Prep 15 mins
Cook 15 mins
This comes from the author of the Eating and Living blog, a Korean-American mom with some great recipes. The contrast between the spicy meat and the crisp cool lettuce leaves is just delicious and fun. I can buy the meat sliced for bulgogi at my local Korean market, but if you don't have one of those handy, you might want to partially freeze your meat, which will help you slice it very thin. I like to serve this with rice. Prep time does not include marinating time.
- 453.59 g pork belly or 453.59 g pork shoulder, thinly sliced
- 1 medium onion, thinly sliced
- 2-3 green onions, roughly chopped
- boston lettuce or romaine lettuce, leaves separated and washed
- 44.37 ml gochujang korean red chili paste
- 14.79 ml korean red chili pepper flakes
- 29.58 ml soy sauce
- 29.58 ml rice wine or 29.58 ml mirin
- 29.58 ml sugar
- 14.79 ml sesame oil
- 14.79 ml minced garlic
- 14.79 ml grated ginger
- 0.59 ml ground black pepper
- Mix together all of the marinade ingredients well.
- Add the meat, onion and green onions and mix well so that all of the meat is coated. Let marinate for at least an hour.
- Heat a grill pan or a skillet over medium high heat and add the pork slices, cooking until it the pork is cooked through and slightly caramelized, turning once. (Do this in batches if necessary - do not crowd the pan).
- Serve with lettuce leaves. - wrap the pork morsels in a lettuce leaf and enjoy!
Boy this is just delicious! Tons of flavor and so easy to make. I used thin-sliced pork chops and cut those into thin strips before marinating. I let the meat marinate while the rice was steaming (about 45 minutes) then cooked it up in a flash. Great recipe - thanks for sharing a keeper!