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.
Step-by-Step Instructions
Make the Sauce
In a small bowl, whisk soy sauce, brown sugar, gochujang, and sesame oil.
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.
Prep the Lettuce Cups
Rinse and dry lettuce leaves. Arrange on a platter.
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.
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.
