The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Barbecue pork with butter lettuce, and cucumber and radish pickle

The Korean gochujang chilli paste in this dish is worth searching Asian grocers for, but Sriracha or another chilli sauce will also provide the added kick.

You'll need

200 gm (1 cup) long-grain white rice 12 butter lettuce leaves, trimmed 700 gm barbecue pork, thinly sliced (see note) To taste: gochujang chilli paste To serve: coriander and toasted sesame seeds   Cucumber and radish pickle 125 ml (½ cup) rice wine vinegar 30 gm caster sugar 2 radishes, cut into wedges 1 cucumber, seeds removed, coarsely chopped To taste: sesame oil


  • 01
  • For cucumber and radish pickle, combine rice wine vinegar, sugar and 60ml water in a small saucepan over medium heat. Stir to dissolve sugar. Bring to the simmer then set aside to cool slightly. Place radish and cucumber in a bowl, pour in pickle dressing, add sesame oil to taste, and set aside.
  • 02
  • Rinse rice, bring to a simmer in 375ml water, then reduce heat to low, cover and cook until tender (15-20 minutes). Set aside to steam.
  • 03
  • Divide a little rice among lettuce leaves, top with pork, chilli paste and coriander. Scatter with sesame seeds, and serve with pickle and extra gochujang to the side.
Note Barbecue pork is available at Asian delicatessens and grocers.

At A Glance

  • Serves 6 - 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 - 8 people

Featured in

Sep 2013

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.