Ingredients
- 300 grams Salted pork belly
- 1 tbsp Sesame oil
- 1 dash Black pepper
- 10 leaves Sangchu Korean Lettuce
- 10 leaves Egoma leaves (similar to shiso leaves)
- 1 Kimchi
- 1 Garlic
- 1 Green onion namul
- 1 Gochujang
Instructions
- Mix the salted pork bellywith sesame oil.
- This time, I used 2 pieces.
- Season both sides with black pepper.
- Put the meat on a and cook both sides until crispy.
- Cook it well on high heat.
- It should look like this, with both sides nice and crispy!
- Once it's thoroughly cooked, cut with kitchen scissors or a knife.
- Put the meat on top of the sangchu and egoma, then top with kimchi, green onion namul, and raw garlic.
- Also add gochujang if you would like.
- You can use red-leaf lettuce or regular lettuce instead of the sangchu if you want.
- The egoma can also be replaced with shiso leaves.
- It's so delicious.
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