Korean Spicy Pork Lettuce Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Korean · 40 min · Pork · keto, low-carb

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Ingredients

• 1/2 lb Pork shoulder or pork loin, thinly sliced
• 4-6 leaves Lettuce leaves (butter or romaine)
• 1/2 cup Kimchi (preferably homemade or store-bought)
• 2 Garlic cloves, minced
• 1 tbsp Gochujang (Korean chili paste)
• 1/2 tbsp Sesame oil
• 1/2 tbsp Soy sauce or coconut aminos (gluten-free)
• 1 Green onions, chopped
• to taste Black pepper

Method (tap to check — screen stays awake)

1. In a bowl, combine minced garlic, gochujang, sesame oil, soy sauce, and black pepper to create the marinade.
2. Add the sliced pork to the marinade, mixing well to coat evenly. Let it marinate for about 10 minutes.
3. Heat a skillet over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 8-10 minutes.
4. While the pork cooks, rinse and dry lettuce leaves, preparing them for wrapping.
5. Once the pork is done, remove from heat and stir in chopped green onions.
6. To assemble, place a spoonful of pork and kimchi into each lettuce leaf, then wrap and serve.
7. Optional: Garnish with additional green onions or a splash of sesame oil.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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