Korean Spicy Pork Bulgogi Lettuce Wraps
Imagine sizzling slices of pork shoulder caramelized in a fiery gochujang glaze, kissed with soy, garlic, and a whisper of sesame. That's the heart of this Korean classic—but we're taking it to the table in the most interactive, joyful way: lettuce wraps. You get to build each bite yourself, piling the spicy, tender pork onto crisp cups of red leaf lettuce, then adding whatever strikes your fancy—a dab of ssamjang, a slice of raw garlic, a strand of kimchi. The contrast is everything: the cool, crunchy lettuce against the warm, sticky pork, the heat of the chili balanced by the brightness of green onion. This dish comes straight from the Korean barbecue tradition, where the grill is a gathering place and every wrap is a little treasure. You'll feel the energy of a Seoul night market right in your kitchen, and the best part? It comes together in under 30 minutes, so you can eat with your hands and your heart full.
Ingredients
- pork shoulder (or pork belly), thinly sliced500g
- gochujang (Korean chili paste)3 tbsp
- soy sauce2 tbsp
- mirin1 tbsp
- sesame oil1 tbsp
- brown sugar1 tbsp
- garlic cloves, minced4 cloves
- fresh ginger, grated1 tsp
- green onions, thinly sliced4 stalks
- toasted sesame seeds1 tbsp
- red leaf lettuce leaves16 large leaves
- steamed white rice2 cups
- ssamjang (Korean dipping sauce, store-bought or homemade)1/2 cup
- kimchi, chopped1 cup
Nutrition
Directions
- 1
In a medium bowl, whisk together the gochujang, soy sauce, mirin, sesame oil, brown sugar, minced garlic, and grated ginger to create a thick, fragrant marinade.
- 2
Add the thinly sliced pork shoulder to the bowl and toss well, making sure every piece is coated in the red sauce. Let it marinate at room temperature for 10 minutes—just enough time for the flavors to meld.
- 3
Heat a large cast-iron skillet or non-stick pan over high heat until smoking. Add the pork in a single layer (work in batches if needed) and cook without stirring for 2 minutes to get a good sear. Then stir-fry for another 3-4 minutes until the pork is caramelized and slightly charred at the edges.
- 4
Remove the pan from heat and sprinkle the cooked pork with sliced green onions and toasted sesame seeds. Toss briefly to combine.
- 5
To serve, arrange the lettuce leaves on a large platter, place the spicy pork in a bowl, and set out small bowls of steamed rice, ssamjang, and chopped kimchi. Invite everyone to take a lettuce leaf, add a spoonful of rice, a few slices of pork, a dab of ssamjang, and some kimchi, then wrap it up and eat it in one glorious, messy bite.
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