Korean Ground Beef Lettuce Wraps

These Korean ground beef lettuce wraps combine sweet and savory beef with crisp lettuce and fresh toppings for an easy, lighter, protein-packed dinner.

Prep Time15

Cook Time15

Total Time30

Course: Main Dishes

Cuisine: Korean

Keyword: Korean ground beef lettuce wraps

Servings:

Calories: 378kcal

Author: Sarah Hayes

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.

Notes

Once assembled serve immediately. Leftover beef filling can be stored in an airtight container in the refrigerator up to 3 days.

Nutrition