Spicy Pork Bulgogi (Soy-Free) with Lettuce Wraps

Ingredients

• 1.5 lbs Pork shoulder, thinly sliced
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Coconut aminos
• 4 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 1 tbsp Rice wine vinegar
• 1 tbsp Sesame oil
• 1 tbsp Honey
• 1/2 medium Onion, thinly sliced
• 1 head Lettuce leaves (for serving)
• 2 cups Cooked rice
• 1 tsp Sesame seeds
• 2 tbsp Avocado oil

Instructions

1. 1In a bowl, combine gochujang, coconut aminos, garlic, ginger, rice wine vinegar, sesame oil, honey, and thinly sliced onion.
2. 2Add pork to the marinade and mix well. Marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
3. 3Heat avocado oil in a large skillet or wok over medium-high heat.
4. 4Add marinated pork and stir-fry until cooked through and slightly caramelized, about 5-7 minutes.
5. 5Serve hot in lettuce wraps. Optional: Serve with cooked rice.
6. 6Garnish with sesame seeds.

Substitutions

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