Crispy Korean-Style Pork Bulgogi Lettuce Wraps

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Thinly sliced pork marinated in a savory-sweet bulgogi sauce, pan-fried until caramelized, and served wrapped in crisp lettuce leaves. This korean-inspired pork ready in about 50 minutes pairs pork shoulder thinly sliced, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb pork shoulder thinly sliced
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 4 minced garlic cloves
• 1 tbsp grated ginger
• 2 stalks, thinly sliced green onion
• 1/2 tsp black pepper
• 1/2 tsp (optional) red chili flakes
• 8 large leaves romaine lettuce leaves
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: In a large bowl, combine 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, 2 thinly sliced green onions, 1/2 tsp black pepper, and 1/2 tsp red chili flakes (optional). Stir until sugar dissolves.
2. Step 2: Add 1 lb thinly sliced pork shoulder to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Step 3: Heat a large non-stick skillet over medium-high heat. Add the marinated pork in a single layer and cook for 4-5 minutes without stirring until the edges start to caramelize.
4. Step 4: Flip the pork slices and cook for another 3-4 minutes until cooked through and slightly crispy.
5. Step 5: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds.
6. Step 6: Serve the pork in 8 large romaine lettuce leaves, wrapping each like a taco. Optional: add sliced fresh chili or a drizzle of Sriracha for extra heat.