IP Pork Dish #1: Korean Pork Lettuce Wraps
I have an obsession with Kimchi, and I knew that one of the first things that I wanted to do with the pork was Korean lettuce wraps. It’s okay that I used cumin when I seared, it worked beautifully here.
What you need:
- Pork, cooked, shredded, awesome.
- Cooked rice (Rice! See ratios below)
- Bibb lettuce
- Kimchi (I like spicy)
- Gochujang sauce
For the Gochujang sauce:
- 2 T? Gochujang (from your local Asian market, a snazzy specialty food store, or Amazon)
- 2 t? Honey
- 1-2 T? Rice vinegar
- 1 T? Soy sauce
- Oil or water (as needed)
I love this dish because it’s a little bit of a buffet. Put out all of the components and let everyone make their own. I am a psycho and like to arrange things a certain way:
Lettuce, Rice, Pork, Kimchi, Sauce, Scallions, Cilantro
You may notice there are no certain amounts for the Gochujang sauce. I am sorry. I make it differently every single time, I make it too often to have to measure, and the odds are, I make it too spicy for most people. I add a little of this, a little of that, and taste it constantly. If you like things less spicy, thin it out with water or oil, or make the sauce and a teaspoon of Gochujang and work up from there. Additionally, if I am making the sauce to coat wings or fried chicken, definitely thin it out for better coating.
But the rice. THE RICE. If you recall, I first learned about the Instant Pot when I lamented my rice skills. Well, the Instant Pot came through again. It was my jam and truly saved my rice game.
Basmati Rice ratio
- 1 c Basmati rice, rinsed well
- 1 ¼ c water
- ½ t salt
Pop it all into the Instant Pot and go Manual, 3 minutes, followed by the 10 minute Natural Pressure Release (which means let it release for 10 and then quick release). Fluff and serve! I double these amounts as we had a lot of future rice dishes to come.
Enjoy your lettuce wraps!