Korean-Style Pork Belly Lettuce Wraps
Prep Time
Cooking Mode
Ssamjang (Korean bbq dipping paste)
1⁄4 cup doenjang, Korean fermented soybean paste,
1 tbsp gochujang, “Korean red pepper paste”
4 tsp sesame oil
1 tbsp liquid honey, or granulated sugar
2 green onions, finely chopped
1 large clove garlic, minced
1 ½ tsp toasted sesame seeds
2 pkg thickly sliced pork belly (300 g each, approx./ ¼ - ½ -inch thickness)
red leaf lettuce
perilla leaves (tip)
Sesame Dipping Oil
1 tbsp sesame oil
½ tsp kosher salt or sea salt
¼ tsp freshly cracked black pepper
Ssamjang (Korean bbq dipping paste)
1⁄4 cup doenjang, Korean fermented soybean paste,
1 tbsp gochujang, “Korean red pepper paste”
4 tsp sesame oil
1 tbsp liquid honey, or granulated sugar
2 green onions, finely chopped
1 large clove garlic, minced
1 ½ tsp toasted sesame seeds
2 pkg thickly sliced pork belly (300 g each, approx./ ¼ - ½ -inch thickness)
red leaf lettuce
perilla leaves (tip)
Sesame Dipping Oil
1 tbsp sesame oil
½ tsp kosher salt or sea salt
¼ tsp freshly cracked black pepper
Directions
1Ssamjang: In a bowl, stir together doenjang, gochujang, sesame oil, honey, green onions, garlic and sesame seeds until combined. Set aside.
2BBQ pork belly: Preheat BBQ to medium-high heat. Grill pork, uncovered, flipping occasionally until pork is lightly charred on both sides, 2 to 3 minutes (be careful of flare-ups).
3Sesame Dipping Oil: Serve each guest a small bowl of sesame dipping oil, add sesame oil, sprinkle salt overtop and pepper.
4To serve, spread ½ -1 tsp of the ssamjang in the centre of leaf lettuce, top with a small piece of pork belly and kimchi. Fold in all sides of lettuce to make a tight packet.
Tips
1
- Ssamjang can be refrigerated for up to 4 days.
- Ssamjang means paste or sauce for wraps and is an umami bomb of sweet, salty, spicy and tingly fermented perfection paired with Korean-style bbq, short ribs, pork belly or marinated sliced beef.
Disclaimer
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Personal Note
Personal Note
