Korean · Dinner
Korean Grilled Pork Lettuce Wraps (Keto)
Grilled pork shoulder marinated in gochujang, soy sauce, sesame oil, garlic and ginger, sliced thin and folded into crisp lettuce cups with scallion, sesame seeds and gochujang-mayo dip. A keto-adapted Korean barbecue classic with minimal carbohydrates and high fat content.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
31.2gProtein
34.6gFat
9.8gCarbs
5.9gSugar
2.1gFiber
1180mgSodium
115mgChol
10.1gSat Fat
620mgPotassium
65mgCalcium
2.6mgIron
0.9mcgVitamin B12
9mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Whisk gochujang, soy sauce, sesame oil, minced garlic, grated ginger and sugar into a smooth marinade.
2
Marinate
Coat pork shoulder slices in marinade, cover and refrigerate 30 minutes until flavours penetrate.
3
Grill
Cook marinated pork on a hot skillet over medium-high heat 3 to 4 minutes per side until edges char and centre is cooked through.
4
Build
Mix mayonnaise, gochujang and rice vinegar until smooth, then arrange lettuce leaves on a plate and top with pork, scallion and sesame seeds.
5
Plate
Serve lettuce wraps immediately with gochujang-mayo dip on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sugar-white
- 1212 leaves lettuce
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp mayonnaise
- 1 tsp1 tsp gochujang
- 1/2 tsp1/2 tsp rice vinegar
