Ssambap Style Bulgogi Pork Lettuce Wraps
Serves 2 | with Kimchi, Cucumber and Toasted Sesame Seeds
- Soya
- Wheat
- Cereals containing gluten
- Sesame
- Celery
- May contain traces of allergens
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
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.
Ingredients
1 unit(s)
Baby Cucumber
1 sachet(s)
Vegan Kimchi
(Contains: Soya)
½ unit(s)
Pear
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
2 unit(s)
British Pork Loin Steaks
75 grams
Bulgogi Sauce
(Contains: Soya)
15 grams
Sambal Paste
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
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!
