In this traditional Korean dish, pork belly is poached with soybean paste and plenty of aromatics for flavor, then sliced and served with all kinds of accompaniments at the table. Try to get a little bit of each filling in a leaf of lettuce or perilla before wrapping: a chunk of meat with a dab of ssamjang and a smidge of salted shrimp, a piece of kimchi, a sliver of garlic, and a slice of chile. The kimchi can be swapped out for musaengchae, a spicy radish salad you can find at Korean markets.
This recipe comes from chef Michael Kim of Maum in Palo Alto, CA.
- 1 cup sake
- ½ cup mirin
- 12 medium garlic cloves
- 3 large shallots (8 oz.), peeled and thinly sliced (1¾ cups)
- 1 piece fresh ginger (1 oz.), peeled and thinly sliced (¼ cup)
- ¾ cup doenjang (Korean fermented soybean paste)
- 1 Tbsp. kosher salt
- 4 lb. center-cut pork belly, skin removed, cut crosswise against the grain into 4-inch strips
- Green- or red-leaf lettuce, perilla leaves, thinly sliced garlic and fresh Korean green chiles, saewoo jut (Korean salted shrimp), for serving
- Store-bought or homemade ssamjang (Korean barbecue paste), for serving
- Store-bought or homemade kimchi, for serving
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