This recipe is a nod to the proliferation and popularity of Korean barbecue in California, as well as the state’s abundance of greens and herbs.
Ingredients
1 bunch Tokyo negi or scallions
1 head red or green leaf lettuce
Salt
Freshly ground black pepper
Toasted sesame oil
Distilled white vinegar
Optional: white sesame seeds, sugar, and / or gochujang
1 tablespoon toasted sesame oil
1 1/2 teaspoons coarse or kosher salt
3/4 teaspoon freshly ground black pepper
1 pound thinly sliced skinless pork belly (1/8 to 1/4-inch thick), or thinly sliced beef brisket
1 bunch perilla (Korean sesame leaf)
1 head red or green leaf lettuce
1 head romaine lettuce
1 bunch mustard greens
1 bunch frilly red mustard greens
1 bunch chicory (or you can sub in endive or escarole)
1 bunch blood or French sorrel
1 bunch fresh chrysanthemum leaves
Instructions
Make the onion salad: Cut the negi into 3 to 4-inch lengths. Thinly slice the sections lengthwise, using only the white stems (greens are optional). Soak the slices in cold water for at least 15 minutes to reduce the onion's spiciness. Meanwhile, cut the red leaf lettuce into bite-size pieces and place in a large bowl.
Drain the negi. Add the negi to the bowl of lettuce. Season with salt, pepper, sesame oil, and a splash of vinegar to taste. A little vinegar goes a long way in this recipe. For a sweet and spicy kick, sprinkle with sesame seeds and add sugar and gochujang to taste.
Make the dipping sauce: Stir all of the ingredients together in a small bowl until the salt is dissolved.
Make the wraps: Cook the sliced meat to desired temperature. It's best grilled, but any method will do.
To assemble a wrap, make a stack of greens with a leaf from each of the 8 greens, starting with the largest leaf on the bottom. Top with a slice of pork belly and a bite-size portion of the onion salad. Roll it up and serve with the sauce for dipping.
