (optional)
- 1 tsp garlic, minced (optional)
- 1 tsp spring onions (optional)
HOW TO COOK (& EAT):
- Without seasoning the meat, fry the pork belly in a frying pan with a little oil until browned.
- Wash and dry lettuce leaves.
- Place a lettuce leaf in one hand.
- Add a small spoonful of rice.
- Dip the cooked Samgyeopsal into the salt & pepper dipping sauce and place it on top of the rice.
- Add a small amount of Ssamjang sauce.
- Wrap into a parcel small enough to be consumed in a single bite. Enjoy!
For the Salt & Pepper Dipping Sauce:
- Add all the ingredients into a small sauce dish and stir until just combined.
For the Ssamjang Sauce:
- In a bowl, combine the doenjang, gochujang and sugar and stir vigorously with a spoon until sugar has dissolved.
- Add the sesame oil and stir to combine.
- Stir in optional ingredients as you see fit.
IMAGE: maangchi.com
Also try: Japchae (Korean Stir-Fried Noodles)
