Gochujang Pork Lettuce Wraps

• 1 pound ground pork
• 3 tablespoons gochujang
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame seeds
• 1 head iceberg lettuce, separated into leaves
• 2 green onions, thinly sliced

Steps

1. 1 In a bowl, combine ground pork, gochujang, soy sauce, honey, garlic, and ginger. Mix well and set aside.
2. 2 Heat sesame oil in a large skillet over medium-high heat.
3. 3 Add diced onion and bell pepper, sauté until softened.
4. 4 Add the pork mixture to the skillet, breaking it up with a spatula. Cook until fully browned and cooked through.
5. 5 Stir in rice vinegar and cook for another 2 minutes.
6. 6 Transfer the cooked pork to a serving dish and sprinkle with sesame seeds.
7. 7 Serve the pork mixture in iceberg lettuce leaves, topped with sliced green onions.

Equipment

• large skillet
• spatula

Variations

• Substitute ground pork with ground beef or turkey for a different flavor profile.

Substitutions

• If gochujang is unavailable, use a mix of Sriracha and miso paste.

Pairings

• Pairs well with a crisp lager or a tart Asian pear.

Nutrition

Tips

• For a crunchier texture, add bean sprouts to the pork mixture.
• If you prefer less heat, adjust the amount of gochujang to taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a skillet.

Serving Suggestions

• Serve with steamed jasmine rice or a fresh cucumber salad.

FAQ