Dinner · 40 min · korean

Samgyeopsal

Korean flavors, weeknight effort. Pork belly meets butter lettuce in a 40-minute dinner worth keeping in rotation.

Ingredients

• 2 lb Pork belly
• 1 head Butter lettuce
• 12 Perilla leaves
• 1/3 cup Ssamjang
• 6 cloves Garlic
• 2 Green chili
• 1 cup Kimchi
• 2 cups Cooked short-grain rice

Steps

1. Bring the pork belly to room temperature 20 minutes before cooking — cold meat seizes and curls on a hot grill.
2. Heat a grill pan or tabletop grill until very hot, then lay the pork belly slices in a single layer; listen for the immediate, aggressive sizzle.
3. Grill 3-4 minutes per side until the fat renders and the edges turn deeply crisp and golden; snip into bite-size pieces with scissors as it cooks.
4. Grill the kimchi alongside for 2 minutes — heat mellows its sourness into something almost caramelized.
5. To eat: lay a lettuce or perilla leaf in your palm, add rice, a piece of pork, grilled kimchi, a dab of ssamjang, a sliver of raw garlic and chili, wrap it up, and eat the whole parcel in one bite — that is the correct and only way.

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