One 9×9 tray

Coleman® 16 Quart Excursion Cooler


  • 22 Cans / 16 Quart capacity
  • Insulated body with up to 1 day ice retention at a 32°C environment
  • Hinged lid for one-handed carrying and non-slip ergonomic comfort


1/2 kilo Pork Belly, or Sukiyaki as an alternative

3/4 cups Korean BBQ Sauce Marinade

½ block quickmelt cheese, sliced

1 tablespoon roasted sesame oil

½ teaspoon apple cider vinegar

1 cup lumpiang toge vegetable mix

6 cups water (480 mL)

¼ cup gochujang

1 teaspoon soy sauce

1 teaspoon sugar

3 cups sushi rice (200 g)

(for eating)

1 bowl (or more) Perilla Leaves, or Lettuce as an alternative

3 tablespoon Soybean Paste, optional

3 tablespoon Sesame Oil, optional


  1. Marinate the pork belly in the Korean BBQ sauce overnight.
  2. In a small pot, put water and rinsed rice. Cover the pot and reduce the heat to simmer. Cook for 20 mins until the water is absorbed and the rice is tender.
  3. In a bowl, mix gochujang, soy sauce and sugar, and add rice. Combine well.
  4. In another bowl, toss the togue mix with the sesame oil and apple cider vinegar. 
  5. Pack marinated pork belly, gochujang rice, dressed vegetables, sliced cheese, lettuce or perilla leaves, and condiments in separate containers.
  6. Deliver using Coleman® Insulation Excursion cooler for better cold retention performance that will keep your ingredients fresh.

DIY Instructions 

  1. Preheat the oven to 200C.
  2. In the baking pan, evenly spread the gochujang rice. Top with the sliced cheese, then vegetable mix, then marinated pork belly slices.
  3. Bake in the oven for 15-20 mins or until pork belly is cooked and cheese is melted.
  4. Eat by wrapping the lettuce or perilla leaves and adding your choice of condiment with every bite.
  5. Share with the entire family and enjoy!