Steps

1. Tear the Sunny Lettuce (1 bunch) into halves and place in a salad spinner.
   🕒 01:55
2. Wash the torn Sunny Lettuce.
   🕒 03:06
3. Thoroughly drain the water from the Sunny Lettuce using the salad spinner. (Secret Tip!) Thoroughly draining the water prevents the lettuce from becoming watery when used to wrap the meat.
   🕒 03:10
4. Arrange the drained Sunny Lettuce on a plate and lightly cover with plastic wrap to prevent drying.
   🕒 03:38
5. In a small bowl, combine Gochujang (1 tbsp), Miso Paste (1 tbsp), Mirin (1 tsp), Sugar (1 tsp), and Sesame Oil (1/2 tbsp). Mix well.
   🕒 04:23
6. Cut the white part of the Scallions (50g) in half lengthwise.
   🕒 05:49
7. Place the cut side down and thinly slice the Scallions diagonally. (Secret Tip!) Slicing thinly is important to retain their texture.
   🕒 06:12
8. Prepare Napa Cabbage Kimchi (100g).
   🕒 05:44
9. Cut the Pork Belly Block (350-400g) into 4-5 thick slices.
   🕒 07:39
10. Pierce the cut surfaces of the Pork Belly thoroughly with a fork to break down the muscle fibers. (Secret Tip!) This one step will make the meat incredibly tender.
    🕒 08:26
11. Season both sides of the forked Pork Belly with 2 pinches of Salt per side (4 pinches total). (Secret Tip!) A slightly stronger saltiness enhances the flavor of the meat in grilled dishes.
    🕒 09:55
12. Arrange the seasoned Pork Belly slices in a frying pan without adding oil.
    🕒 10:50
13. Start cooking the Pork Belly over medium-low heat. Once one side is nicely browned, flip it over. (Secret Tip!) Gently press the meat with tongs to prevent it from curling and ensure even browning.
    🕒 11:50
14. Check if the browned Pork Belly is cooked through to the center.
    🕒 12:58
15. Cut the cooked Pork Belly into bite-sized pieces.
    🕒 13:22
16. Transfer the cut Pork Belly to a serving plate.
    🕒 13:31
17. Discard most of the oil left in the frying pan after cooking the pork, leaving a small amount.
    🕒 14:13
18. Over medium-low heat, lightly stir-fry the Napa Cabbage Kimchi (100g) in the frying pan to evaporate excess moisture.
    🕒 14:24
19. Turn off the heat and add the sliced Scallions to the stir-fried Kimchi. Toss briefly. (Secret Tip!) Avoid overcooking the scallions to maintain their crisp texture.
    🕒 14:59
20. Transfer the finished Scallion Kimchi to a separate small dish.
    🕒 15:24
21. Arrange the grilled Pork Belly on top of the Sunny Lettuce on the serving plate.
    🕒 15:53
22. Spread the prepared Ssamjang over the Pork Belly.
    🕒 15:56
23. Generously top the Ssamjang-covered Pork Belly with Scallion Kimchi, then wrap everything with a Sunny Lettuce leaf and enjoy.
    🕒 16:02