Today, we’re diving into a dish that’s so packed with taste, it’ll make your taste buds do a double-take. And we’re doing it quickly on the grill with a cut of meat that often gets relegated to low and slow cooking or barbecues, pork shoulder. Dive into the flavorful world of Gochujang Pork Shoulder Lettuce Wraps! This recipe blends Korean barbecue tradition with a spicy, savory twist and lots of greenery. Unwrap the secrets to making this delicious, easy-to-follow Korean-inspired recipe that promises to elevate your traditional grill-out.
A Little History of Korean Barbecue
Before we get to the meat of the matter (pun absolutely intended), let’s take a brief detour through history. Korean barbecue, or gogi-gui, is not just food; it’s a cultural institution. Imagine sitting around a grill with friends, cooking thinly sliced meats and vegetables, and wrapping them in leafy greens with a dollop of sauce and loads of banchan. This tradition is about sharing, socializing, and savoring every bite.
What Is Ssam Sauce?
And what’s a wrap without its sauce? Enter ssam sauce, the Robin to your barbecue, Batman. Traditionally made with doenjang (fermented soybean paste), gochujang (fermented red chili paste), sesame oil, and a mix of garlic and onions, this sauce is a flavor bomb that complements the smoky, savory taste of grilled meats perfectly. But a little dab will do ya—it’s hot, ya’ll.
The Recipe: Gochujang Pork Shoulder Lettuce Wraps
Now, let’s talk about transforming your kitchen into the hottest Korean BBQ spot in town with these Gochujang Pork Shoulder Lettuce Wraps. Here’s what you need:
-Garlic and ginger
-Dry sake and mirin
-Gochujang
-Neutral oil
-Thinly sliced pork shoulder steaks
You can serve with any variety of lettuce and chopped vegetables. Something pickled would absolutely not be unwelcome, too. If you live close to a Korean grocery (like H-Mart), you can purchase banchan (vegetable side dishes) to serve alongside—or even in your lettuce wraps. This recipe is served with ssamjang sauce and toasted sesame oil.
Let’s Get Cooking:
- Marinade Magic: Blend garlic, ginger, sake, gochujang, mirin, and oil until smooth. Marinate your pork slices in this concoction for 2-24 hours.
- Grill to Perfection: Grill those marinated slices to your preferred doneness, basting with a bit of reserved marinade.
- Wrap it Up: Slice the pork thinly, wrap it in lettuce with your favorite toppings and ssam sauce, and dive in!
The original recipe comes from Bon Appetit here; you can watch Carla Lalli Music make it on the Bon Appetit YouTube channel here.
Aside from being ridiculously tasty, this recipe is a crash course in balancing flavors. The gochujang brings heat and depth, the mirin adds a touch of sweetness, and the sake ties it all together with its dry complexity. The pork shoulder is rich and fatty, the green onions and jalapeños crisp and vegetal, and the sauces add richness and heat. And when it’s all wrapped up in a crisp lettuce leaf? It’s an act of culinary harmony.
The beauty of this dish lies in its versatility. Don’t have mirin? Use a sweet rice wine. Can’t find perilla leaves? Lettuce is your friend. The point is, make it your own. And remember, the best part of Korean barbecue is the joy of sharing. So, invite some friends over, roll up your sleeves, and let the good times roll. Here’s to good food, great company, and endless adventures in the kitchen.
Happy cooking!
Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means if you click on any Amazon links on my website and make a purchase, I may receive a commission at no additional cost to you. It’s a great way to support my blog, so I can keep sharing delicious recipes with you!
[tasty-recipe id=”44379″]
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