Korean Spicy Pork Lettuce Wraps (Paleo)
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 40 min · Pork · gluten-free, keto, low-carb
357 cal
25g protein
8g carbs
25g fat
per serving · estimated
Ingredients
- 1/2 lb Ground pork
- 1/2 tbsp Korean chili flakes (gochugaru)
- 2 Garlic cloves
- 2 Green onions
- 1 Carrot
- 1/2 tsp Sesame oil
- 1 tbsp Liquid aminos or coconut aminos
- to taste Salt
- 4 leaves Iceberg lettuce or butter lettuce
Method (tap to check — screen stays awake)
- 1. Mince garlic and finely slice green onions; grate or julienne the carrot.
- 2. In a large skillet, heat sesame oil over medium-high heat. Add ground pork and cook until browned, about 5-7 minutes.
- 3. Add minced garlic, sliced green onions, and grated carrot to the skillet. Cook for another 3-4 minutes, stirring frequently.
- 4. Stir in gochugaru, liquid aminos, and salt. Cook for 2-3 minutes until well combined and heated through.
- 5. While filling is cooking, rinse and dry lettuce leaves. Arrange on a serving plate.
- 6. Spoon generous amounts of the pork mixture onto each lettuce leaf.
- 7. Serve immediately, allowing everyone to make their own wraps.
- 8. Optional: Garnish with additional green onions or sesame seeds.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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