This dish is perfect for a Korean BBQ dinner party – just set everything up at the dining table and ask everyone to cook the meat on the grill themselves.






Skill level

Average: 5 (1 vote)


  • 2 heads cos (romaine) lettuce, leaves washed and drained
  • 100 g (3½ oz) packet perilla leaves (about 12–14)
  • 6 garlic cloves, thinly sliced
  • 2 green chillies, thinly sliced
  • 1.5 kg (3 lb 5 oz) skinless pork belly cut into 3-mm (⅛-in) slices
  • spicy dipping sauce (Ssamjang) (recipe here), to serve
  • sesame oil, for greasing

Salt and pepper dipping sauce, to serve

  • 1 tbsp sesame oil
  • ½ tsp salt
  • ½ tsp freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the salt and pepper dipping sauce, pour the sesame oil into a small dipping saucer. Add the salt and pepper and stir to mix well. Set aside.
  2. Set up a Korean barbecue grill plate (see Note) on a portable gas stove in the centre of the dining table.
  3. Arrange all the fresh ingredients, pork belly and sauces in separate plates and place them next to the grill.
  4. Heat the grill plate until it is smoking hot, then brush the hot plate with some sesame oil. Grill the pork belly on the hot plate for 2 minutes on each side, until cooked and slightly browned.
  5. Wrap one or two pieces of pork belly in lettuce and perilla leaves, then top with sliced garlic and chilli and your choice of sauces.



If you do not have a Korean barbecue grill plate, just grill the pork belly on the barbecue or in a chargrill pan, then serve as above.


Recipe and images from Little Korea: Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99