Spicy Pork Belly Samgyeopsal with Ssamjang Dip

Ingredients

• 700 g pork belly slices
• 3 tbsp gochujang paste
• 2 tbsp doenjang (Korean fermented soybean paste)
• 1 tbsp sesame oil
• 4 clove garlic cloves
• 2 little gem lettuces
• 320 g jasmine rice
• 3 spring onions

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Mix together gochujang, doenjang, sesame oil and two crushed garlic cloves to make the ssamjang dipping sauce.

3. 3

   Heat a griddle pan over a high heat. Cook the pork belly slices for 4–5 minutes each side until crispy and cooked through.

4. 4

   Slice the remaining garlic thinly and fry briefly in the griddle pan until golden.

5. 5

   Separate the little gem lettuce leaves into cups. Serve the pork, rice, sliced spring onions and ssamjang at the table for everyone to assemble their own wraps.