INGREDIENTS
600 g
Pork shoulder
100 g
Apple, red
50 g
Brown onion
1
English cucumber
1 tbsp
Garlic
1 tbsp
Ginger
30 g
Green onion
10
Korean perilla, leaves
10
Leaves lettuce
170 g
Onion, medium
3 tbsp
Honey
4 tsp
Korean spicy dipping sauce
3 tbsp
Soy sauce
1
Rice
1/8 tsp
Black pepper, ground
2 tbsp
Gochugaru
3 tbsp
Gochujang
1 tbsp
Sesame seeds, toasted
1
Some cooking oil
1
Kimchi
2 tbsp
Rice wine