Korean · Dinner
Spicy Pork Rib Lettuce Wraps
Bone-in pork ribs are braised until tender in a gochujang-based glaze with garlic, ginger, soy sauce and brown sugar, then shredded and tucked into crisp lettuce cups with rice, scallion and toasted sesame seeds. Served with a quick cucumber and gochugaru side for crunch and acid contrast.
$7
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
651Calories
42.1gProtein
31.4gFat
50.2gCarbs
17.2gSugar
4.1gFiber
1847mgSodium
148mgChol
10.7gSat Fat
918mgPotassium
108mgCalcium
3.9mgIron
1.2mcgVitamin B12
9.2mgVitamin C
Goes well with
Korean barley tea (Boricha)
local
Makgeolli
international
gluten-free-adaptable
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Pat the pork ribs dry and season lightly with salt. Mince the garlic and grate the ginger.
2
Bloom
Whisk gochujang, garlic, ginger, soy sauce and brown sugar with chicken stock in a bowl until smooth.
3
Sear
Heat sesame oil in a heavy pot over medium-high heat and brown the ribs on all sides for 5 minutes until deeply caramelized.
4
Braise
Pour gochujang mixture over ribs, cover, and simmer over low heat for 75 minutes, turning once, until meat pulls from bone easily.
5
Build
Remove ribs to cool, shred meat off bone, discard bones, toss shredded pork through reduced sauce in pot until coated and glossy.
6
Plate
Arrange lettuce leaves on plate, top each with rice and shredded pork, scatter with scallion, sesame seeds, gochugaru and cucumber.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g, bone-in pork ribs
- 4 tbsp4 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp brown sugar
- 1 cup240ml chicken stock
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp gochugaru
- 88 lettuce leaves
- 1 cup150g cooked white rice
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 4 oz114g cucumber
- 1/2 tsp1/2 tsp salt
