Korean Beef Lettuce Wraps: Sweet, Spicy, Crunchy. Wrap It.

Lettuce wraps are dinner and a show. This one is a star.

Savory-sweet ground beef with garlic, ginger, and gochujang. Spoon it into crisp lettuce cups. Top with carrots, cucumber, and a spicy mayo drizzle. 20 minutes. No utensils required.

Ingredients

Serves 4.

• 1 lb ground beef (80/20)
• 1 head butter lettuce or romaine (leaves separated)
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• ¼ cup soy sauce (or coconut aminos)
• 2 tbsp brown sugar
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 2 green onions, sliced
• 1 tsp sesame seeds

For Toppings:

• 1 carrot, shredded
• ½ cucumber, thinly sliced
• Spicy mayo (2 tbsp mayo + 1 tbsp sriracha)
• Fresh cilantro or mint (optional)

Step-by-Step Instructions

Step 1: Make the Sauce

1. In a small bowl, whisk soy sauce, brown sugar, gochujang, and sesame oil.

Step 2: Cook the Beef

1. Heat a skillet over medium-high heat. Cook ground beef until browned, breaking it up (5-7 minutes). Drain excess fat.
2. Add garlic and ginger. Cook 1 minute until fragrant.
3. Pour in sauce. Simmer 2-3 minutes until thickened and sticky.
4. Stir in green onions and sesame seeds.

Step 3: Prep the Lettuce Cups

1. Rinse and dry lettuce leaves. Arrange on a platter.

Step 4: Assemble Wraps

1. Spoon Korean beef into each lettuce cup.
2. Top with shredded carrot, cucumber slices, and a drizzle of spicy mayo.
3. Garnish with cilantro or mint.

Step 5: Serve

1. Eat with your hands. Wrap. Bite. Repeat.

Summary

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Yield: 4 servings

Difficulty: Easy

Storage Notes

Fridge:

Store beef separately from lettuce for 4 days. Assemble fresh for crunch.

Reheat:

Microwave beef 1-2 minutes or reheat in a skillet.

Pro Tip:

Use iceberg or butter lettuce. They’re the crunchiest and most cup-shaped.