Samgyeopsal with Lettuce Wraps

Name: Samgyeopsal with Lettuce Wraps
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 800g Pork Belly, samgyeopsal; skinless; 0.5–1 cm slices; 1 tsp Sea Salt, coarse; 1/2 tsp Pepper (Black); 1 medium Onion, cut into thick rounds; 8 cloves of Garlic, sliced; 4 Green Chili Peppers, e.g., Cheongyang or jalapeño; sliced; 20 leaves of Lettuce, large; red or green leaf; 16 leaves of Perilla, kkaennip; 100g Ssamjang, Korean seasoned soybean-chili paste; 60ml Toasted Sesame Oil; 1/2 tsp Sea Salt, fine; for sesame oil dip; 360g Short-Grain White Rice, uncooked; steamed; 250g Napa Cabbage Kimchi; 1 pinch of Pepper (Black), for sesame oil dip

Crisp-edged slices of pork belly are quickly grilled and wrapped in cool, refreshing lettuce with aromatic perilla, spicy ssamjang and tangy kimchi for a perfect balance of textures and flavors. This hands-on Korean-style barbecue is bright, savory and ideal for sharing—serve with steaming rice and let everyone build their own wraps.

Crisp-edged slices of pork belly are quickly grilled and wrapped in cool, refreshing lettuce with aromatic perilla, spicy ssamjang... Show more

Traditional Korean Recipe

Health Grade

C · Balanced

Rating

4.4

Time

40 min

Price

4,59 €

Calories

1154 kcal

quick

easy

high protein

low sugar

Method

Cook the rice

Rinse the Short-Grain White Rice until the water runs mostly clear, then cook it in a rice cooker or covered pot using the ratio you normally use for short-grain rice. Let it cook for 20 minutes, then keep it covered and rest it for 10 minutes so the grains finish absorbing moisture and turn glossy.

Wash the leaves

Separate the Lettuce and Perilla leaves, rinse them in cold water, and dry them very well with a clean towel. Crisp, dry leaves make the wraps easier to fold and less likely to tear.

Slice the aromatics

Cut the Onion into thick rounds, slice the Garlic thinly, and cut the Green Chili Pepper into thin rounds. Keep the pieces fairly chunky so they soften and char without disappearing on the grill.

Season the pork

Lay the Pork Belly in a single layer and sprinkle both sides with coarse sea salt and black pepper. Let the seasoning cling while you get everything else ready.

Mix the dip

Stir the Toasted Sesame Oil together with a pinch of fine sea salt and pepper in a small bowl until the seasoning is evenly dispersed. Set it on the table so each bite can get a quick dip.

Preheat the grill

Heat a grill or wide skillet over medium-high until it is very hot, about 5 minutes. The surface should sizzle the moment the pork touches it.

Grill the pork

Lay the pork belly on the hot surface in a single layer and grill for 4 minutes without moving it so the underside can brown. Flip the slices, add the onion, garlic, and green chili around them, and grill for 4 minutes more. Keep cooking and turning the vegetables for about 2 minutes until the pork is crisp at the edges and the aromatics are lightly charred.

Assemble the wraps

Set out the crisp Lettuce leaves and Perilla leaves, a bowl of Ssamjang, the hot rice, the sesame oil dip, and the Napa Cabbage Kimchi. To eat, stack a leaf or two, add a spoonful of rice, a piece of pork, some onion, garlic, and green chili, a dab of ssamjang, and a little kimchi, then fold it into a tight bundle and eat right away.