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pork belly

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, while chicken thighs are often less expensive.

ssamjang

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami, while soy sauce is a more accessible option.

Prepare the brine by combining water, salt, sugar, garlic, ginger, and black pepper in a large pot.

Bring the brine to a boil, stirring until the salt and sugar dissolve, then let it cool completely.

Submerge the pork belly in the cooled brine, cover, and refrigerate for at least 12 hours or overnight.

Remove the pork belly from the brine and rinse under cold water to remove excess salt.

Place the pork belly in a large pot and cover with fresh water, adding green onions and rice wine.

Bring the pot to a simmer over medium heat, then reduce to low and cover, cooking for about 2-3 hours until tender.

Once cooked, remove the pork belly and let it rest for 10-15 minutes before slicing thinly against the grain.

Meanwhile, steam the napa cabbage leaves until tender, about 5 minutes.

Prepare the ssamjang by mixing it with sesame oil and additional garlic if desired.

To serve, place a slice of pork belly on a cabbage leaf, add a dollop of ssamjang, and top with kimchi and perilla leaves.

Wrap the cabbage leaf around the filling and enjoy as a hand-held bite.

Cooking Techniques

Spice Level:

Allergens