Traditional samgyeopsal gui with grilled kimchi

Pasos

1. Thoroughly wash the Batavia lettuce and perilla leaves, then spin them gently dry to remove all moisture. Arrange them on a serving platter alongside the ssamjang.
2. In small individual ramekins, prepare the dipping oil by mixing the toasted sesame oil with fleur de sel and ground black pepper until partially dissolved.
3. Peel the garlic cloves and slice them thickly. Peel the sweet yellow onion and cut it into even rounds, keeping the rings intact.
4. Heat a cast-iron grill pan or Korean grill over high heat. Once the surface is very hot and lightly smoking, lay the pork belly strips flat in the pan without overlapping.
5. Let the pork sear undisturbed for 3 to 4 minutes, until the underside turns deeply golden and crisp while rendering its fat.
6. Flip the pork belly strips to sear the second side. Immediately add the napa cabbage kimchi, onion rounds, and garlic slices to the bottom of the pan or around the meat, directly in the rendered fat.
7. Cook for 3 to 5 minutes more, turning the kimchi, garlic, and onion frequently so they soften and brown gently without burning, until the kimchi becomes translucent and lightly caramelized.
8. Using kitchen shears, cut each crisp strip of pork belly directly in the pan into bite-sized pieces.
9. Sprinkle toasted white sesame seeds over the kimchi and pork. Serve immediately while piping hot: hold a lettuce leaf topped with a perilla leaf in your hand, add a piece of pork dipped in the seasoned sesame oil, top with grilled kimchi, a garlic slice, a piece of onion, and a dab of ssamjang, then wrap it into a parcel and enjoy in one bite.