Pork Belly Millet Rolls (Samgyeop Seon)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Rest the pork belly with salt, pepper, ginger juice, and sake for about 30 minutes.
2. Soak the millet and rice in water for about 30 minutes and cook the rice. When the rice is done, open the lid, mix evenly with a spatula, and let the steam out.
3. Cut the green onion into long thin strips and soak in water so the strips curl.
4. Mix the sugar, vinegar, lemon, salt, chili flakes, and plum syrup evenly to make the sauce.
5. Remove the seeds from the bell pepper and cut the onion, carrot, and bell pepper into strips of the same length as the onion. Lightly blanch the king oyster and shiitake mushrooms and cut into strips, and cut the perilla leaves into strips too.
6. Remove the seeds from the bell pepper and cut the onion, carrot, and bell pepper into strips of the same length as the onion. Lightly blanch the king oyster and shiitake mushrooms and cut into strips, and cut the perilla leaves into strips too.