The communal and tactile experience of Korean BBQ. Unmarinated, thick-cut pork belly is grilled at the table, crisped in its own rendered fat, and eaten wrapped in fresh lettuce with pungent aromatics and fermented pastes.
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The Table Setup. Arrange the raw pork, lettuce leaves, ssamjang, sliced garlic, and sesame oil dipping sauce around a tabletop or cast-iron pan.
The . Heat the until hot. Lay the pork belly slices flat. Do not touch them until the bottom is deeply browned and crispy. The fat will render vigorously.
The Flip and Cut. Flip the meat to crisp the other side. Using heavy scissors, cut the long strips into bite-sized pieces directly on the . Place the kimchi on the lower end of the to in the rendering pork fat.
The Ssam (Wrap). To eat, take a fresh lettuce leaf. Dip a piece of the crackling-hot pork into the sesame oil, then place it in the leaf.
The Build. Add a smear of ssamjang, a slice of raw garlic, and some of the , fat-soaked kimchi. Wrap it tightly into a small pouch and eat it in one complete bite.
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