MEET THE MEATS
KUROBUTA PORK BELLY SLICED
INGREDIENTS
Kurobuta pork belly sliced
Kimchi
Button or Bella mushrooms
Garlic, thinly sliced
Ssamjang
Green leaf lettuce
Persian cucumbers
Rice
Scallion Salad
Scallion
Brown rice vinegar
Sugar
Gochugaru
Sesame oil
Roasted sesame seeds
Equipment
Samgyeopsal grill
Portable Burner
INSTRUCTION
1. Prepare fresh lettuce wrap. Cut cucumber into quarters lengthwise.
Thinly slice the garlic cloves. Remove stems from the mushroom.
2. Using the shredder or a knife, cut scallions into thin strips, soak it in water for few minutes then drain. Add brown rice vinegar, sugar, gochugaru, sesame oil, and sesame seeds to toss and season.
3. On a heated Samgyeopsal grill pan, add the pork belly. Once it’s about halfway cooked on both sides, cut them into 2-inches pieces. Add kimchi, and mushrooms (rounded side down). Cook everything on the same grill but do not mix.
4. Once the pork belly is cooked and crispy on the edges, make ssam (lettuce wrap) by adding rice, pork belly, grilled kimchi, garlic dipped in ssamjang, and scallion salad. Serve cucumbers with ssamjang.