Korean-Style Beef Lettuce Wraps
Ground beef cooked with garlic, ginger, and a sweet-spicy soy and gochujang sauce, spooned over rice into crisp butter lettuce cups, and topped with shredded carrot, green onion, and sesame. It's a fast, hands-on weeknight dinner that everyone builds at the table.
25 mins
6 servings
Ingredients
- 1 ½ pounds Lean Ground Beef
- 1 ½ heads of Butter Lettuce
- 1 ½ Carrot
- 4 ½ cloves of Garlic
- 1 ½ tablespoons Ginger
- 3 Scallions
- 1 ½ Yellow Onion
- 3 cups White Rice
- ¼ cup + ½ tablespoon Low-Sodium Soy Sauce
- 1 ½ tablespoons Gochujang
- 1 ½ tablespoons Rice Vinegar
- 1 ½ tablespoons Sesame Oil
- 3 tablespoons Brown Sugar
- 1 ½ teaspoons Sesame Seeds
Directions
- In a small bowl, whisk together the soy sauce, brown sugar, gochujang, and rice vinegar.
- Heat the sesame oil in a large pan over medium-high heat. Add the beef and onion and cook, breaking up the meat, until browned and no pink remains, 6 to 8 minutes. Drain off any extra fat.
- Stir in the garlic and ginger and cook about 1 minute, until fragrant.
- Pour in the sauce and simmer, stirring, for 2 to 3 minutes, until it thickens slightly and coats the beef.
- To serve, spoon a little rice into each lettuce leaf, top with the beef, and finish with the carrot, green onions, and sesame seeds.
