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Korean Spicy Pork Bulgogi Lettuce Wraps

Korean Spicy Pork Bulgogi Lettuce Wraps reads umami 7.0, richness 5.2 and salinity 4.9 on Palate's 0–10 flavor X-ray — a Korean main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.0 · Richness 5.2 · Salinity 4.9 · Nutty 4.7 · Allium 4.6 · Sweetness 4.2 · Heat 3.4 · Funk & Ferment 3.3 · Warm Spice 2.4 · Herbaceous 1.8 · Sourness 1.2 · Floral 1.2 · Earthy 1.2 · Bitterness 0.9 · Fruity 0.6

What's in it (15)

Time & effort: about 32 min (12 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 162.4 kcal, 9.1 g protein, 4.5 g fat, 21 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. In a medium bowl, whisk together the gochujang, soy sauce, brown sugar, 1 tablespoon of the sesame oil, garlic, ginger, and red pepper flakes until smooth.
  2. Add the pork to the bowl and toss to coat completely; let marinate at room temperature for 20 minutes (or cover and refrigerate up to overnight for deeper flavor).
  3. While the pork marinates, separate the lettuce leaves from the head, rinse, and pat dry; arrange on a platter and set aside.
  4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and kosher salt; cook, stirring occasionally, until the onion starts to soften and turns golden at the edges, 2-3 minutes.
  5. Push the onion to the side of the pan, add the marinated pork in a single layer, and sear undisturbed until deeply caramelized on the first side, 3-4 minutes.
  6. Stir the pork and onion together and continue to cook, stirring occasionally, until the pork is cooked through with no pink remaining and well caramelized at the edges, 3-4 minutes more (internal temperature 145°F or above).
  7. Stir in the remaining 1 tablespoon sesame oil and the green onion whites; toss and cook until fragrant, about 1 minute.
  8. Remove the pan from the heat and stir in half of the green onion greens.
  9. Fluff the warm rice with a fork. Spoon a small mound of rice, then the spicy pork mixture, onto each lettuce leaf.
  10. Top with the remaining green onion greens and sesame seeds; fold the lettuce around the filling and eat out of hand.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.