Korean BBQ Pork Belly & Mushroom Wraps
Gochujang-glazed pork belly with shiitake mushrooms, caramelized onions, and marinated beef, served with lettuce wraps and perilla leaves. A interactive, interactive Korean feast that comes together in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- ¾ lb pork belly, thinly sliced
- 3 tbsp gochujang (Korean red chili paste)
- 8 oz shiitake mushrooms, sliced
- 1 medium yellow onion, sliced into rings
- ½ lb marinated beef (bulgogi or similar)
- 2 tbsp butter
- 12 leaves butter lettuce or romaine leaves
- 8 leaves fresh perilla leaves (or mint as substitute)
Instructions
- 1
Heat a large skillet over medium-high. Add pork belly and cook without stirring for 2 minutes until edges curl.
- 2
Stir the pork and cook 2 more minutes until golden. Push to the side of the pan.
- 3
Add mushrooms and onion to the empty side. Cook 3 minutes, stirring occasionally, until onion softens.
- 4
Add gochujang and 1 tbsp butter, stirring everything together. Cook 2 minutes until fragrant and glossy.
- 5
Add marinated beef and 1 tbsp butter, tossing for 1 minute to warm through and coat with sauce.
- 6
Arrange lettuce and perilla leaves on a plate. Spoon the pork-mushroom mixture onto leaves and serve immediately.
Tools you’ll need
- 12-inch skillet or grill pan
- wooden spoon or spatula
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