The quintessential social dining experience of Korea. Thick-cut strips of high-quality pork belly are grilled unmarinated at the table, allowing the fat to render and crisp the meat. It is a tactile, communal meal centered around the 'ssam'—fresh lettuce wraps containing the hot pork, fermented soybean paste, and sharp aromatics.
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Arrange the raw pork, lettuce, ssamjang, and aromatics on the table around a central .
Heat the until . Lay the pork belly strips flat. Do not season; let the meat speak for itself.
until the bottom is deeply browned and crispy. Flip only once.
Use kitchen scissors to cut the long strips into bite-sized pieces directly on the . Move the aged kimchi to the edge of the to in the rendering pork fat.
Dip a piece of hot pork into the salted sesame oil.
Place the meat in a lettuce leaf, add a smear of ssamjang, a slice of garlic, and a piece of kimchi. Wrap tightly and eat in one bite.
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