Ingredients

• 2 lbs Maika`i Spicy Pork Bulgogi
• 2 bunches red leaf lettuce
• 1 container Bale Pickled Vegetables (12 oz)
• 1 bottle Sambai Oelek *you may subsitutue Kewpie Roasted Sesame Dressing if you'd prefer less spice
• Cooked white rice, as much as you would like

Optional Ingredients

• 2-inch cut green onions, sliced garlic
• Assorted banchan like kimchi or pickled onion
• Fresh herbs like cilantro, mint, and Thai basil
• Japanese cucumbers, sliced on a bias about 1/4 inch thick

Directions

1. Pre-heat the grill: Clean and slightly grease the grill grates with non-stick spray or a paper towel dabbed with oil.
2. Wash the red leaf lettuce and cilantro (is using) under cold water, then dry well by shaking off excess water and parting with paper towels.
3. Cut off the stem from the red leaf lettuce and fan out the leaves onto a large serving plate.
4. Trim off the roots from the cilantro and discard. Cut cilantro into 2-inch pieces and add to the serving plate.
5. Transfer the pickled vegetables and your sauce of choice (sambal or roasted sesame dressing) to separate saucers and set aside.
6. Using your hands (disposable gloves recommended) separate the spicy pork bulgogi to void clumping, then place it on the grill as you would for Korean BBQ. Cook in batches to allow grill to maintain heat.
7. Cook each side for about 3 minutes until slightly charred and fully cooked.
8. Once cooked, transfer to a plate and serve with the accompaniments.

How to eat

1. Take a piece of lettuce and hold it in your hand or place it on a plate.
2. Add a spoonful of rice to the center of the leaf.
3. Place a piece of bulgogi on top of the rice.
4. Add a small dollop of sauce on top of the meat.
5. Add any additional ingredients like cilantro, cucumber, or sliced garlic.
6. Fold the edges of the leaf over the fillings to create a small bundle, either like a burrito or simply gathering the edges together.