Grilled Pork Belly Lettuce Wraps — Samgyeopsal Ssam Platter
Korean grilled pork belly platter with charred slices wrapped in lettuce and perilla leaves with rice, ssamjang, garlic, and kimchi for hand-rolled bites at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Slice pork belly 5mm thick, skin removed. Slice garlic and chillies thinly. Slice scallions. Chop kimchi. Mix ssamjang with sesame oil and scallions until smooth. Arrange lettuce, perilla, garlic, chilli, ssamjang mixture, kimchi, and rice bowls on a wide platter or two platters.
Boil
Combine rinsed rice with 1 cup water in a saucepan. Bring to a boil over high heat, cover, reduce to lowest heat, cook 12 minutes. Remove from heat, rest covered 5 minutes until tender.
Grill
Heat a large heavy grill pan over high heat until smoking. Working in two batches, lay pork belly slices flat in a single layer, season with salt and pepper. Grill 3 minutes per side until deeply charred and fat renders. Rest on a board 2 minutes between batches.
Finish
Cut grilled pork into bite-size pieces using kitchen shears. Scatter sesame seeds over the platters. Arrange warm rice bowls and pork pieces on the platters alongside other components.
Plate
At the table, layer lettuce and perilla leaf, add rice, pork piece, ssamjang, garlic, chilli, and kimchi. Fold into a parcel and serve immediately.
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