Korean BBQ Salad with Ssamjang Vinaigrette

Ingredients

• 1 head of romaine lettuce, chopped and crisped in the fridge
• 2 cucumbers, peeled and sliced
• 2 carrots, peeled and sliced
• The green part of 3 scallions, sliced
• 5-6 perilla leaves, sliced into ribbons
• 6-8 slices of pork belly, between 1/2 and 3/4 lb of meat
• Cooked rice
• Sesame oil
• 2 TBSP rice vinegar
• 1 clove garlic
• 1 TBSP doenjang (Korean soybean paste)
• 1/2 TBSP gochujang (Korean red pepper paste)
• 1 tsp honey
• 1 tsp dijon mustard
• Several small glugs of olive oil, 1/4 cup
• Salt and pepper