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Easy Korean BBQ Pork Belly Lettuce Wraps with Quick Pickled Cucumbers

Korean BBQ pork belly lettuce wraps - featured image
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A quick and easy recipe featuring crispy, juicy Korean BBQ pork belly served in fresh butter lettuce wraps with tangy quick pickled cucumbers. Perfect for casual gatherings and weeknight dinners.

Ingredients

Scale
  • 1 pound pork belly, skin removed and sliced into 1/4-inch strips
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon rice vinegar
  • 1 medium cucumber, thinly sliced
  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • Pinch of red pepper flakes (optional)
  • Butter lettuce or Bibb lettuce leaves, washed and dried
  • Toasted sesame seeds
  • Thinly sliced green onions
  • Extra gochujang or Sriracha for drizzling (optional)

Instructions

  1. Slice pork belly into 1/4-inch strips and pat dry with paper towels.
  2. In a medium bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, and rice vinegar to make the marinade.
  3. Add pork belly strips to the marinade and toss to coat evenly. Let sit for at least 20 minutes at room temperature or up to 2 hours in the fridge.
  4. Thinly slice the cucumber. In a bowl, stir together rice vinegar, sugar, salt, and red pepper flakes if using. Add cucumber slices, toss well, and let sit for 20 minutes at room temperature.
  5. Separate and wash lettuce leaves, then dry thoroughly.
  6. Heat a large skillet or cast iron pan over medium-high heat. Add pork belly strips in a single layer and cook 3–4 minutes per side until edges are crisp and caramelized.
  7. Assemble wraps by placing pork belly on a lettuce leaf, topping with pickled cucumbers, a drizzle of gochujang or Sriracha if desired, sliced green onions, and toasted sesame seeds.
  8. Serve immediately to enjoy the contrast of warm pork and cool pickled cucumbers.

Notes

Use a sharp knife for even pork slices to ensure proper cooking. Avoid overcrowding the pan to get a crispy edge. Quick pickled cucumbers can be refrigerated for up to 2 days and deepen in flavor. Store cooked pork belly separately from pickles and reheat gently in a skillet to maintain crispiness. For gluten-free, substitute soy sauce with tamari. Gochujang brands vary in spice and gluten content; choose accordingly.

Nutrition

Keywords: Korean BBQ, pork belly, lettuce wraps, quick pickled cucumbers, gochujang, easy dinner, weeknight meal, Korean street food

Find it online: https://realityeats.com/easy-korean-bbq-pork-belly-lettuce-wraps-with-quick-pickled-cucumbers-recipe/