Samgyeopsal

Ingredients

• 800g pork belly, skin on, sliced 5mm thick against the grain
• 200ml soy sauce
• 100ml mirin
• 50ml rice vinegar
• 3 tbsp sesame seeds, toasted
• 4 cloves garlic, thinly sliced
• 2 tsp Tellicherry black pepper, freshly cracked
• 1 tbsp sesame oil
• 30g scallions, cut into 3cm batons

Method

1. 1
   Combine soy sauce, mirin, rice vinegar, and sesame oil in small bowl; set dipping sauce aside.
2. 2
   Heat charcoal grill or cast-iron griddle to high heat (until wisps of smoke appear).
3. 3
   Arrange pork belly slices directly on grill; cook without moving 3–4 minutes until fat renders and surface chars.
4. 4
   Flip each slice; cook 2 minutes until cooked through, fat fully rendered.
5. 5
   Transfer to serving platter; immediately sprinkle with cracked pepper, toasted sesame seeds, sliced garlic, and scallion batons.
6. 6
   Serve with dipping sauce, steamed rice, and fresh lettuce leaves for wrapping.