How to make Samgyeopsal?

Finely chop the garlic, chili peppers, and green onion. In a small mixing bowl, add all Ssamjang ingredients and mix well. Add a small amount of water if needed to maintain a mixable paste. Cover and let stand at room temperature for 1 hour. Spoon Ssamjang into two small serving dishes Prepare the Seasoned Spring Onions with Chives. Rinse Spring Onions and chives in cold water. Trim off the root end. Slice the onions in half from top to bottom. Cut chives into thirds. Place the chives and onion into a mixing bowl and set aside. Mince or press the garlic cloves. Place a small fry pan over high heat and add the sesame seeds. Shake or stir the seeds continuously while cooking to a golden brown. Remove from heat and let cool. Mix all Chive Sauce ingredients in a small mixing bowl. Set aside. Separate lettuce leaves, rinse and drain. Gently pat dry and place on a serving plate. Rinse and drain Perilla Leaves, then place on a small serving plate. Thinly slice the garlic and peppers, and place in separate small dishes. Place the Enoki Mushrooms into a pan very lightly oiled with roasted sesame oil and toast over high heat until lightly browned. Place Mushrooms into a small plate. Cut large cucumbers into thirds or small cucumbers into halves cross-wise. Cut each section in half lengthwise, then quarter the resulting pieces, also lengthwise. Place on a small serving plate. Mix the Spring Onions and Chives with the seasoning sauce and place onto a serving plate. Place all serving plates onto the table. Heat the grill plate to medium-high. Place a single layer of pork belly pieces on the grill plate and cook until lightly browned on each side.

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