Spicy Pork Lettuce Wraps — Gochujang Pork Bulgogi Lettuce Wraps
Korean spicy gochujang-marinated pork stir-fried with onion and scallion, wrapped in lettuce leaves with rice, ssamjang, and garlic for hand-rolled bites at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Slice pork against the grain into thin pieces. Thinly slice onion and cut scallions into 3cm batons. Grate 4 garlic cloves and ginger finely; thinly slice 2 garlic cloves and chillies. Whisk gochujang, gochugaru, soy sauce, brown sugar, mirin, sesame oil, grated garlic, ginger, and black pepper into a smooth paste. Toss paste with pork and rest 8 minutes.
Boil
Combine rinsed rice with 240ml water in a small saucepan. Bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes until water absorbs. Rest covered off heat 5 minutes until tender.
Sear
Heat neutral oil in a wide skillet over high heat until shimmering. Add marinated pork in a single layer and stir-fry 2–3 minutes until deeply caramelised and edges brown.
Saute
Add sliced onion to the pork and stir-fry over high heat 90 seconds until just translucent and sauce clings glossily. Scatter scallion batons, toss 30 seconds until wilted. Transfer to a serving plate.
Plate
Arrange lettuce leaves, sliced garlic, sliced chillies, ssamjang, warm rice bowls, and pork stir-fry on a wide platter. At the table, build each wrap by layering lettuce, rice, pork, ssamjang, garlic, and chilli; fold into a parcel. Sprinkle sesame seeds over the pork before serving.
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