Crispy Pork & Kimchi Lettuce Cups with Gochujang-Lime Sauce

Korean ssam traditions wrap bold fillings in cool lettuce leaves. Here crispy ground pork meets tangy kimchi, all brightened by a gochujang-lime sauce that balances heat, sweet, and citrus.

Serves 4

Estimate for one serving

• 460 cal
• 34g protein
• 14g carbs
• 29g fat
• 3g fiber

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Ingredients

• 1.5 lb ground pork
• 1.5 cups kimchi
• 16 butter lettuce leaves
• 6 scallions
• 4 garlic cloves
• 2 tbsp fresh ginger
• 3 tbsp gochujang
• 3 tbsp lime juice
• 2 tbsp toasted sesame oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 2 tsp toasted sesame seeds
• 1 tbsp neutral oil

Instructions

1. 1Mince garlic and ginger, thinly slice scallions separating whites and greens.
2. 2In a small bowl whisk gochujang, lime juice, sesame oil, soy sauce and honey until smooth; set aside as sauce.
3. 3Heat a large cast-iron skillet over high heat, add neutral oil and ground pork, breaking up with a spoon.
4. 4Cook undisturbed 3 minutes until deeply browned, then stir in garlic, ginger and scallion whites, continuing until pork is crisp, about 6 more minutes.
5. 5Fold in chopped kimchi and cook 1 minute to warm through.
6. 6Spoon pork mixture into chilled butter lettuce leaves, drizzle generously with gochujang-lime sauce, garnish with scallion greens and sesame seeds.