Ssambap

Method

1. 1 Mix doenjang with gochujang, minced garlic, sesame oil, sugar, and green onions to make ssamjang sauce.
2. 2 Grill sliced pork belly (5 mm thick) on a cast iron skillet for 3 minutes on each side.
3. 3 Wash the lettuce and perilla leaves and shake off excess water; if the leaves remain damp, the stems will come loose and the sauce will become diluted.
4. 4 Place a lettuce leaf inside a sesame leaf to prevent the wrapper from tearing when rolling.
5. 5 Place a spoonful of rice, a piece of meat, and some ssamjang (a type of Vietnamese sausage) on a leaf, wrap it tightly, and eat it in one bite.

With an appliance

• Charcoal grill 45 min

  Replace step 2: grill the pork belly on a charcoal grill for 4 minutes on each side so that the fat drips onto the charcoal, creating a smoky flavor. This is the original way to eat ssambap.