Korean Ssamjang Wraps

Ingredients

1 container (~16 pieces) pickled radish slices

4 tbsp ssamjang (Korean dipping sauce)

½ lb thinly sliced shabu-shabu style pork belly

2 cups cooked rice

1 cup Napa cabbage kimchi

1 large avocado, thinly sliced

salt and pepper

microgreens, for garnish (optional)

1 lime, sliced (optional)

Directions

To cook the pork belly, heat up a nonstick skillet or grill plate and grill piece by piece. I like using shabu-shabu style pieces as they are thin and easy to wrap up. Use a chopstick to make a single layer of pork belly on the hot surface. Flip once the first side is browned. Lightly season with a little salt and freshly cracked black pepper while it's cooking.

Place each item into separate bowls and make the wraps while you eat them. This way you can adjust the proportions to taste!

As a starting point for each wrap, take a radish paper and put a little less than a tsp of ssamjang and smear evenly. Then add a small scoop of rice, 2 thin avocado slices, 2 pork belly pieces, and some kimchi. Squeeze a little lime juice on top and eat in one big mouthful!

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Korean Ssamjang Wraps