Korean Ground Beef Lettuce Wraps
We partner with trusted companies that offer products which help our readers achieve their goals! If you purchase through our partner links, we get paid for the referral at no additional cost to you! Read our disclosure for more info.
These Korean ground beef lettuce wraps combine sweet and savory beef with crisp lettuce and fresh toppings for an easy, protein-packed, lighter dinner.
Asian-Style Ground Beef Lettuce Wraps
These Korean ground beef lettuce wraps are one of those dinners that feel fresh, bold, and satisfying without being heavy. Loosely inspired by bulgogi, the sweet and savory beef cooks quickly in a flavorful sauce, then gets tucked into crisp lettuce with fresh toppings.
I love serving them with a simple side like this Korean cucumber salad for extra crunch and balance. If you’re serving a family, a side of steamed rice pairs nicely. My teens love a big plate of Korean loaded fries on the side for balance!
Why I Love These Lettuce Wraps
I love exploring new flavors, and these Korean ground beef lettuce wraps are exploding with bold, savory flavor. The filling is easy to customize. I love them in lettuce wraps, while my teens and husband prefer them served over rice or noodles. Just be mindful with the gochujang. The spice can build quickly.
Ingredient Notes
Find the full recipe with printable directions.
SIGNUP FOR EMAIL UPDATES
FOLLOW US ON SOCIAL MEDIA @POPTHEKITCHEN
- Ground beef: Lean ground beef works best so the filling stays flavorful without excess grease.
- Gochujang: A Korean chili paste that adds depth and mild heat. Adjust to taste depending on spice preference.
- Soy sauce: Regular soy sauce works well, or use tamari for a gluten-free option.
- Brown sugar or honey: Adds balance to the savory sauce and gives the beef that bulgogi-inspired sweetness.
- Butter lettuce: Soft, sturdy leaves like Bibb or butter lettuce hold the filling without tearing.
For assembling the wraps:
- Kimchi: Adds tangy crunch and extra depth. Spoon it into the lettuce before adding the beef.
- Cucumber: Brings freshness and crisp texture that balances the savory beef.
- Sesame seeds: Sprinkle over the finished wraps for a light nutty finish and visual pop.
How to Make Korean Ground Beef Lettuce Wraps
Heat the sesame oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns, until fully cooked and no longer pink.
Stir in the garlic, onion, and ginger. Cook for 2 to 3 minutes, stirring often, until softened and fragrant.
Add the soy sauce, gochujang, brown sugar or honey, and rice vinegar. Stir until the beef is evenly coated. Let the mixture simmer for a few minutes so the sauce thickens slightly and the flavors come together. Remove from heat and sprinkle with sesame seeds.
Arrange the lettuce leaves on a platter. Spoon a little kimchi into each leaf, add the warm beef mixture, then top with cucumber and green onions. Serve immediately while the beef is warm. Fold the lettuce around the filling and enjoy.
Recipe Tips
- Use lean ground beef: This keeps the filling flavorful without excess grease pooling in the pan or soaking the lettuce.
- Adjust the heat: Gochujang adds depth and mild spice. Start with less and add more to taste, especially if serving kids or spice-sensitive guests.
- Warm beef, cool toppings: Assemble the wraps with warm beef and chilled toppings for the best texture and contrast.
- Don’t overfill the lettuce: Smaller portions make the wraps easier to fold and eat.
- Serve immediately: Lettuce wraps are best enjoyed right away while the beef is hot and the lettuce stays crisp.
Variations
- Protein swap: Use ground turkey or ground chicken in place of beef for a lighter option.
- Spicier wraps: Add extra gochujang or a drizzle of sriracha for more heat.
- Milder version: Reduce the gochujang and add a touch more brown sugar or honey to keep the flavor balanced.
- Extra crunch: Top the wraps with shredded cabbage or radishes for added texture.
- Bulgogi-style bowl: Skip the lettuce and serve the beef over steamed rice with the same toppings for a bowl similar to a bulgogi beef bowl.
More Recipes to Try
Korean Ground Beef Lettuce Wraps
Ingredients
- 1 pound ground beef , I like 85/15
- 1 Tablespoons sesame oil
- 3 garlic cloves , minced
- 1/2 white onion , finely diced
- 1 Tablespoon fresh ginger , minced
- 2 Tablespoon soy sauce , or tamari for gluten-free
- 1 Tablespoon gochujang , Korean chili paste
- 1 Tablespoon brown sugar
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame seeds
- 1 cup Kimchi , chopped
- 1 cucumber , julienned
- 2 green onions , sliced
- Butter lettuce , or Bibb lettuce
Instructions
- Brown the beef. Heat the sesame oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns, until fully cooked and no longer pink, about 5 to 6 minutes.
- Add the aromatics. Stir in the garlic, onion, and ginger. Cook for 2 to 3 minutes, stirring often, until the onion is softened and fragrant.
- Season and simmer. Add the soy sauce, gochujang, brown sugar or honey, and rice vinegar. Stir well so the beef is evenly coated. Let the mixture simmer for 3 to 5 minutes, allowing the sauce to thicken slightly and the flavors to come together. Remove from heat and sprinkle with sesame seeds.
- Assemble the wraps. Arrange the lettuce leaves on a platter. Spoon a little chopped kimchi into each leaf, followed by the warm beef mixture. Top with cucumber, carrot, and green onions. Add extra gochujang or ssamjang if you like more heat.
- Serve. Garnish with additional sesame seeds if desired and serve right away. Fold the lettuce around the filling and enjoy.
