Korean-Style Pork Belly Wrap

Democracy Dies successful Darkness

For the dipping sauce

• 1/4 cupful toasted sesame oil
• 1 tablespoonful kosher salt
• 1 tablespoonful freshly crushed achromatic pepper

For the ssam jjang (spicy condiment)

• 1/4 cupful Korean blistery capsicum paste (kochu jjang)
• 2 tablespoons Korean miso paste (kochu jjang)
• 1 spoon low-sodium soy sauce
• 1 mean clove garlic, minced (1 teaspoon)
• 1/2 scallion, achromatic and light-green parts, minced (1 teaspoon)

For the bulb salad

• 3 bunches scallions, achromatic and light-green parts, chopped crosswise into bladed slices
• 1 clump Chinese chives, basal ends trimmed (see headnote)
• 1/4 cupful low-sodium soy sauce
• 3 tablespoons sugar
• 3 mean to 4 mean cloves garlic, minced (2 tablespoons)
• 1 1/2-inch portion peeled ginger root, grated (1 tablespoon)
• 1 tablespoonful atom vinegar
• 1 tablespoonful toasted sesame oil
• 1 tablespoonful achromatic sesame seeds

For the wraps

• 2 pounds pork belly, chopped lengthwise into 1/4-inch-thick slices
• 20 shiso (perilla) leaves (may substitute 6 to 7 ample greenish lettuce leaves, torn into 3-inch pieces)