Korean · Dinner
Korean Grilled Pork Lettuce Wraps
Grilled pork tenderloin marinated in gochujang, soy sauce, garlic and ginger, sliced thin and wrapped in crisp lettuce leaves with pickled daikon, scallion and sesame-lime dipping sauce. Lean cooking method keeps the dish light while retaining smoky char, savoury depth and the sweet-spicy signature of Korean grilled pork.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
336Calories
38.9gProtein
11.2gFat
18.7gCarbs
10.8gSugar
2.9gFiber
1146mgSodium
115mgChol
2.9gSat Fat
870mgPotassium
70mgCalcium
2.7mgIron
0.9mcgVitamin B12
14mgVitamin C
Goes well with
Light Pilsner Lager
local
Yujacha (Citron Tea)
international
protein-rich
low-carb
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Whisk gochujang, soy sauce, minced garlic, grated ginger, sesame-oil and honey together until smooth.
2
Marinate
Coat pork in marinade, cover and refrigerate for 30 minutes.
3
Pickle
Toss daikon with rice-vinegar and sugar, set aside 15 minutes to soften.
4
Grill
Heat a grill pan over medium-high heat and sear pork medallions 3–4 minutes per side until charred and internal temperature reaches 145°F (63°C).
5
Rest
Transfer pork to a board and rest 3 minutes.
6
Build
Lay lettuce leaves on a plate, divide sliced pork, pickled daikon and sliced scallion among them.
7
Finish
Stir lime-juice and sriracha into a dipping sauce, scatter sesame-seeds over wraps.
8
Plate
Arrange filled lettuce wraps on serving plate with dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame-oil
- 2 tsp2 tsp honey
- 1212 large lettuce leaves
- 3.6 oz100g daikon
- 2 tbsp2 tbsp rice-vinegar
- 2 pinch2 pinch sugar-white
- 22 scallion
- 2 tsp2 tsp sesame-seeds
- 2 tsp2 tsp lime-juice
- 1 tsp1 tsp sriracha
