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Ingredients
Method
- 600g pork belly, skin removed, cut into 3cm thick slices
- Marinade: 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice wine vinegar, 1 tbsp honey, 3 cloves garlic (minced), 1 tsp fresh ginger (grated)
- Ssam accompaniments: butter lettuce leaves, steamed short-grain rice, kimchi, sliced spring onions, sliced red chilli, sesame seeds
- Ssamjang: 2 tbsp gochujang, 1 tbsp doenjang (fermented soybean paste), 1 tsp sesame oil, 1 tsp honey, 1 clove garlic (minced)
- Combine marinade ingredients and coat pork belly slices thoroughly. Marinate for at least 2 hours or overnight in the fridge.
- Make ssamjang by mixing all sauce ingredients together in a small bowl.
- Cook pork on a hot grill pan or barbecue over high heat for 4–5 minutes per side until caramelised and cooked through. Slice into bite-sized pieces. Set out all accompaniments in the centre of the table. Let guests wrap pork in lettuce leaves with rice, kimchi, chilli and ssamjang.
2 hrs 25 mins
4 serving
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