Gochujang-Glazed Korean Pork Belly Lettuce Wraps

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Succulent pork belly slices glazed with spicy-sweet gochujang sauce, served in crisp lettuce leaves with crunchy vegetables for a vibrant wrap experience. This Korean recipe, ready in about 35 minutes, pairs pork belly, thinly sliced, gochujang, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 belly, thinly sliced
• 2 tbsp gochujang
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 2 cloves garlic clove, minced
• 1 tsp sesame oil
• 8 large leaves green leaf lettuce
• 1/2 cup cucumber, julienned
• 1/2 cup carrot, julienned
• 2 tbsp green onion, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: In a bowl, whisk together 2 tbsp gochujang, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp rice vinegar, 2 minced garlic cloves, and 1 tsp sesame oil until smooth. Add 1 lb thinly sliced pork belly and toss to coat. Marinate for 20 minutes.
2. Step 2: Heat a large skillet over medium-high heat. Add the marinated pork belly slices in a single layer and cook for 5-7 minutes, turning occasionally, until caramelized and cooked through with slightly crispy edges.
3. Step 3: To serve, arrange 8 large green leaf lettuce leaves on a platter. Fill each leaf with cooked pork belly, 1/2 cup julienned cucumber, 1/2 cup julienned carrot, and sprinkle 2 tbsp sliced green onions and 1 tbsp toasted sesame seeds over the top. Wrap and enjoy immediately.