Spicy Korean Pork Lettuce Wraps
There’s nothing quite like the bold, fiery, umami-rich flavors of Korean cuisine—and when they come wrapped in crisp, cool lettuce leaves, it’s a recipe for something truly special. These Spicy Korean Pork Lettuce Wraps (ssam) are the perfect fusion of heat, texture, and freshness. Marinated pork belly seared to crispy perfection meets vibrant toppings and tender butter lettuce for a fun, hands-on meal that’s just as great for dinner parties as it is for busy weeknights.
If you love Korean BBQ flavors but want something that’s easy to make at home with minimal fuss, this recipe is tailor-made for you.
Why These Korean Lettuce Wraps Work So Well
Explosive Flavor: The marinade blends gochujang, garlic, ginger, and sesame for a sweet, spicy, and deeply savory result.
Quick Cooking: With just 15 minutes of marinating time and fast stove-top grilling, you can have dinner on the table in 30 minutes.
Healthy and Balanced: Butter lettuce acts as the perfect low-carb vessel, while kimchi and herbs bring gut-friendly benefits and brightness.
Customizable: Whether you like it spicier, want to add rice, or keep it paleo, the wraps can flex to suit your diet and taste.
Who Should Make This Recipe
This recipe is ideal for:
Fans of Korean or Asian-inspired cuisine
Low-carb or keto eaters looking for a bold meal option
Entertainers who want an interactive, crowd-pleasing dish
Busy cooks needing a fast and satisfying dinner
It’s also a great entry-level Korean dish if you’re new to the cuisine—it doesn’t require exotic techniques or hard-to-find ingredients.
Ingredients You’ll Need
For the Pork Marinade:
1 lb thinly sliced pork belly
1/4 cup gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp gochugaru (Korean chili flakes) – use less if you prefer milder spice
1 tbsp brown sugar
1 tbsp toasted sesame oil
1 tsp minced garlic
1 tsp grated ginger
To Serve:
1/2 cup chopped scallions
1 head butter lettuce, leaves separated and washed
Optional: kimchi, sesame seeds, minced cilantro, steamed rice
Kitchen Equipment Needed
Mixing bowl
Whisk or spoon for mixing marinade
Large skillet, grill pan, or stovetop grill
Tongs or tweezers
Cutting board and knife
Plate or platter for serving
How to Make Korean Pork Lettuce Wraps
1. Make the Marinade
In a mixing bowl, whisk together:
Gochujang
Soy sauce
Gochugaru
Brown sugar
Sesame oil
Garlic
Ginger
Taste and adjust—if you want it sweeter, add more sugar; for more heat, bump up the gochugaru.
2. Marinate the Pork
Add the thinly sliced pork belly to the marinade. Toss well to ensure every piece is thoroughly coated. Let it sit for at least 15 minutes at room temperature. If you have time, marinate for 1–2 hours in the fridge for deeper flavor.
Note: Use pre-sliced pork belly often sold in Asian grocery stores, or ask your butcher to slice it thinly.
3. Cook the Pork
Heat a large skillet or grill pan over medium-high heat. Once hot, lay the pork slices in a single layer. Cook for 3–5 minutes, flipping occasionally, until the meat is crispy and caramelized.
Tip: Don’t overcrowd the pan. Cook in batches if necessary for the best sear.
4. Prepare the Wraps
While the pork is cooking, prep your lettuce leaves and arrange them on a platter. Set out your toppings—scallions, kimchi, sesame seeds, and cilantro.
5. Assemble and Serve
Let the pork rest for 1–2 minutes after cooking. Then, using tweezers or tongs, place a few slices into each lettuce leaf.
Top with scallions and your favorite garnishes. Serve immediately.
Pro Tips and Swaps
Not into pork belly? Swap for thin-sliced chicken thighs, flank steak, or tofu for a leaner or plant-based version.
Gochujang substitutes: In a pinch, use a mix of sriracha, miso paste, and a bit of honey.
Add crunch: Top with shredded carrots or cucumber ribbons.
Make it a meal: Serve alongside steamed short-grain rice or Korean banchan (side dishes) for a full spread.
Leftover marinade: Don’t discard it—reduce it in a pan and drizzle over rice or grilled veggies.
Storage and Leftovers
Cooked Pork: Store in an airtight container in the fridge for up to 3 days.
Lettuce: Keep washed and wrapped in paper towels inside a container for crispness.
Reheating: Reheat pork in a hot skillet for 2–3 minutes until crisp again. Microwave works, but will lose some texture.
Do not assemble wraps in advance—they’ll get soggy. Store everything separately and assemble fresh each time.
Food & Drink Pairings
Drinks:
Korean soju or makgeolli (milky rice wine) for an authentic touch
Cold lager or light pilsner
Non-alcoholic? Go for sparkling water with lemon or iced green tea
Sides:
Kimchi (classic napa or radish)
Korean pickled daikon
Sticky rice
Japchae (Korean glass noodles)
Cucumber salad with vinegar and sesame
FAQ: Korean Pork Lettuce Wraps
Is this dish spicy?
Yes, but you can adjust the heat by using less gochugaru or gochujang. The lettuce also balances the spice with a cool crunch.
Can I make this ahead of time?
Yes, you can marinate the pork up to 24 hours in advance and cook just before serving. Assemble wraps fresh.
Where can I buy gochujang and gochugaru?
Most Asian or Korean grocery stores carry them, or order online. Gochujang comes in red tubs; gochugaru in clear red bags.
What’s the best lettuce for wraps?
Butter lettuce is soft yet sturdy. Romaine or green leaf lettuce also work.
Can I freeze marinated pork?
Yes! Freeze in marinade in a zip-top bag for up to 1 month. Thaw overnight before cooking.
Final Thoughts & Call to Action
These Spicy Korean Pork Lettuce Wraps are proof that fast food doesn’t have to mean sacrificing flavor or freshness. They’re vibrant, customizable, and endlessly craveable. Whether you’re introducing your family to Korean flavors or hosting a dinner with flair, this dish delivers satisfaction in every spicy, crispy, juicy bite.
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