Korean BBQ Pork & Prawn Lettuce Cups
- Prep Time: 25 minutes
- Marinating Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Mains
- Cuisine: Asian
Description
Korean flavours shine in this dish of charred gochujang pork and sticky prawns tucked into crisp lettuce cups with jasmine rice, kimchi and a punchy drizzle.
Ingredients
Gochujang Pork
2 Tbsp (30 ml) gochujang
1 Tbsp (15 ml) light soy sauce
1 Tbsp (15 ml) sesame oil
1 Tbsp (15 ml) honey or brown sugar
1 Tbsp (15 ml) black rice vinegar or white rice vinegar
2 cloves garlic, finely grated
1 tsp (5 ml) fresh ginger, finely grated
½ tsp (2.5 ml) freshly ground black pepper
500 g pork neck steaks
Sticky Korean Prawns
1 Tbsp (15 ml) gochujang
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) light soy sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) black rice vinegar or white rice vinegar
1 clove garlic, finely grated
½ tsp (2.5 ml) fresh ginger, finely grated
1 tsp (5 ml) vegetable oil
250 g frozen prawns, defrosted, peeled and deveined
Drizzling Sauce
1 Tbsp (15 ml) gochujang
1 Tbsp (15 ml) sesame oil
1 tsp (5 ml) honey
1 tsp (5 ml) black rice vinegar
1 tsp (5 ml) soy sauce
To Serve
1 red pepper, finely julienned
2 medium carrots, peeled and finely julienned
½ baby red cabbage, finely julienned
6 radishes, cut into matchsticks
4 baby cucumbers, thinly sliced into rounds
1 cup (250 ml) kimchi, roughly chopped
Small handful fresh mint, leaves picked
1 spring onion, green part only, thinly sliced on the diagonal
1 Tbsp (15 ml) white sesame seeds, lightly toasted
Instructions
Gochujang Pork
Combine the gochujang, soy sauce, sesame oil, honey or brown sugar, rice vinegar, garlic, ginger and black pepper in a bowl. Add the pork and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. Remove from the fridge 20–30 minutes before cooking.
Heat a grill pan or heavy-based frying pan over medium-high to high heat. Remove the pork from the marinade, allowing the excess to drip off. Cook for approximately 4–5 minutes per side, depending on thickness, until nicely charred and cooked through. Rest for 5 minutes before slicing thinly across the grain.
Sticky Korean Prawns
Combine the gochujang, honey, soy sauce, sesame oil, vinegar, garlic and ginger in a small bowl.
Heat the vegetable oil in a frying pan over high heat. Add the prawns and cook for about 1 minute. Turn the prawns, add the sauce and toss for a further 1–2 minutes, until the prawns are just cooked through or turn pink and are coated in a glossy sauce. Remove from the heat.
Drizzling Sauce
Combine the gochujang, sesame oil, honey, black rice vinegar and soy sauce, and mix until thoroughly combined.
To Serve
Fill the lettuce cups with the red pepper, carrots, red cabbage, radishes, cucumbers and kimchi. Top with the sliced pork and sticky prawns, then drizzle with the sauce. Garnish with the mint leaves, spring onion and toasted sesame seeds. Serve immediately.
