Thin-sliced pork belly marinated in a spicy gochujang sauce, grilled until crispy, and wrapped in lettuce with rice, scallions and kimchi.

Scale

Marinate: Put the pork belly in a gallon zip-top bag. Whisk the marinade ingredients, set aside 1 cup for dipping, and pour the rest into the bag. Massage the marinade into the pork, seal, and refrigerate for at least 1 hour or up to overnight, turning now and then.
Preheat the grill: Set up the grill for direct medium heat. On a gas grill, preheat with all the burners on high for 15 minutes, brush the grate clean, then turn the burners down to medium.
Prep the sides: While the grill heats, separate the lettuce leaves and cook the rice. Shred the scallions: trim the roots and dark green tops, cut the rest into 3 inch lengths, split them lengthwise, and slice lengthwise as thin as you can (or use a scallion cutter).
Grill: Grill the pork over direct medium heat, flipping every 2 minutes, until browned and crispy, about 10 minutes. Very thin pork needs only a flip or two; thicker pork may need four or five. Stay at the grill; there will be flare-ups.
Serve: Serve everything separately so everyone can build their own wraps, with the reserved marinade in small bowls for dipping.

Don't like spicy? Leave out the gochujang and use the rest of the marinade.

Pear juice can be hard to find. Look in the baby food aisle. Apple juice is an acceptable substitute.

Inspired by Joshua Bousel's Grilling Daeji Bulgogi at Serious Eats.