Korean BBQ Lettuce Wraps
Enjoy restaurant-quality fusion lunch with ground beef, butter lettuce, and cooked white rice as the star. Each bite delivers crowd-pleasing appeal with perfectly balanced seasonings. The perfect addition to your regular lunch rotation.
Time Breakdown
Ingredients (4 servings)
- 1 poundground beef85% lean
- 2 headsbutter lettuceleaves separated and washed
- 2 cupscooked white ricewarm, for serving
- 2 mediumcarrotsjulienned
- 1 mediumcucumberthinly sliced
- 4 smallradishesthinly sliced
- 4 stalksgreen onionssliced
- 3 tablespoonssoy saucelow-sodium
- 2 tablespoonsbrown sugarpacked
- 1 tablespoonsesame oil
- 1 tablespoonrice vinegar
- 3 clovesgarlic clovesminced
- 1 tablespoonfresh gingerminced
- 1 teaspoongochujangor sriracha for milder heat
- 1/4 cupmayonnaise
- 1 tablespoonvegetable oil
- 2 tablespoonssesame seedstoasted
- 1/4 cupcilantrochopped
Instructions
- 1
Make spicy mayo: Mix mayonnaise with half the gochujang (or sriracha) and set aside.
2min - 2
In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and remaining gochujang.
3min - 3
Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, for 6-7 minutes until browned.
7min - 4
Pour the sauce over the beef and stir to coat. Cook for 2-3 more minutes until sauce thickens slightly.
3min - 5
Remove from heat and stir in half the green onions. Let cool slightly.
2min - 6
Arrange lettuce cups on a serving platter. Place bowls of warm rice, beef mixture, carrots, cucumber, radishes, and spicy mayo in the center.
3min - 7
To serve: let everyone build their own wraps by placing rice and beef in lettuce cups, adding vegetables, and topping with spicy mayo.
1min - 8
Garnish with remaining green onions, sesame seeds, and cilantro.
1min
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