Ssambap Style Bulgogi Pork Lettuce Wraps

Name: Ssambap Style Bulgogi Pork Lettuce Wraps Serves 2 | with Kimchi, Cucumber and Toasted Sesame Seeds
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 1 unit(s) Baby Cucumber; 1 sachet(s) Vegan Kimchi; ½ unit(s) Pear; 1 unit(s) Baby Gem Lettuce; 2 unit(s) British Pork Loin Steaks; 75 grams Bulgogi Sauce; 15 grams Sambal Paste; 15 milliliter(s) Soy Sauce; 5 grams Roasted White Sesame Seeds; 3 tbsp Water for the Sauce; ½ tsp Sugar for the Sauce

Serves 2 | with Kimchi, Cucumber and Toasted Sesame Seeds

Recipe Development TeamPublished on December 13, 2024

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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.

Tags:

New

Allergens:

Soya

•Cereals containing gluten

•Sesame

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.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

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: Soya, Cereals containing gluten)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

3 tbsp

Water for the Sauce

½ tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)1354 kJ

Energy (kcal)324 kcal

Fat10.3 g

of which saturates2.6 g

Carbohydrate27.3 g

of which sugars20.3 g

Dietary Fibre3.5 g

Protein32.9 g

Salt2.4 g

Potassium140.3 mg

Calcium15.8 mg

Iron0.8 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Bowl

•Large Frying Pan

Cooking Instructions and Tips

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 pear 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.