Food Recipes Korean-Style Lettuce Wraps 3.7 (27) Add your rating & review The inspiration for this recipe is a Korean dish called Bo Ssam, which traditionally involves tender pork shoulder, an assortment of toppings, and lettuce leaves for rolling everything up. The recipe feeds a crowd (about 12 people) and it’s fun to serve family-style at parties. Bring the whole pork roast to the table and let diners pull off pieces of meat and assemble their own wraps with kimchi and pickled vegetables. It’s completely okay to roast the pork a day ahead. Wrap it tightly in plastic wrap and store in the refrigerator, and then bring to room temperature before serving. The quick pickled vegetables can be made 2 days ahead; refrigerate them in an airtight container. By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Updated on January 19, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 25 mins Total Time: 13 hrs 15 mins Yield: 12 Jump to Nutrition Facts Ingredients ¾ cup sugar, divided ¼ cup kosher salt, divided 1 6-lb. bone-in pork shoulder 1 bunch radishes, thinly sliced (2 cups) 3 carrots, thinly sliced into matchsticks (2 cups) 1 cup rice vinegar 2 heads Bibb lettuce, leaves separated 3 cups prepared kimchi Directions Combine ½ cup sugar and 3 tablespoons salt; rub mixture all over pork. Place pork in a large bowl, cover with plastic wrap, and chill for 8 to 12 hours. Preheat oven to 300°F. Transfer pork, fat side up, to a heavy roasting pan, discarding any liquid in bowl. Roast until very tender and a thermometer inserted into thickest portion registers 145°F, 4 to 4½ hours. Transfer pork to a platter and let rest until cool enough to handle, about 30 minutes. Pull into large pieces, discarding the bone. Combine radishes and carrots in a heatproof bowl. Bring vinegar, 1 cup water, and remaining ¼ cup sugar and 1 tablespoon salt to a boil in a medium saucepan over high. Cook, stirring constantly, until sugar and salt dissolve, about 4 minutes. Pour hot brine over radishes and carrots and set aside until cool, about 30 minutes. (Pickled vegetables can be made 2 days ahead; refrigerate in an airtight container.) Build lettuce wraps with pork, vegetables, and kimchi. Rate it Print Nutrition Facts (per serving) 300 Calories 11g Fat 18g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 300 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 19% Cholesterol 101mg 34% Sodium 1598mg 69% Total Carbohydrate 18g 7% Total Sugars 17g Protein 31g Calcium 52mg 4% Iron 3mg 18% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.