Hangjeongsal Gui

Pat the Hangjeongsal dry with paper towels. Using a sharp knife, score the surface of the Hangjeongsal in a crisscross pattern, about 0.5 cm deep, without cutting all the way through. This helps it cook evenly and absorb seasoning.

In a bowl, gently toss the scored Hangjeongsal with 10 grams of sesame oil, 3 grams of fine sea salt, and black pepper. Let it marinate at room temperature for 15 minutes while preparing other items.

Wash the green leaf lettuce and perilla leaves thoroughly under cold running water. Drain them well and arrange them on a serving platter.