Ssäm means "wrapped"; a ssäm dish could be anything from this well-known version made with pork (though in Korea it's more often steamed) to one made with beef. Lettuce, cabbage and even seaweed are common wrappings; ssämjang chilli paste and kimchi as condiments are constants.
- 1 kg piece pork belly, skin scored
- 2 tsp peanut oil
- 2 red butter lettuces or red baby cos, leaves separated
- 2 tbsp doenjang (see note)
- 2 tbsp gochujang (see note)
- 40 gm onion (about 1/3 small), finely grated
- 1 tbsp rice wine
- 1½ tbsp honey
- 1 garlic clove, finely chopped
- 5 gm ginger (about 1cm piece), finely grated
- 1 small red chilli (optional), finely chopped
- 1 spring onion, thinly sliced
- 1Preheat oven to 240C. Season pork generously with sea salt and place in a roasting pan. Rub with oil, roast until skin starts to crackle (20-30 minutes), reduce oven to 150C and roast, basting occasionally with pan juices, until cooked through (1-1½ hours). Stand for 10 minutes to rest, then thinly slice and arrange on a platter. Keep warm.
- 2Meanwhile, for ssämjang, combine ingredients and ½ tsp freshly ground pepper in a bowl and serve with pork and lettuce leaves for wrapping.
Note Doenjang (fermented soybean paste) and gochujang (fermented Korean chilli paste) are available from Asian grocers.
Drink Suggestion: American-style pale ale. Drink suggestion by Max Allen