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1
Whisk the cola, cilantro, soy sauce, sesame oil, vinegar pepper and garlic in a large baking dish.
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2
Add the pork and turn to coat.
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3
Cover the baking dish and marinate in the refrigerator for at least 2 hours and up to 8 hours.
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4
Prepare the grill for indirect grilling, with part of the grill at high heat.
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5
Remove the pork from the marinade 30 minutes before grilling to take the chill off.
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6
Grill the pork until charred, about 3 minutes.
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7
Flip the pork and grill for another 3 minutes.
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8
Both sides of the pork should be nicely charred.
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9
Move the pork to indirect heat, cover the grill, and cook for about 5 minutes until a meat thermometer inserted in the pork registers 150 degrees F. Remove the pork from the grill and set aside, loosely tended with foil, about 10 minutes.
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10
Cut the pork, against the grain, into thin strips.
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11
Fill the lettuce leaves with some of the pork, a drizzle of the Gojuchang Sauce and top with the Quick Kimchi.
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12
Put the cabbage in a large bowl.
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13
Make an ice bath in a larger bowl.
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14
Combine the vinegar, fish sauce, gochujang, honey, ginger, garlic and chiles in a small saucepan.
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15
Bring the mixture to a simmer and immediately pour over the cabbage.
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16
Set the bowl of cabbage in the ice bath and cool, tossing occasionally.
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17
When the cabbage is cool, add the cilantro and onions.
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18
Whisk the gochujang, soy sauce, vinegar, honey, seeds, sesame oil, garlic and onions in a small bowl.
