Korean BBQ Pork Lettuce Wraps
Korean BBQ pork lettuce wraps
These are Kinder’s Korean BBQ pork lettuce wraps, thin-sliced pork shoulder coated in Kinder’s Korean BBQ Seasoning, grilled over screaming-hot grates until the edges char and the surface builds a caramelized crust, then loaded into crisp butter lettuce with steamed rice, kimchi, and Kinder’s Sweet & Spicy Korean Wing Sauce.
The formula is stupid easy: season, grill, wrap, eat. Two pounds of pork shoulder feeds four. Start to finish in 30 minutes.
Pork shoulder is the right cut. The fat marbling keeps it juicy over high heat, that’s the difference between wraps with real chew and pork that dries out on the grate. Slice it 1/4-inch thick against the grain before it hits the seasoning. That one cut determines the texture more than anything else.
Kinder’s Korean BBQ Seasoning handles the flavor, gochugaru heat, garlic, ginger, sesame oil. Over a 450–500°F grill it caramelizes fast, building a crust on the outside while the inside stays tender and juicy. Two minutes per side and you’re done. Deep color at the edges, no pink inside, that’s what you’re after.
Get the wrap station set before the pork comes off the grill: lettuce leaves opened up, rice steamed, kimchi on the side, sauce in reach. Everyone builds their own. Spoon rice into a leaf, lay two or three pieces of pork on top, add kimchi and sauce, fold it closed, and eat it while it’s still hot.
Flavor First.
Korean BBQ Pork Lettuce Wraps
Ingredients
Equipment
Method
- Slice the pork. Cut your pork shoulder across the grain into pieces about 1/4-inch thick — roughly bite-sized, 2–3 inches across. This thin cut is key: it cooks fast and picks up serious char without drying out.
- Season it. Add the pork to a large bowl and sprinkle Kinder’s Korean BBQ Seasoning over the top. Toss everything well until every piece is coated. Let it sit for 10–15 minutes while you heat the grill and prep your toppings.
- Fire up the grill. Preheat to high heat — 450°F to 500°F for gas, or a full chimney of charcoal. Scrub the grates, then oil them well. Hot, clean, oiled grates = perfect char and zero sticking.
- Grill the pork. Working in batches if needed (don’t crowd the grate), place the pork pieces directly over the hottest part of the grill in a single layer. Grill 2 minutes per side — you’re looking for deep caramelization and lightly charred edges. The pork should be cooked through with no pink. Don’t rush it or flip too early; let that crust form.
- Transfer and garnish. Move the grilled pork to a serving platter. Hit it with sliced green onions and a scatter of sesame seeds if you’re using them.
- Set up your wrap station. Put out the lettuce leaves, steamed rice, kimchi, and Kinder’s Sweet & Spicy Korean Wing Sauce. Everyone builds their own — spoon in some rice, add a few pieces of pork, hit it with the sauce, fold it up, and go.
Nutrition
Notes
customize their wraps. Serving Suggestions Classic wrap: Spoon steamed rice into a lettuce leaf, lay 2–3 pieces of pork on top, add a spoonful of kimchi, and drizzle Kinder’s Sweet & Spicy Korean Wing Sauce over everything. Fold and eat immediately. Rice bowl: Skip the lettuce and go full bowl — rice on the bottom, grilled pork over the top, kimchi on the side, sauce drizzled over, garnished with green onion and sesame seeds. Easy, satisfying, great for meal prep. Korean street-style platter: Serve the pork on a big board alongside the whole lettuce head, multiple sauces, rice, kimchi, and extra toppings. Let people build their own — this format kills it at cookouts and dinner parties. Storage & Reheating Fridge: Store leftover cooked pork in an airtight container for up to 4 days. Keep rice and toppings separate. Freezer: Freeze cooked pork in a zip-lock bag for up to 2 months. Thaw in the fridge overnight. Reheating: Best method is a hot skillet with a thin layer of oil over medium-high heat for 2–3 minutes, tossing to warm through and re-crisp the edges. Avoid the microwave — it kills the texture. A quick hit under the broiler (2–3 minutes) also works great. FAQ Q: Can I make Kinder’s Korean BBQ pork lettuce wraps indoors? Yes — a cast iron grill pan or a heavy skillet over high heat works great. Get the pan smoking hot before adding the pork, and work in batches to avoid steaming. You won’t get the open-flame smokiness, but the caramelization from Kinder’s Korean BBQ Seasoning still comes through strong. Make sure your ventilation is on — it’ll get smoky. Q: What cut of pork works best for Korean BBQ lettuce wraps? Pork shoulder (also called pork butt) is the best choice for Kinder’s Korean BBQ pork lettuce wraps — it has enough fat marbling to stay juicy over high heat. Pork belly is a great alternative if you want something richer. Pork loin works too but is leaner, so watch the cook time closely and don’t go past the 2 minutes per side mark. Q: How do I slice pork shoulder thin enough for lettuce wraps? The easiest trick is to partially freeze the pork shoulder for 20–30 minutes before slicing — it firms up just enough to cut cleanly into 1/4-inch pieces. Always slice against the grain for tender bites. A sharp knife makes a huge difference here; don’t try this with a dull blade.
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Let us know how it was!Frequently Asked Questions
Can I make Kinder’s Korean BBQ pork lettuce wraps indoors?
Yes. A cast iron grill pan or heavy skillet over high heat works great. Get the pan smoking hot before adding the pork, work in batches to avoid steaming, and make sure your ventilation is running, it will get smoky. You won’t get open-flame smokiness, but the char and caramelization from Kinder’s Korean BBQ Seasoning still come through strong.
What cut of pork works best for Korean BBQ lettuce wraps?
Pork shoulder (also called pork butt) is the best cut, it has the fat marbling to stay juicy over high heat. Pork belly works if you want something richer. Pork loin is leaner and less forgiving; if you use it, don’t push past 2 minutes per side.
How do I slice pork shoulder thin for lettuce wraps?
Partially freeze the pork shoulder for 20–30 minutes before you slice it. It firms up just enough to cut cleanly into 1/4-inch pieces. Always slice against the grain, and use a sharp knife, this doesn’t work well with a dull blade.
What do you serve with Korean BBQ pork lettuce wraps?
Steamed white rice and kimchi are the core. Beyond that: sliced cucumber, shredded carrots, pickled jalapeños, or a sesame slaw all add texture and contrast. Keep extra Kinder’s Sweet & Spicy Korean Wing Sauce on the table.
How long does it take to grill Korean BBQ pork?
A: Two minutes per side over high heat (450–500°F). The pork is thin-sliced so it cooks fast, you’re looking for deep caramelization and lightly charred edges. Total grill time is 4–5 minutes per batch.
Can I season the pork in advance?
Yes. Season the sliced pork up to 24 hours ahead and keep it covered in the fridge. The seasoning soaks in and the flavor deepens. Don’t go longer than 24 hours, the salt will start to break down the texture.
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