Samgyeopsal

Method

Prepare a simple dipping sauce by mixing soy sauce, mirin, rice vinegar and gochujang in a small bowl. Heat a large griddle or cast iron plate over medium-high heat until very hot, then lightly brush with sesame oil. Arrange pork belly slices on the griddle without overlapping, cooking for approximately 3-4 minutes on the first side until the edges begin to crisp, then flip and cook for a further 2-3 minutes until cooked through. Season with salt and pepper as the meat cooks. Push the cooked meat to the side, add butter and garlic slices to the griddle, cooking briefly until fragrant. Serve immediately with perilla leaves, spring onions, kimchi and the dipping sauce on the side, allowing guests to wrap the meat in leaves and add their chosen accompaniments.