Description
Tender sliced pork stir-fried with garlic and kimchi in a ssamjang-soy blend delivers bold savory heat wrapped in crisp lettuce leaves with a bright lemon juice finish. Quick pan-sear method highlights fermented flavors in a Korean-inspired handheld meal. Ready in about 20 minutes this fusion dish shines for casual dinners using pantry staples.
Cultural Background
This dish draws from traditional Korean ssam, or handheld lettuce wraps, a practice dating back centuries where grilled or boiled meats are bundled in fresh leaves with fermented condiments for balanced bites. It echoes dwaeji kimchi bokkeum or duruchigi, spicy stir-fried pork and kimchi dishes popular in Korean home cooking and street food since the mid-20th century, often eaten ssam-style. Ssamjang, a blended paste of fermented soybean and chili pastes, adds depth rooted in centuries-old Korean fermentation traditions that preserve vegetables and enhance umami.
Recipe Info
PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 1 lb sliced pork, thinly cut into bite-size strips
- 2 cups kimchi, chopped with some juice reserved
- 4 cloves garlic, minced
- 3 tbsp ssamjang
- 2 tbsp soy sauce
- 1 tbsp miso
- 2 tbsp butter
- 1 head lettuce, leaves separated and washed
- 2 tbsp lemon juice, plus wedges for serving
Instructions
- In a small bowl, whisk together the ssamjang, soy sauce, miso, and 1 tablespoon of reserved kimchi juice until smooth to create the sauce blend; set aside.
- Heat a large skillet or wok over medium-high heat and add the butter, allowing it to melt and foam slightly without browning.
- Add the sliced pork in a single layer and sear undisturbed for 2-3 minutes until edges brown and it releases easily, then stir-fry for another 3-4 minutes until nearly cooked through and lightly caramelized.
- Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- Add the chopped kimchi and stir-fry for 3-4 minutes until the kimchi softens and releases its juices, creating a glossy mixture.
- Pour the prepared ssamjang-soy sauce blend over the pork and kimchi, tossing everything vigorously for 2 minutes until the pork is fully coated, glossy, and the sauce thickens slightly to coat the back of a spoon.
- Remove from heat and drizzle with 2 tablespoons lemon juice, tossing once more to incorporate the bright acidity.
- Serve immediately by spooning the hot pork mixture into individual lettuce leaves, folding or rolling them to eat as wraps, with extra lemon wedges on the side.
Tips
- Pat the pork dry before cooking to ensure a good sear and prevent steaming instead of browning.
- Do not overcrowd the pan; cook in batches if needed to maintain high heat for proper caramelization.
- If ssamjang is unavailable or too mild, increase miso slightly for extra fermented depth while keeping the soy balance.
Nutrition
Calories: 320
Protein: 28g
Carbs: 8g
Fat: 20g