Name: Korean Spicy Gochujang Pineapple Lettuce Cups
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3 large butter lettuce leaves, washed and dried; 1/2 cup fresh pineapple, cut into 1/2-inch chunks; 1 tbsp gochujang (Korean chili paste); 1 tsp low-sodium soy sauce; 1 tsp toasted sesame oil; 1 tsp honey; 1 small garlic clove, finely minced; 1/2 tsp rice vinegar; Pinch of freshly ground black pepper; 1 tsp neutral oil (grapeseed or canola); 1 tsp toasted sesame seeds; 1 small scallion, thinly sliced (green part only)

Korean Spicy Gochujang Pineapple Lettuce Cups

RusticMaple7404

These Korean Spicy Gochujang Pineapple Lettuce Cups are a bold, street-food-inspired snack that melds the juicy sweetness of pineapple with a fiery, umami-rich gochujang glaze. The quick sauté caramelizes the pineapple, intensifying its flavor while the smoky, spicy sauce clings to every bite. Crisp butter lettuce acts as the perfect cooling wrap, and the final sprinkle of toasted sesame seeds and fresh scallions creates a playful contrast of flavor, aroma, and texture. Perfect for a summer day, these bite-sized cups are refreshing, vibrant, and made to pair with an icy glass of barley tea.

Ingredients

Instructions

In a small bowl, mix gochujang, soy sauce, sesame oil, honey, rice vinegar, and black pepper until smooth. Set aside.
Heat a small skillet over medium-high heat and add neutral oil.
Add minced garlic to the skillet and sauté for 20 seconds until fragrant (do not brown).
Add pineapple chunks and stir-fry for 2-3 minutes until caramelized and lightly browned on the edges.
Pour the gochujang sauce over the pineapple. Toss and cook for another 1-2 minutes, stirring, until the sauce thickens and the pineapple is glossy and sticky.
Remove from heat.
Arrange butter lettuce leaves on a plate. Fill each with a generous spoonful of spicy pineapple mixture.
Garnish with sesame seeds and sliced scallions.
Serve immediately as bite-sized snacks or a light lunch. Enjoy with a glass of cold barley tea.