Ingredients (2-3 servings)
| Thickly sliced pork belly | 500g |
| Zucchini (green and yellow) | a small amount of each |
| Bell peppers (red and yellow) | a small amount of each |
| Salt and freshly ground black pepper | a small amount of each |
| Leafy greens (egoma, sunny lettuce, etc.) | as needed |
| Dipping sauce (samjang, gochujang, etc.) | as needed |
| Kimchi | as desired |
| Lime | as desired |
Preparation
- Season the thickly sliced pork belly with a small amount of salt and freshly ground black pepper.
- Slice the zucchini into 3cm-wide rounds and cut them in half.
- Cut the bell peppers into quarters.
Method
- Set the grill plate and set it to a [MID]. Arrange the pork belly, zucchini, and bell peppers on the grill and cook.
- When the surface of the pork belly starts to release juices, flip all the ingredients and cook for a little longer.
- Grab the pork belly with tongs and cut it into bite-sized pieces using kitchen scissors.
- Place the cut pork belly, kimchi, dipping sauce, and other desired toppings on the leafy greens. Wrap and enjoy.
Point
Note: The dipping sauce can include samjang (a spicy paste) and gochujang (red pepper paste), among other options.
Written by
BRUNO Official