Pick fresh pork. I think it's the most important step. I like meat that has a pink color and has a 1:1 ratio of meat and fat. I also recommend pork belly with skin.

Seasoning. Of course, you can dip pork belly in ssamjang or in oil sauce, but if you season it, it will catch the smell and it's delicious as it is. Sprinkle with prepared pepper, flower salt and basil powder evenly.

homemade ssamjang. Commercial ssamjang is good, but I like traditional ssamjang much better. Put 2T of soybean paste, 1t of red pepper paste, 1t of red pepper powder, 1t of sesame oil, 1t of minced garlic, 1/2t of plum syrup, and 1t of sesame seeds in a small bowl and mix well Homemade ssamjang is done.

With vegetables! Pork belly is delicious just by eating meat, but the taste of wrapping fragrant perilla leaves, crunchy lettuce, and wraps is also very attractive!

Preheating and flipping. You need to start baking in a preheated pan so that the juice doesn't get out excessively. The point at which the top changes color is appropriate for the flip. Grill it for 3 to 4 minutes for each side.

Grill the meat and stir-fry the ripe kimchi in the remaining oil in the pan. It's a delicacy if you wrap fried kimchi and meat.