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Serve these hearty and satisfying lettuce wraps filled with pork and corn along with a tall glass of cold milk to help mellow out the robust flavours.

Yield:
2
Prep time:
5 minutes
Cook time:
30 minutes (+ 30 minutes marinating time)
Photo of Gochujang Samgyeopsal and Corn

Recipe by BC Dairy Association

Equipment

  • Large bowl
  • Fridge
  • Large non-stick skillet
  • Plate
  • Stove

Ingredients

  • 12 oz (350 g) sliced pork belly
  • 1 tbsp (15 mL) soy sauce
  • 1 tbsp (15 mL) chili powder
  • 1 tbsp (15 mL) granulated sugar
  • 1 tbsp (15 mL) sesame oil
  • 1 tbsp (15 mL) gochujang (Korean chili paste)
  • 1 tbsp (15 mL) honey
  • 1 tbsp (15 mL) mirin or rice vinegar
  • 1 tbsp (15 mL) minced garlic
  • 2 tbsp (30 mL) canola oil
  • 1 white onion, thinly sliced
  • 2 tbsp (30 mL) butter
  • 1 can (341 mL) corn, drained with liquid reserved
  • 1 tbsp (15 mL) mayonnaise
  • 3/4 cup (175 mL) shredded Cheddar cheese
  • 2 green onions, thinly sliced
  • Lettuce leaves (such as Boston, red or green leaf or Romaine)
  • Kimchi and banchan, for serving

Tips:

  • Banchan translates to “side dishes” in Korean and it’s the term used for all the little accompaniments served with a traditional Korean meal, such as pickled daikon, seasoned bean sprouts and fried dried anchovies.
  • Gochujang, kimchi and assorted banchan can be found in the international aisle of most well-stocked grocery stores.

Instructions

  1. Cut each pork belly slice into 4 pieces. In large bowl, whisk together soy sauce, chili powder, sugar, sesame oil, gochujang, honey, mirin and garlic. Pour sauce over pork, tossing to coat evenly. Refrigerate for 30 minutes.
  2. Heat oil in large nonstick skillet set over medium heat; cook pork, turning as needed, for 7 to 10 minutes or until curled around edges and caramelized. Transfer to plate. Add onion to skillet; cook, stirring often, for about 10 minutes or until softened. Return pork to skillet, tossing to combine; remove from heat.
  3. Meanwhile, melt butter in small nonstick skillet set over medium heat; add corn, 2 tbsp (30 mL) reserved liquid from can and mayonnaise. Bring to simmer; cook for about 3 minutes or until heated through and slightly thickened. Sprinkle cheese over top; cook for 3 to 5 minutes or until cheese is melted. Sprinkle with green onions.
  4. To serve, place 2 or 3 pieces of pork in a lettuce leaf and top with a spoonful of corn mixture. Roll up to enclose filling. Serve with kimchi and banchan.

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