Korean Barbecue Lettuce Wraps

These lettuce wraps from the kitchen of my friend Macrae Schaffler are sure to become a favorite in your house. She and her husband regularly enjoyed Korean barbecue when they lived in Los Angeles, but when they moved to Tennessee they had to make it at home. Perfect for a weeknight supper or a dinner party, this recipe couldn’t be any simpler.

2 tablespoons Asian garlic chili sauce

2 tablespoons toasted sesame oil

2/3 cup rice wine vinegar

1 cup soy sauce

2 teaspoons sugar

2 teaspoons sesame seeds

3 tablespoons grated fresh ginger

1/4 cup chopped fresh cilantro

6 boneless breakfast pork chops, small, thin cuts, about 1/4-inch thick each (about 1 1/2 pounds total)

Vegetable oil, for the grates

1 large head butter lettuce, leaves separated

Fresh mint leaves (optional)

Lime wedges (optional)

Grated carrots (optional)

Chopped scallions (optional)

In a shallow nonreactive dish just large enough to hold the meat in a single layer, stir together the chili sauce, sesame oil, vinegar, soy sauce, sugar, sesame seeds, ginger, and cilantro. Reserve 1 cup of the mixture as a sauce and refrigerate until ready to use.

Place the pork chops in the marinade and toss to coat. Marinate at room temperature for 20 minutes.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the pork chops from the marinade and shake off the excess. Discard the marinade.

Place the pork chops on the grill. Close the lid and cook, turning once, until no longer pink in the middle, about 3 to 5 minutes on each side. Remove from the grill and slice into thin strips.

To serve, take 1 lettuce leaf at a time and place a spoonful of the sliced pork into the center. Garnish with the reserved sauce and your desired toppings.

Wrap the lettuce around the filling. Serve immediately.

Serves 4.

Cooking Tip: These wraps work best with the large, pliable lettuce leaves. I like to use butter lettuce, but Boston Bibb, red leaf, and even iceberg lettuces would also work. No matter which lettuce you choose, be sure to dry the lettuce well before using it for the wraps.

Do-Ahead: Make and refrigerate the marinade up to 3 days in advance. Prepare the garnishes and wrap separately in resealable plastic bags a day in advance.

Variation: If there’s no lettuce in the house, put the fillings over rice for a tasty rice bowl dish.

Marinate: 20 minutes.