Ingredients
Main Ingredients (2-3 servings)
Seasonings
Steps
- Tear the Sunny Lettuce (1 bunch) into halves and place in a salad spinner.
- Wash the torn Sunny Lettuce.
- 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.
- Arrange the drained Sunny Lettuce on a plate and lightly cover with plastic wrap to prevent drying.
- 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.
- Cut the white part of the Scallions (50g) in half lengthwise.
- Place the cut side down and thinly slice the Scallions diagonally. (Secret Tip!) Slicing thinly is important to retain their texture.
- Prepare Napa Cabbage Kimchi (100g).
- Cut the Pork Belly Block (350-400g) into 4-5 thick slices.
- 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.
- 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.
- Arrange the seasoned Pork Belly slices in a frying pan without adding oil.
- 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.
- Check if the browned Pork Belly is cooked through to the center.
- Cut the cooked Pork Belly into bite-sized pieces.
- Transfer the cut Pork Belly to a serving plate.
- Discard most of the oil left in the frying pan after cooking the pork, leaving a small amount.
- Over medium-low heat, lightly stir-fry the Napa Cabbage Kimchi (100g) in the frying pan to evaporate excess moisture.
- 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.
- Transfer the finished Scallion Kimchi to a separate small dish.
- Arrange the grilled Pork Belly on top of the Sunny Lettuce on the serving plate.
- Spread the prepared Ssamjang over the Pork Belly.
- Generously top the Ssamjang-covered Pork Belly with Scallion Kimchi, then wrap everything with a Sunny Lettuce leaf and enjoy.
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20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。





