Jones Dairy Farm Logo
Back to Menu Ideas
Jones Pork and Bacon Meatballs in Korean BBQ sauce served in Bibb lettuce cups with sushi rice, herbs, and quick pickle vegetables
Hand drizzling sriracha mayo over Korean BBQ lettuce wraps with Jones Pork and Bacon Meatballs, sushi rice, and fresh vegetables
Close-up of sriracha mayo being poured over a Korean BBQ meatball lettuce wrap on a white rectangular plate
Overhead view of three Korean BBQ lettuce wraps with Jones Pork and Bacon Meatballs, sushi rice, radish, carrots, and cucumber
Jones Pork and Bacon Meatballs in Korean BBQ sauce served in Bibb lettuce cups with sushi rice, herbs, and quick pickle vegetables
Menu Concept

Korean BBQ Lettuce Wrap

Bold Flavor, Light Format

Korean BBQ has moved well beyond wings and rice bowls, and lettuce wraps offer operators a lighter, fresher vehicle for that same bold flavor profile. This concept pairs a rich, glazed protein with a cool, crisp lettuce cup, giving guests indulgence and freshness in the same bite, a combination that’s harder to find on Korean BBQ menus currently built around heavier bowl and rice formats.

The Menu Concept

  • Jones Dairy Farm Pork and Bacon Meatballs tossed in a Korean BBQ glaze, served over sushi rice in a crisp Bibb lettuce cup.
  • Topped with a fresh herb and vegetable mix of scallions, Fresno chilies, Thai basil, mint, radish, carrots, and quick pickle cucumbers for crunch and brightness against the richness of the glaze.
  • Finished with crispy garlic and a drizzle of sriracha mayo for texture and a final layer of heat.

The Jones Difference

Korean BBQ sauces built for wings or ribs don’t always hold up on a protein this small. Jones Pork and Bacon Meatballs are fully cooked and portion-controlled, so they take on sauce without breaking down into the lettuce cup the way loose ground meat or a smaller, softer meatball would.

That structural integrity matters here more than in a pizza or a bowl application, because the meatball is the only thing standing between a clean handheld bite and a mess of sauce and rice falling through the lettuce leaf.

Operators get the bacon-forward flavor Jones is known for, without having to build a from-scratch meatball program that can survive a Korean BBQ glaze.

Chef’s Notes

Toss the meatballs in the Korean BBQ sauce hot, right before assembly, so the glaze clings instead of pooling. Sauce applied cold or too far ahead will slide off the lettuce during service.

Rice goes down first as a base layer to absorb any sauce runoff before it hits the lettuce. Keep it warm but not hot, since hot rice will wilt the herbs and lettuce on contact.

Build the herb and vegetable components (scallions, Fresno chilies, Thai basil, mint, radish, carrots, and pickled cucumber) as a pre-mixed slaw rather than individually placed garnishes. Individually placed will not hold up in a high-volume line and will slow ticket times.

Crispy garlic goes on last, right before the sriracha mayo drizzle, so it stays crunchy instead of steaming from the heat of the meatballs.

Menu Fit

  • Appetizers & Starters
  • Shareable
  • Lunch
  • Dinner
  • Asian-Inspired
  • Casual
  • Fast Casual
  • Restaurants

This menu concept features

Pork and Bacon Meatballs

Product Info
Product Info

This menu concept features

Pork and Bacon Meatballs

Product Info
Product Info

Related Menu Ideas