Samgyeopsal ssam

Pasos

1. Rinse the rice until the water is almost clear, then start cooking it with cold water; keep covered until the grains are tender and slightly sticky.
2. Separate the lettuce or Little Gem leaves, wash them, and dry them thoroughly; they should remain fresh, firm, and pliable enough to fold without snapping.
3. Thinly slice the garlic and arrange the garlic, kimchi, and ssamjang in small bowls so everything is ready before cooking the pork.
4. Heat a large skillet, griddle, or grill over medium-high heat until a slice of pork sizzles assertively upon contact.
5. Place the pork belly in the pan without crowding, and grill, flipping regularly, until the fat renders, the surface browns, and the edges turn crispy.
6. Drain any excess fat as needed during cooking, then continue until the meat is deeply browned but still juicy in the center.
7. Cut the hot pork into easy-to-wrap, bite-sized pieces; the meat should remain glistening, and the edges should crackle slightly under the knife.
8. Serve immediately with the hot rice, cold lettuce leaves, garlic, kimchi, and ssamjang; build each ssam inside a leaf and eat right away to capture the contrast of hot, fresh, rich, and spicy flavors.