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
- In a small bowl, whisk soy sauce, brown sugar, gochujang, and sesame oil.
Step 2: Cook the Beef
- Heat a skillet over medium-high heat. Cook ground beef until browned, breaking it up (5-7 minutes). Drain excess fat.
- Add garlic and ginger. Cook 1 minute until fragrant.
- Pour in sauce. Simmer 2-3 minutes until thickened and sticky.
- Stir in green onions and sesame seeds.
Step 3: Prep the Lettuce Cups
- Rinse and dry lettuce leaves. Arrange on a platter.
Step 4: Assemble Wraps
- Spoon Korean beef into each lettuce cup.
- Top with shredded carrot, cucumber slices, and a drizzle of spicy mayo.
- Garnish with cilantro or mint.
Step 5: Serve
- 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.
