Samgyeopsal & Ssam Platter (Grilled Pork Belly with Lettuce Wraps)

Take the pork belly out 10 minutes ahead to come to room temperature and pat the surface dry with paper towels.

~10 min

Why: A dry surface triggers the Maillard reaction the moment it hits the pan, crisping the outside.

Wash the wrap greens and shake them dry, slice the garlic, and mix the dipping oil (sesame oil + salt + pepper).

~5 min

Heat the pan thoroughly, lay the pork belly in with no oil, and don't flip until the bottom is golden.

~4 min

Watch out: Flip too often and it tastes boiled in its own fat — flip each side only once.

Flip and cook the other side, then cut into bite-size pieces with kitchen scissors and sear the cut edges until crisp.

~4 min

Why: Searing the cut surfaces one more time gives you the restaurant finish — crisp outside, juicy inside.

Cook the garlic and kimchi together in the rendered pork fat at the edge of the pan.

~2 min

Lay pork, ssamjang, and garlic on lettuce and a perilla leaf, wrap it up, and eat in one bite.

~0 min