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Korean Beef Lettuce Wrap

Korean Beef Lettuce Wraps

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Ingredients
  

  • 1 lb ground beef
  • 1 tbsp sesame oil
  • 3 garlic cloves minced
  • 1/2 onion finely diced
  • 1 tbsp fresh ginger minced
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp gochujang Korean chili paste
  • 1 tbsp brown sugar or honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame seeds
  • 1 cup kimchi chopped
  • 1 cucumber julienned
  • 1 large carrot julienned
  • 2 green onions thinly sliced
  • Butter lettuce or Bibb lettuce leaves for wraps
  • Additional sesame seeds for garnish
  • Extra gochujang or ssamjang for serving

Instructions
 

  • Heat the sesame oil in a large skillet over medium-high heat. Once it’s hot, add the ground beef and break it up with a spoon as it cooks. Let it brown for about 5–6 minutes, stirring occasionally.
    You’re looking for fully cooked beef with a little bit of caramelization that’s where the flavor starts building.
  • Stir in the minced garlic, diced onion, and ginger. Cook for another 2–3 minutes, just until the onions soften and everything smells amazing.
    This step makes a big difference. Taking a couple extra minutes here adds depth and richness to the whole dish.
  • Add the soy sauce, gochujang, brown sugar (or honey), and rice vinegar. Stir well so every bit of beef gets coated in that glossy, flavorful sauce.
  • Let it cook for another 3–5 minutes, allowing everything to come together. Remove from heat and sprinkle sesame seeds over the top.
  • Lay out the lettuce leaves on a large platter. Start with a spoonful of chopped kimchi in each leaf, followed by the seasoned beef. Add cucumber, carrot, and green onions.
  • Finish with an extra dollop of gochujang or ssamjang if you like things a little spicy.
  • Sprinkle with more sesame seeds if you want, then serve immediately. Fold the lettuce like a taco and enjoy every bite.