- 1 ¼ pounds pork, ideally a combination of pork belly and pork neck, sliced (see Note)
- ¼ cup peeled and chopped Asian pear (or use a Western pear or an apple if unavailable)
- ¼ cup kimchi
- 5 cloves garlic, finely chopped
- 2 tsp finely chopped peeled ginger
- 2 scallions, chopped
- 5 tbsp Korean chili paste (kochujang) (see Note), plus extra to serve
- ½ tbsp Korean chili powder (kochugaru) (see Note)
- 2 tbsp sugar
- 2 tbsp sake (see Note)
- 1 tbsp mirin (Sweetened Japanese Sake) (see Note)
- 2 tbsp sesame oil (Kadoya brand strongly preferred)
- 1 ½ tsp ground black pepper
- lettuce leaves, to serve
- steamed rice, to serve
- kimchi, to serve
- White sesame seeds, to garnish
- Thinly sliced scallions, to garnish
- Combine all the marinade ingredients in a food processor and blend into a smooth paste. Add most of the marinade to the pork, (reserving some for eating with the cooked pork) turn the meat to coat and leave to marinate in the fridge for 3 hours or preferably overnight.
- Place an oiled char-grill pan or frying pan over medium-high heat. Cook the pork, in batches, for 2–3 minutes, turning a few times, until cooked and slightly charred around the edges. Wipe out the pan after each batch, adding more oil when necessary.
- To serve, garnish the cooked pork with sesame seeds and scallion, place a lettuce leaf in the palm of your hand, top with warm rice, kimchi, a piece of pork and reserved Ssamjang (쌈장) chili paste and roll to enclose.
- • Pork belly and pork neck are available sliced and in packets from Korean and some Asian grocers.
- • Kochujang and kochugaru are available from Korean food stores.
- • Sake and mirin are available from Japanese food stores, many Western grocery stores and some Asian grocers.