Korean Pork Belly Lettuce Wraps — Jeolla-Style Bo-Ssam Lettuce Wraps
Jeolla-style poached pork belly thinly sliced and wrapped in lettuce with oyster-radish kimchi (musaengchae), garlic, and chilli, eaten by hand with a small bowl of rice on the side.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Julienne daikon radish. Slice 2 garlic cloves thinly; smash remaining 8 cloves. Halve onions; slice ginger. Thinly slice red chillies and scallions. Shuck oysters if needed. Measure all ingredients.
Boil
Bring 2 litres cold water to a boil in a large heavy pot over high heat. Whisk in doenjang until dissolved. Add halved onions, sliced ginger, smashed garlic, and Korean cooking wine. Lower pork belly into simmering broth, reduce to low so surface trembles, cover, and poach 50 minutes until a chopstick slides cleanly through.
Boil
While pork poaches, bring 240ml water to a boil in a small saucepan over high heat. Add rinsed rice, stir once, cover, reduce to lowest heat, and cook 12 minutes. Remove from heat, keep covered, rest 5 minutes until grains are tender and fluffy.
Build
While pork finishes, toss julienned daikon with gochugaru, finely chopped saeu-jeot, light brown sugar, and salt. Rest 10 minutes until radish softens and turns deep red. Fold in shucked oysters and thinly sliced scallions.
Rest
Lift poached pork onto a cutting board and rest 5 minutes loosely covered with foil. Slice across the grain into 5mm-thick pieces until all pork is sliced.
Plate
Arrange lettuce leaves, oyster-radish kimchi, sliced pork, thinly sliced garlic, sliced red chillies, toasted sesame seeds, and the warm rice bowls on a wide platter. At the table, layer each lettuce leaf with pork, kimchi, garlic, and chilli; fold into a parcel and eat by hand.
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