Poitrine de porc grillée (Samgyeopsal-gui)

Pat dry and season

Take the pork belly out of the fridge about 20 minutes before cooking so it cooks evenly. Pat each slice completely dry with paper towel, then season both sides lightly with salt and pepper. Drying the meat well is the real secret to a golden, crisp crust instead of grey, steamed pork.

• 800 g pork belly
• 1/2 tsp salt
• 1/4 tsp black pepper

✅ C'est prêt quand : the pork slices feel dry to the touch and are no longer fridge-cold

Make the ssamjang

In a small bowl, mix the doenjang, gochujang, minced garlic, green onion, sesame oil, sugar and sesame seeds. Stir in the water a little at a time until you get a thick, spoonable paste.

• 2 tbsp doenjang
• 1 tbsp gochujang
• 1 tsp minced garlic
• 1 tbsp green onion
• 1 tsp sesame oil
• 1 tsp sugar or honey
• 1 tsp sesame seeds
• 1 tbsp water

✅ C'est prêt quand : the mixture is smooth, glossy and thick enough to hold its shape on a spoon

Set up the ssam platter

Arrange the lettuce leaves, perilla leaves, kimchi and green chilies on a large platter so everything is ready at the table. In a tiny dish, mix the remaining sesame oil with the coarse salt — this is the dip for the plain, unadorned bites of pork.

• 1 head lettuce
• 10 leaves perilla leaves
• 200 g kimchi
• 2 green chilies
• 3 tbsp sesame oil
• 1/2 tsp coarse salt

✅ C'est prêt quand : all the vegetables are washed, dried and arranged, and the sesame oil dip is ready

Heat Grill, Char Garlic

Heat a cast-iron pan, griddle or outdoor grill over medium-high heat until very hot — a drop of water should sizzle and jump instantly. If using a pan, add the cooking oil. Scatter the garlic slices onto one side of the hot surface; they'll turn golden and slightly sweet while the pork cooks, which is exactly how it's done at Korean barbecue restaurants.

• 10 cloves garlic
• 1 tbsp cooking oil

✅ C'est prêt quand : the surface is very hot and the garlic slices are starting to turn golden at the edges

Grill the pork belly

Lay the pork slices in a single layer, not touching, and leave them undisturbed for 3–4 minutes until a deep golden crust forms underneath. Flip once and cook another 3–4 minutes. Once mostly cooked, snip the larger pieces into bite-size strips right on the grill with kitchen scissors — a classic Korean touch that helps them cook through evenly and makes them easy to pick up.

• 800 g pork belly (from step 1)

✅ C'est prêt quand : the pork is deep golden and crisp at the fatty edges, with no pink left and an internal temperature of at least 71°C (160°F)

Wrap and eat

For each wrap, lay a lettuce leaf (with a perilla leaf on top, if using) flat on your palm. Add a piece of hot pork dipped in the sesame oil-salt or the ssamjang, a slice of charred garlic, a little kimchi and chili. Fold into a small parcel and eat it in one bite, while the pork is still hot off the grill.