Lettuce, Bulgogi Beef Or Chicken, Chili Paste, Pickled Radish.

In a bowl, mix soy sauce, sugar, sesame oil, minced garlic, grated pear, and ground black pepper to create the bulgogi marinade.

Make the Bulgogi Marinade

Place pork ribs in a large resealable plastic bag or bowl. Pour the bulgogi marinade over the ribs and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to soak in.

Marinate the Pork Ribs

Preheat grill or oven to 375°F (190°C). Grill or bake the marinated pork ribs for about 30–40 minutes, turning occasionally, until they are fully cooked, glazed, and slightly charred at the edges. Let them rest before slicing into pieces suitable for wraps.

Cook the Pork Ribs

In a pot, combine water, vinegar, sugar, and a pinch of salt. Bring to a boil to dissolve the sugar, then let the mixture cool slightly.

Make Pickling Liquid

Peel and thinly slice daikon radish into rounds or matchsticks. Place the radish in a mason jar or container and pour the pickling liquid over it. Cover and refrigerate for at least 1 hour or up to several days before using.

Pickle the Radish

Prepare fresh lettuce leaves (such as Bibb or Romaine) by washing and drying them thoroughly. Lay them flat on a plate or tray for easy assembly.

Place a few slices of cooked bulgogi pork ribs on each lettuce leaf.

Add a small amount of chili paste (such as gochujang) over the meat for a spicy kick.

Top with several slices of pickled radish for a tangy crunch.

Wrap the lettuce around the fillings and serve immediately while the meat is warm and the lettuce is crisp.

bulgogi pork ribs lettuce wraps

Recipe information

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