🧂 Ingredients

• 1.5 lb sliced ¼-inch thick ribeye or sirloin steak (Soegogi)
• 1.5 lbs, sliced uncured, unsmoked pork belly (Samgyeopsal)
• onions, sliced
• king oyster mushrooms
• zucchini or squash slices
• shishito peppers
• garlic cloves, halved
• green chili (optional for spice)
• Kimchi
• Pickled radish or onions
• Spicy cucumber salad (oi muchim)
• Steamed rice
• Lettuce or perilla leaves for wraps
• Ssamjang (spicy dipping paste)
• Raw garlic slices + green chili peppers

📖 Instructions

🧄 Optional Marinade for Steak
High-quality steak is often best enjoyed simply seasoned — but if you love that rich, savory-sweet flavor, this marinade adds depth without overpowering the meat. Marinate your ribeye or sirloin slices 30 to 60 minutes before grilling for maximum flavor.
4 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sugar or honey
2 cloves garlic, minced
1 tsp grated pear or apple
1 tbsp mirin (or rice wine)
Pinch of black pepper
1 tsp sesame seeds (optional)
This marinade brings balance — salty, sweet, and aromatic — and gives your steak a delicious Korean-style gloss on the grill.

🍯 Dipping Sauces
1. Sesame Oil Salt Dip
2 tbsp sesame oil
Pinch of coarse salt
Pinch of pepper

2. Ssamjang (wrap sauce)
1 tbsp doenjang
½ tbsp gochujang
1 tsp sesame oil
½ tsp minced garlic
1 tsp honey or sugar

3. Soy Vinegar Garlic Dip
2 tbsp soy sauce
1 tbsp rice vinegar
Chopped garlic + green onion
Touch of sesame oil

🔥 Cooking & Eating
Heat up your grill or tabletop hot plate. Add pork belly first — it's fatty and will oil the grill naturally.
Grill steak and vegetables alongside pork belly.
Wrap grilled meat in a lettuce leaf with rice, ssamjang, garlic, kimchi, and a chili slice — fold and eat in one bite!
Dip grilled slices into sesame oil + salt or soy garlic dip between wraps.

💡 Tips:
Don’t overcook pork belly — crisp the edges, but keep it juicy.
Grill garlic and kimchi briefly for a smoky twist.
Use scissors to cut cooked meat into bite-size pieces for easy wrapping.