Deceptively Simple and Simply Wonderful

Making a quick and simple dinner after work does not mean it has to be boring. There are so many sauces and spices you can make use of to turn something mundane into something wonderfully delicious. This is one such recipe, using regular ground minced pork, but giving it that wow factor with spicy Korean chili paste, Gochujang.  Definitely easy and stress-free cooking for a weeknight dinner after work. I usually just grab the ingredients en route back home from a supermarket as you can find everything there – is a one-stop, no-brainer thing (which is what you need after a long day at work plus a glass of wine or two).  I also realized, while I was writing this recipe that this dish is one of those healthy, yet packed full of flavour kind of dish. Double win.

For entertaining/dinner parties: Set up a DIY station where guests can build there own lettuce wraps. But with this idea, make sure you also prepare a few different topper options, such as mung bean sprouts, pickled daikon, carrots and/or cucumber, crunchy seaweed, sesame seeds, etc.


korean minced pork wrap

Korean Style Minced Pork Lettuce Wrap

SERVES: 3 – 4


600g minced pork
5 cloves garlic, minced
1 leek (white part only), finely sliced
2 shallots, finely diced
1 small piece ginger, finely grated
2 – 3 tbsp Korean Hot Chili Paste (Gochujang)
1 tbsp sesame oil
1 tbsp soy sauce
2 tsp of sugar
1 tbsp of honey
splash of cooking sake or chicken broth
Green Onions, sliced for garnish
10 – 12 leaves of Lettuce
Kimichi for garnish
salt and black pepper, to taste

Optional: For extra crunch, you can add mung bean sprouts as toppers.


  1. Marinate the minced pork with 2 cloves of minced garlic, grated ginger, sesame oil, soy sauce sugar and honey. Let it marinate for 10 – 15 minutes.
  2. Chop up leeks, rest of garlic and shallots and saute them in a hot pan with some oil. Cook for 2 minutes.
  3. Add in the minced pork and stir fry until slightly browned. Add in Korean Hot Chili Paste and cook for another 2 minutes or until cooked. (Cooking tip: The amount of chili paste you add depends on your own personal taste and also the brand you buy. Have a little taste of the Gochujang first before you cook with it so you know how much to add. Is always best to add a little bit at a time and adjust as you go. You can always add, but you cannot take it back out.)
  4. Deglaze the pan with the sake or the chicken broth. Adjust seasoning with salt, pepper and more sugar if necessary.
  5. Plate up and sprinkle some chopped green onions on top. Serve with lettuce leaves and kimchi.

minced pork