Go Back
Spicy Korean pork belly lettuce wraps on a slate board with ssamjang, pickled cucumber, scallion, and sesame seeds

Spicy Korean Pork Belly Lettuce Wraps

Gochujang-marinated pork belly cooked until caramelized, served in butter lettuce cups with pickled cucumber, ssamjang, and scallion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Pork and Marinade
  • 600 g thin-sliced pork belly (3-4 mm slices) from Korean grocery store or self-sliced from a slab
  • 2 tbsp gochujang paste medium heat, such as Haechandle or CJ brand
  • 2 tbsp soy sauce use tamari for gluten-free
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or brown sugar
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp neutral oil (vegetable or avocado) for cooking
Quick Pickled Cucumber
  • 2 Persian or mini cucumbers, thinly sliced
  • 3 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 0.5 tsp fine salt
  • 1 tsp toasted sesame seeds
For Serving
  • 2 butter lettuce heads, leaves separated washed and dried, kept cold
  • 4 tbsp ssamjang paste or equal parts doenjang and gochujang mixed with sesame oil
  • 4 scallions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 2 cups cooked steamed white rice optional, for a more filling meal

Method
 

Make the Quick Pickle
  1. Combine the rice vinegar, sugar, and salt in a small bowl and stir until dissolved.
  2. Add the sliced cucumber and toss to coat. Set aside for at least 10 minutes, then sprinkle with sesame seeds before serving.
Marinate the Pork
  1. In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, honey, garlic, and ginger until smooth.
  2. Add the pork belly slices and toss well so every piece is coated. Let the pork marinate for at least 15 minutes at room temperature, or refrigerate for up to 24 hours.
Cook the Pork
  1. Heat a 12-inch cast iron skillet over medium-high heat for 2 minutes. Add the neutral oil and swirl to coat.
  2. Add the pork belly in a single layer, working in 2-3 batches. Do not overcrowd the pan.
  3. Cook undisturbed for 90 seconds until the edges char and the marinade caramelizes. Flip with tongs and cook for another 60-90 seconds on the second side until cooked through and sticky at the edges.
  4. Transfer the cooked pork to a plate. Repeat with remaining batches, wiping out any burnt marinade between batches if needed.
Assemble and Serve
  1. Arrange the cold lettuce cups on a large plate or board.
  2. Spread a small amount of ssamjang on the inside of each cup.
  3. Add 2-3 slices of pork belly to each cup, then top with pickled cucumber, sliced scallion, and a pinch of sesame seeds.
  4. Serve immediately with extra ssamjang on the side and steamed rice if using.

Notes

If thin-sliced pork belly isn't available, freeze a whole slab for 25-30 minutes and slice it yourself with a sharp knife. Partially frozen pork is much easier to cut to an even thickness.