Tender slices of pork come with napa cabbage leaves, jutgal (kimchi filling) and pickled radishes. It’s like a deconstructed kimchi dish with pork. (Cecilia Hae-Jin Lee / For The Times)
Wrap your pork with a bit of seasoned jutgal (the Korean name for the kimchi filling), all wrapped up in a napa cabbage leaf. (Cecilia Hae-Jin Lee / For The Times)
The array of banchan (side dishes) and sanchu (curly leaf lettuce) and steamed cabbage to wrap up all that pork. (Cecilia Hae-Jin Lee / For The Times)
If you’re not a pig lover, you can also get the dak (chicken) galbi served steaming hot on a metal plate. (Cecilia Hae-Jin Lee / For The Times)
