Korean BBQ Samgyeopsal

• 300 grams Salted pork belly
• 1 tbsp Sesame oil
• 1 dash Black pepper
• 10 leaves Sangchu Korean Lettuce
• 10 leaves Egoma leaves (similar to shiso leaves)
• 1 Kimchi
• 1 Garlic
• 1 Green onion namul
• 1 Gochujang

1. Mix the salted pork bellywith sesame oil.
2. This time, I used 2 pieces.
3. Season both sides with black pepper.
4. Put the meat on a and cook both sides until crispy.
5. Cook it well on high heat.
6. It should look like this, with both sides nice and crispy!
7. Once it's thoroughly cooked, cut with kitchen scissors or a knife.
8. Put the meat on top of the sangchu and egoma, then top with kimchi, green onion namul, and raw garlic.
9. Also add gochujang if you would like.
10. You can use red-leaf lettuce or regular lettuce instead of the sangchu if you want.
11. The egoma can also be replaced with shiso leaves.
12. It's so delicious.

pork belly, sesame oil, black pepper, korean lettuce, egoma, garlic, green onion, gochujang

Taken from cookpad.com/us/recipes/145137-korean-bbq-samgyeopsal (may not work)