2 to 4ouncesmushroom caps - white, crimini, or king mushrooms - optional
4chili peppers - optional
2heads of red or green lettuce
16perilla leaves, kkaennip (깻잎) - optional
Sesame oil sauce (per person):
black pepper to taste
Ssamjang (for wraps) - serves 4
2tablespoonsdoenjang 된장 (Korean soybean paste)
1tablespoongochujang 고추장 (Korean red chili pepper paste)
1tablespoonrice wine or mirin - optionalIf the sauce is too thick, use a tablespoon of water to thin it.
Prepare the vegetables. Mix the sauce ingredients for each sauce.
Heat the grill (or a flat pan or grill pan). Cut the pork belly strips in shorter bite size pieces. You can also grill first and cut into bite sized pieces with kitchen scissors.
Add the meat to the grill along with the garlic, chili peppers, and any other vegetables you are using. Grill over moderate heat until cooked through, flipping once. It's best to serve right off the grill or pan as you cook.