A thick cut of pork belly is boiled in low moisture until tender and moist. Then wrap with a cabbage leaf, a variety of side dishes – spicy radish salad, garlic, salted shrimp , fresh chili, and wrap sauce.
To wilt the cabbage slightly, sprinkle salt over the cabbage and let it soak for 50 minutes
Season pork belly and place it on top of aromatic and savory ingredients. Cook in low moisture for 40 minutes.
Wilt radish slices in corn syrup and salt to remove excess water. Toss them in salad seasoning.
Combine Korean soybean paste, Korean chili paste, garlic, Korean plum extract (optional), and sesame oil. Mix well and chill until ready to serve.
Put pork slices and side dishes on a platter. Serve with salted shrimp, raw garlic slices, and chili slices in small containers near the platter.
Place a piece of pork belly on cabbage leaf or lettuce. Dot with wrap sauce, salted shrimp, raw garlic, green chili. Wrap and serve. You can also use a piece of cabbage kimchi to wrap a pork.