Gochujang Pork in Little Gem Lettuce

Since I discovered Korean Red Pepper paste Gochujang for Korean Ribs , I have been craving its heady mix sweet hot salty and spicy.

Trimmings from Fridays ribs seemed perfect for a Sunday evening self assembly meal. The spicy grilled pork is can be assembled at the table in handy serving spoons of little gem lettuce leaves, with boiled rice , sliced spring onions and toasted sesame seeds,

As an eating method this is good , I want to try it through the summer , grilled harissa lamb with a little tzatziki ( cucumber , mint and yoghurt) in chicory , garlic beef with salsa , prawns with thousand island in iceberg endless possibilities

Gochujang Pork in Little Gem Lettuce
Enough for four as a starter two as a main.

200g of diced pork (pork shoulder or leg would work well too, even pork belly with longer gentler cooking)

1 tbsp of gochujan red pepper paste
1 clove of garlic finely chopped
1 tsp of honey
1 tsp of sesame seeds

  1. Mix together the marinade (except the sesame seeds and roll the pork around in half the marinade and leave for a few hours
  2. Put the pork on skewers and grill on a medium heat for 15 minutes turning every few minutes and basting with more of the marinade.
  3. Just before removing from the grill, dash over some sesame seeds for the final grilling seconds

Spicy Korean Pork Spare Ribs (Dwaeji Galbi)


  1. I love the sound of this, in fact, I’m loving the sound of everything you’re cooking at the moment! Particularly inspired by the ribs. We barbecued some last year but they didn’t turn out as well as they might have, your recipe looks good.

  2. Glad your liking it , it’s got a bit meaty going to have to be a bit vegetarian for a while. The rib recipe is foolproof

  3. looks delicious! i’ve yet to cook with pork shoulder, what is the texture in this recipe like?


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