Korean·non-vegetarian·medium

Kimchi and Pork Belly Ssam (Lettuce Wraps)

Name: Kimchi and Pork Belly Ssam (Lettuce Wraps)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 500g pork belly; 500ml water; 80ml soy sauce; 2 tbsp mirin; 2 tbsp brown sugar; 4 garlic cloves, crushed; 15g fresh ginger, sliced; 1 tsp whole black peppercorns; 3 green onions, chopped; 200g kimchi, roughly chopped; 4 tbsp ssamjang (Korean dipping sauce); 12 large lettuce leaves (red leaf or romaine); 12 perilla leaves (or additional lettuce); 2 cups steamed short-grain rice; 1 tbsp toasted sesame oil

Imagine tender, slow-braised pork belly, its fat melting into a savory-sweet soy glaze, nestled in a crisp lettuce leaf alongside a punchy spoonful of tangy, fermented kimchi. This is ssam, a treasured Korean way of eating that turns every meal into a hands-on, celebratory affair. You get to build each bite yourself—wrapping the rich meat with garlicky ssamjang (a spicy dipping paste), perhaps a sliver of fresh chili, and a dab of sesame oil. The contrast between the warm pork, cool lettuce, and fiery kimchi is absolutely addictive. It's messy, interactive, and utterly satisfying, a dish meant for laughter and shared plates around a busy table. Whether you're a seasoned Korean cook or trying this for the first time, you'll find pure joy in the assembly.

90 min(prep 30 + cook 60)

4 servings

520 kcal

Ingredients

pork belly500g
water500ml
soy sauce80ml
mirin2 tbsp
brown sugar2 tbsp
garlic cloves, crushed4
fresh ginger, sliced15g
whole black peppercorns1 tsp
green onions, chopped3
kimchi, roughly chopped200g
ssamjang (Korean dipping sauce)4 tbsp
lettuce leaves (red leaf or romaine)12 large
perilla leaves (or additional lettuce)12
steamed short-grain rice2 cups
toasted sesame oil1 tbsp

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Place the pork belly in a medium pot and cover with the 500ml of water. Add soy sauce, mirin, brown sugar, garlic, ginger, and peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the meat is very tender but still holds its shape.
2
Remove the pork from the braising liquid and let it rest for 5 minutes. Slice the belly into bite-sized strips, about 1 cm thick. Reserve the braising liquid—you can drizzle a little over the rice later.
3
In a small bowl, mix the ssamjang with a tiny splash of rice vinegar if you like (optional). Arrange the lettuce and perilla leaves on a large platter.
4
To serve, place the sliced pork, chopped kimchi, ssamjang, steamed rice, and toasted sesame oil on the table. Provide each diner with a small bowl of warm rice.
5
Instruct everyone to take a lettuce leaf, add a perilla leaf if using, then a spoonful of rice, a slice of pork, a dab of ssamjang, and a piece of kimchi. Drizzle a drop of sesame oil over the top, fold the leaf into a tight bundle, and enjoy in one delicious bite.

#korean #pork #bbq #wrap #spicy

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