1: Make the sesame salt: Place the 3 tablespoons of salt, 3 tablespoons of sesame seeds, and the white pepper in a bowl and stir to mix. Divide the sesame salt among 4 tiny bowls.
2: Make the Asian pear dipping sauce: Place the pear, chopped garlic, ginger, scallion white, sugar, and salt in a food processor and puree to a smooth paste. Work in the sesame oil, rice vinegar, chile paste, if using, and hot pepper powder. Add the sesame seeds and the scallion greens and pulse the processor once or twice just to mix. Divide the sauce among 4 bowls for dipping. The dipping sauce can be made several hours ahead.
3: Set up the grill for direct grilling and preheat it to high. In Korea, they use a fine mesh wire grate to keep the small pieces of pork from falling through the bars of the grate. An American wire grilling grid or fish grate will do the same and so will a grill basket. But you can use a regular grill grate if you’re careful.
4: When ready to cook, brush and oil the grill grate. Arrange the skewered garlic, onion slices, and hot peppers on the hot grate and grill until the vegetables are browned, 2 to 4 minutes per side. Transfer the grilled garlic, onion, and peppers to a platter. Arrange the pork slices on the grate or grilling grid and grill until sizzling and browned, 2 to 4 minutes per side. Transfer the grilled pork to the platter with the garlic, onion, and peppers.
: Set the table with the barbecue accompaniments of your choice, being sure to include lettuce leaves and chile paste. Using kitchen shears, cut the pork, garlic, onion, and hot peppers into bitesize pieces. To eat the sam gyeop sal, dip a piece of pork in the sesame salt. Next, dip it in the Asian pear dipping sauce. Spread a little chile paste on a lettuce leaf. Place pieces of the seasoned pork and some grilled garlic, onion, hot pepper, rice, and any other condiments, if using, on the lettuce leaf. Roll it up and pop it into your mouth.
