In a bowl, combine soy sauce, gochujang, gochugaru, sesame oil, minced garlic, grated ginger, brown sugar, mirin, grated onion, grated Asian pear (if using), and black pepper. Mix well until sugar is dissolved.
Add the thinly sliced pork belly or beef short ribs to the marinade. Ensure all meat is well coated. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours for better flavor.
In a small bowl, combine gochujang (for Ssamjang), doenjang, minced garlic (for Ssamjang), sesame oil (for Ssamjang), honey or sugar (for Ssamjang), toasted sesame seeds, and chopped spring onion. Mix well and set aside.
Wash and separate the lettuce leaves. Arrange lettuce, kimchi, sliced garlic, and sliced green chilies (if using) on a platter.
Heat a grill pan or outdoor grill over medium-high heat. Once hot, grill the marinated pork belly or beef short ribs for 2-3 minutes per side, or until cooked through and slightly charred. Avoid overcrowding the grill. Cook in batches if necessary.
Serve the grilled meat immediately with the prepared lettuce wraps, Ssamjang, kimchi, sliced garlic, sliced green chilies, and steamed rice. To eat, place a piece of grilled meat on a lettuce leaf, add a dollop of Ssamjang, kimchi, and a slice of garlic (and chili), then wrap it up and enjoy!
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