First, I put a frying pan on a gas burner and started to grill red pepper paste-seasoned pork belly. The charcoal-grilled meat that I eat outdoors is the best, but there is only one charcoal left, so I thought I should grill it on a gas fire and put it on a charcoal to make it smell like fire.

As it is a one- or two-person kopel, the frying pan is very small. A long line of pork belly fills the frying pan.

Grilled pork belly is carried over charcoal. Now, you can cook the insides gently over charcoal fire and add a fire scent.

I was not hungry, so I bought only two rows. The pan is filled with a small brazier after grilling one row at a time, cutting it in half, and placing it on a small brazier.

Today's ssam vegetable is "Ssukgat". The reason why I prepared crown daisy, not lettuce or perilla leaves, is that I got some slightly withered crown daisy from the mart at a very low price. Mugwort mustard leaves are often added little by little when eating udon, but it is my first time to experience it as a wrap. I wonder how it tastes.

If you're curious, try it right away. Put a piece of radish on top of the crown daisy that has been washed and trimmed well and a piece of red pepper paste pork belly with a good charcoal smell. Wrap it up and go straight to your mouth! The taste of spicy and sweet red pepper paste seasoned pork belly, which is filled with the scent of fire, was added to the crunchy texture of ssammu and the scent of crown daisy stimulated the nose, so the taste was art. Next time I eat meat, I will definitely buy crown daisies.

Prepare the next dish right away while eating meat. The next dish is scallops! Originally, scallops were also to be grilled over charcoal, but since there was no charcoal fire, we decided to steam them. Scallops bought at the mart were prepared by immersing them in salt water for a while to relieve the sea and washing them in running water.

Put scallops in the kopel one by one, and pour about half a cup of water on the floor, and you're ready to make steamed scallops. Then, put the lid on and boil.

Even though I poured a little water, the lid is about to float and overflow. At that time, reduce the heat to low and boil for about five more minutes to complete the delicious steamed gabiri clams.

The clams ripen quickly, so they are already opening their mouths like this.

The scallop shells are also colorful. In the past, I remembered a shell that had a very pretty color at the Shell Museum near Ulsan.

I chose a woman's style and brought it. It was a bite of scallops without having to cut the flesh of the scallops were not big and small. It was different from the big scallops from the clam restaurant.

There are three types of marinade. LOL I tried to make soy sauce with red pepper paste and wasabi, but there was no wasabi, so I made sesame oil soy sauce, and one is a mixture of ssamjang and sesame oil. You can choose and dip it according to your preference.

It's better if you dip it in soy sauce and eat it with a lot of red pepper paste. If you put it in your mouth, the flesh melts gently and crumbles.

Since both meat and shellfish are completed, make a delicacy. It's cheese fondue. Add a little paprika and onion to the kopel and sprinkle with mozzarella cheese.

When heated like that, the cheese begins to melt away.

Onions, paprika and mozzarella cheese. It's a good match. The vegetables are crunchy and make the texture good.

I ate red pepper paste pork belly and scallops dipped in cheese. Seasoned pork belly with red pepper paste rolled in savory and chewy cheese. Just imagining it makes my mouth water. LOL