Korean BBQ Mini Gem Lettuce Cups with Gochujang Pork
Sticky, caramelised gochujang pork piled into crisp Aeroveg Mini Gem cups — messy, punchy, and ready in 25 minutes.
Aeroveg Mini Gem is built for this kind of eating — its small, firmly cupped leaves are sturdy enough to hold a generous spoonful of filling without collapsing, yet tender enough to bite through cleanly. These Korean BBQ-inspired pork cups take their cue from ssam, the Korean tradition of wrapping rice and grilled meat in fresh leaves. The gochujang glaze brings deep, fermented heat, and the cool crunch of Aeroveg Mini Gem is exactly the contrast the sticky pork needs.
Method
- Make the ssamjang. Mix all ssamjang ingredients together in a small bowl until smooth. Set aside.
- Prep the glaze. Combine gochujang, soy sauce, mirin, sesame oil, and sugar in a bowl. Stir to dissolve.
- Cook the pork. Heat neutral oil in a wok or wide pan over high heat. Add minced pork, garlic, and ginger. Stir fry for 3–4 minutes, breaking the pork apart, until cooked through and starting to caramelise at the edges.
- Glaze the pork. Pour the gochujang mixture over the pork. Toss and cook for 1–2 minutes until the sauce thickens, coats the meat, and begins to stick slightly to the pan.
- Assemble. Arrange Aeroveg Mini Gem leaves on a large plate or board. Spoon a small amount of rice into each cup, then top with the gochujang pork.
- Garnish. Scatter sliced spring onions and toasted sesame seeds over the top.
- Serve with ssamjang on the side for spooning over each cup.
Aeroveg Mini Gem holds its structure even when loaded with filling — but for the best natural cup shape, peel from the outer leaves, which form a deeper bowl. Save the tender inner heart for a salad; it’s too small to wrap but too good to waste.