Korean Pork BBQ Samgyeopsal

Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat

Tip: Don't let the water fully boil as this will make the rice stick to the pot!

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

While the rice is cooking, combine the miso paste, gochujang paste, toasted sesame oil and 1 tbsp [2 tbsp] cold water in a bowl and give everything a good mix up – this is your samjang

Peel and finely slice the garlic lengthways

Trim, then finely slice the spring onion[s]

Chop off the little gem lettuce root[s] and separate the outer leaves and wash them thoroughly

Slice the pork belly into thin strips

Heat a dry, large, wide-based pan (preferably non-stick) over a medium heat

Add the pork belly strips to the pan with a pinch of salt and cook for 8 min on each side or until golden and crispy

Once done, transfer the crispy pork belly strips to kitchen paper and remove the pan from the heat

Add the sliced garlic to the pan and cook for 2-3 min or until golden

Tip: The pan should be hot enough to cook the garlic in already!

Slice the pork belly strips into small bite-sized pieces