Korean · Dinner
Korean Grilled Pork Belly Wraps
Thin-sliced grilled pork belly is charred over high heat and wrapped in crisp lettuce leaves with garlic, doenjang, gochugaru, scallion salad and kimchi. Coconut aminos replaces soy sauce to keep the dish gluten-free while preserving the smoky, charred, funky-spicy Korean ssam flavours.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
29.4gProtein
49.2gFat
12.8gCarbs
5.8gSugar
2.9gFiber
1580mgSodium
137mgChol
17.9gSat Fat
620mgPotassium
95mgCalcium
2.3mgIron
0.9mcgVitamin B12
14mgVitamin C
Goes well with
Korean lager or pale ale
local
Yuzu citron tea (Yuja-cha)
international
gluten-free
low-carb
gluten-free
Instructions
1
Prep
Pat pork belly dry and season both sides lightly with salt; let sit 15 minutes at room temperature to draw out surface moisture for better browning.
2
Mix
In a small bowl, combine doenjang, coconut aminos, sesame oil, half the sesame seeds and minced garlic into a ssamjang-style dip; set aside.
3
Sear
Heat a dry skillet over high heat 2 minutes until water sizzles instantly, then grill pork belly in a single uncrowded layer 4 minutes total, flipping once, until edges char deeply and fat renders clear.
4
Build and plate
Lay a lettuce leaf flat, add pork pieces, scallion salad, garlic sliver, gochugaru pinch and ssamjang dip; wrap and serve with remaining ssamjang for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork belly
- 44 large lettuce leaves (butter or romaine)
- 2 clove2 clove garlic
- 2 tsp2 tsp gochugaru
- 2 tbsp2 tbsp doenjang
- 2 tsp2 tsp coconut aminos
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp toasted sesame seeds
- 22 scallion
- 3.6 oz50g, about 1/3 cup kimchi
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar-white
- pinch of salt
