The Korean wrap ritual: grilled meat, rice, and ssamjang bundled in perilla's minty-anise leaves — one perfect bite, built by hand, repeated forever.
400 g
🥓 Pork Belly ›
thin-sliced
16
🌿 Perilla Leaves ›
plus lettuce for doubling
4 cloves
🧄 Garlic ›
raw, thin-sliced — for the brave
Mise en place
Before you start
Prep checklist
Perilla Leaves — plus lettuce for doubling
Garlic — raw, thin-sliced — for the brave
Sear the pork belly slices in a dry hot pan until crisp-edged, 2 minutes a side; snip into bite lengths.
Build the platter: leaf stacks, warm rice, ssamjang, chili, raw garlic.
The method IS the recipe: leaf in palm, rice, meat, dab of ssamjang, fold, and eat in ONE bite — Korean table law. Perilla's wild herbal note is what lettuce dreams of.
💡
One bite. Two is legal but noticed.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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