Korean pork belly lettuce wraps for camping
Crisp Korean pork belly wrapped in lettuce with ssamjang. A single pan turns this familiar Korean grill meal into a practical campsite dinner.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Keep raw pork in a cooler at 4°C or below and separate from the lettuce. Cook thoroughly in batches.
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Substitute available
If Lettuce leaves — 8 large leaves is unavailable
If lettuce is unavailable, use 8 washed perilla leaves or small cabbage leaves; the wrap texture and flavour change.
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Substitute available
If Ssamjang — 2 level tablespoons (30 g) is unavailable
If ssamjang is unavailable, mix 1 level tablespoon doenjang with 1 small teaspoon gochujang and 1 small teaspoon water. The dip will taste less sweet.
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Optional
Leave out if unavailable or if you prefer milder wraps.
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Optional
Leave out if the ssamjang already gives enough seasoning.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash and dry 8 lettuce leaves. Slice 2 garlic cloves if using. Keep these ready-to-eat foods on a clean plate. Take 300 g chilled pork belly from its cooler only when the pan is ready; pat dry with a separate paper towel.
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Step 2
Heat a frying pan over medium heat on an outdoor camp stove. Lay pork slices in one layer and cook in batches for about 6–8 minutes total, turning with tongs, until browned and thoroughly cooked; use a food thermometer and aim for at least 71°C at the thickest part. Transfer to a clean plate, not the raw-meat plate.
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Step 3
Put a few cooked pork pieces into each lettuce leaf and add a little ssamjang, garlic and pepper if using. Fold and eat while hot. Keep the uncooked pork chilled until each batch and do not return cooked pieces to raw utensils.
Finished dish
Use one wide pan and a cooler. The listed time assumes ready-sliced pork. Check ssamjang for soy, wheat and sesame. Wash hands and utensils after raw pork. Do not cook inside a tent. Refrigerate leftovers promptly. Cook only outdoors where your campsite permits the equipment. Use clean drinking water and utensils. Keep perishable food at 4°C or below in a cooler; chill leftovers within 2 hours, or within 1 hour above 32°C.