KBBQ Perilla Wraps

published Aug 1, 2019
KBBQ Perilla Wraps

This recipe is a nod to the proliferation and popularity of Korean barbecue in California, as well as the state’s abundance of greens and herbs.

Serves4

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

As part of Kitchn’s celebration of all things California, we asked 19 cooks from various disciplines — chefs, photographers, writers — to see what dish they think best embodies California home cooking in 2019. See all the recipes here.

Second-generation farmer Aaron Choi grows obscure produce for some of the top chefs in Los Angeles at Girl & Dug farm, located just north of San Diego. His lettuce wrap, which is piled full of greens and simply grilled meat, nods to the proliferation and popularity of Korean barbecue in California, as well as the state’s abundance of greens and herbs.

Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

KBBQ Perilla Wraps

This recipe is a nod to the proliferation and popularity of Korean barbecue in California, as well as the state’s abundance of greens and herbs.

Serves 4

Nutritional Info

Ingredients

For the onion salad:

  • 1 bunch

    Tokyo negi or scallions

  • 1 head

    red or green leaf lettuce

  • Salt

  • Freshly ground black pepper

  • Toasted sesame oil

  • Distilled white vinegar

  • Optional: white sesame seeds, sugar, and / or gochujang

For the dipping sauce:

  • 1 tablespoon

    toasted sesame oil

  • 1 1/2 teaspoons

    coarse or kosher salt

  • 3/4 teaspoon

    freshly ground black pepper

For the wrap:

  • 1 pound

    thinly sliced skinless pork belly (1/8 to 1/4-inch thick), or thinly sliced beef brisket

  • 1 bunch

    perilla (Korean sesame leaf)

  • 1 head

    red or green leaf lettuce

  • 1 head

    romaine lettuce

  • 1 bunch

    mustard greens

  • 1 bunch

    frilly red mustard greens

  • 1 bunch

    chicory (or you can sub in endive or escarole)

  • 1 bunch

    blood or French sorrel

  • 1 bunch

    fresh chrysanthemum leaves

Instructions

  1. Make the onion salad: Cut the negi into 3 to 4-inch lengths. Thinly slice the sections lengthwise, using only the white stems (greens are optional). Soak the slices in cold water for at least 15 minutes to reduce the onion's spiciness. Meanwhile, cut the red leaf lettuce into bite-size pieces and place in a large bowl.

  2. Drain the negi. Add the negi to the bowl of lettuce. Season with salt, pepper, sesame oil, and a splash of vinegar to taste. A little vinegar goes a long way in this recipe. For a sweet and spicy kick, sprinkle with sesame seeds and add sugar and gochujang to taste.

  3. Make the dipping sauce: Stir all of the ingredients together in a small bowl until the salt is dissolved.

  4. Make the wraps: Cook the sliced meat to desired temperature. It's best grilled, but any method will do.

  5. To assemble a wrap, make a stack of greens with a leaf from each of the 8 greens, starting with the largest leaf on the bottom. Top with a slice of pork belly and a bite-size portion of the onion salad. Roll it up and serve with the sauce for dipping.

Recipe Notes

Recipe courtesy of Aaron Choi, Girl & Dug Farm.