Ingredients for Korean Beef Lettuce Wraps
Whether you enjoy these beef lettuce wraps as an appetizer or light meal, they always deliver amazing flavor and texture. Plus, I love that they’re high in protein and low in carbs. Here is a note on all of the ingredients. Check out the recipe card for exact measurements.
Beef: For the protein base of these wraps, you’ll need 1 pound of lean ground beef. I like to use 90% lean, so they’re plenty flavorful without much grease. Garlic: Freshly minced garlic gives the meat an extra boost of flavor. Vegetables: Shredded carrots and diced red bell pepper add vibrant color and extra heartiness! Brown Sugar: Adds a touch of sweetness to balance out the savory and spicy flavors. Soy Sauce: The base of the sauce. Use reduced sodium if you’d like. Sesame Oil: Provides the sauce with a slightly nutty, complex flavor. Ground Ginger: Gives the sauce a zesty, warm taste. Gochujang Korean Chili Sauce: This sauce perfectly combines spicy, salty, earthy and sweet. It also has a thick, sticky texture that coats the beef wonderfully. Butter Lettuce Leaves: You’ll need ten butter lettuce leaves to hold the filling. They add a layer of fresh crispness that can’t be beat! Boston and iceberg lettuce will also work. Garnish: Finish with sliced green onions and sesame seeds for extra texture.
Korean Beef Lettuce Wrape Recipe Instructions
This beef lettuce wrap recipe comes together in just four easy steps and can be ready to serve in less than 30 minutes. Now, that’s my kind of recipe – especially one that’s as tasty as this!!
Beef: Beef is the star of this dish, but swap out the beef for ground turkey, ground pork, or ground chicken if you prefer. Ginger: You can use one tablespoon of freshly grated ginger to replace the ground ginger in this recipe. It will add a big, bold ginger flavor! Switch up the Veggies: Any color of bell pepper would be delicious in this recipe. Additional vegetable options include diced mushrooms, shredded purple cabbage, or zucchini. Serving: Any kind of lettuce works for these wraps, but I suggest soft, bendable lettuce like butter or green leaf lettuce. I know these are lettuce wraps, but the beef mixture would also be delicious served over rice! Make it Spicier: The Gochujang Korean chili sauce is the secret to this recipe. It gives it that small kick of Korean spice! Add more if you want it spicer. You can also garnish individual servings with red pepper flakes before serving.
In the Refrigerator: The Korean beef filling will stay fresh in the fridge for 3-4 days in an airtight container. To Reheat: Transfer the beef mixture to a skillet and cook on medium heat until warmed through, stirring frequently. You can also use the microwave to heat the beef in 30-second intervals.
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