Bbq Pork Lettuce Wraps Recipe

Prepare marinade

In a bowl combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons mirin, 1 teaspoon sesame oil, minced garlic, grated ginger and gochujang (if using). Stir until sugar dissolves.

Marinate pork

Add the thinly sliced pork to the marinade, toss to coat evenly, and refrigerate for at least 30 minutes — up to 4 hours for more flavor. If short on time, marinate 15 minutes at room temperature.

Cook pork

Heat 1 tablespoon neutral oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated pork in a single layer (work in batches if necessary). Sear without moving for 1–2 minutes to develop color, then stir-fry until pork is cooked through and edges are caramelized, about 3–5 minutes total depending on thickness. Spoon any reduced marinade in the pan over the pork as it cooks so it glazes.

Finish

Remove pork to a plate. Sprinkle with toasted sesame seeds and thinly sliced green onions. Keep warm until assembly.

Separate the white and green parts of the scallions. Finely mince all scallions. In a heatproof bowl, combine the finely grated ginger and minced scallions with 1/4 cup neutral oil, 1 teaspoon light soy sauce, 1/2 teaspoon rice vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and a pinch of black pepper.

Warm the oil to release aromatics: in a small saucepan warm the 1/4 cup neutral oil over medium heat until it shimmers but is not smoking (about 2–3 minutes). Immediately pour the hot oil over the scallion-ginger mixture — it will sizzle and bloom the aromatics. Stir to combine and let cool to room temperature. Taste and adjust salt or vinegar as needed.

Salt the cucumber: place the cucumber batons in a bowl and toss with 1 teaspoon kosher salt. Let sit 10 minutes to draw out excess water, then gently squeeze and blot with a paper towel to remove excess moisture.

Make quick kimchi dressing: in a small bowl combine 1 tablespoon rice vinegar, 1/2 teaspoon sugar, 1 teaspoon gochugaru (or red pepper flakes), 1/2 clove minced garlic and 1/2 teaspoon toasted sesame oil. Stir until sugar dissolves.

Toss and rest: add the drained cucumber to the dressing, toss to coat, and allow to sit at room temperature for 5–10 minutes to develop flavor. This can be made ahead and refrigerated up to 2 days; bring to room temperature before serving.

Set up lettuce leaves on a platter. Place about 2–3 tablespoons cooked Korean BBQ pork in the center of each leaf (adjust portion so each person can make multiple wraps).

Top each pork mound with about 1 tablespoon cucumber kimchi and a drizzle (about 1–2 teaspoons) of the ginger & scallion sauce. Add optional cilantro or extra scallion slices and a squeeze of lime if desired.

Fold the lettuce around the filling like a taco or roll and eat immediately. Provide extra sauce and kimchi on the side.