Ssambap Style Bulgogi Pork Lettuce Wraps
Serves 2 | with Kimchi, Cucumber and Toasted Sesame Seeds
Characterised by lettuce leaves wrapped around meat, vegetables and rice, Ssambap is reflective of Korea's focus on fresh, healthy ingredients and communal dining, where friends and family come together to build their wraps. Here, pork steaks are cooked in sweet and slightly spiced bulgogi sauce for a dish which sings of the vibrancy of Korean cooking.
dish where rice, meat (like grilled pork or beef), and vegetables like cucumber and kimchi are wrapped in leafy greens like lettuce or perilla leaves. It highlights Korea’s focus on fresh, healthy ingredients and communal dining, where everyone builds their own wraps. Bulgogi pork features thinly sliced pork marinated in a sweet, savory, and slightly spicy sauce made from soy sauce, garlic, ginger, sugar, and gochujang. Grilled or stir-fried until tender and caramelized, it’s flavorful and juicy. Both dishes reflect Korea’s love for bold marinades, fresh ingredients, and communal eating traditions.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Baby Cucumber
1 sachet(s)
Vegan Kimchi
(Contains Soya)
½ unit(s)
Pear
1 unit(s)
Baby Gem Lettuce
2 unit(s)
British Pork Loin Steaks
75 grams
Bulgogi Sauce
(Contains Soya)
15 grams
Sambal Paste
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
3 tbsp
Water for the Sauce
½ tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
a) Trim the cucumber, then halve lengthways and slice into 0.5cm thick half-moons.
b) In a medium bowl, combine the kimchi and cucumber, then set aside for now.
c) Halve the pear lengthways (no need to peel) and remove the core. Thinly slice half the pear quarters lengthways. TIP: Keep the remaining pear for another recipe.
d) Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!
e) Trim the baby gem and separate the leaves.
a) Slice the pork loin steaks into 0.5cm thick slices. IMPORTANT: Wash your hands and equipment after handling raw meat.
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the pork slices and stir-fry for 2-3 mins.
c) Stir in the bulgogi sauce, sambal paste and soy sauce, along with the water and sugar for the sauce (see pantry for both amounts).
d) Bring to the boil, then reduce the heat and simmer until thickened and the pork is cooked and completely coated in the sticky sauce, 5-6 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
a) Once the pork is cooked, stir through the pear matchsticks and half the sesame seeds.
b) Divide the baby gem lettuce between 2 serving bowls, fanning them out over 1 side of each bowls.
c) Pop the bulgogi pork and cucumber kimchi in sections next to the lettuce leaves.
d) Sprinkle the remaining sesame seeds over the pork.
Enjoy!
