Description
Korean Ground Beef Lettuce Wraps are a quick, flavorful, and low-carb dish that combines savory ground beef with a sweet and spicy Korean-inspired sauce. Served in crisp lettuce leaves, these wraps are packed with protein and flavor, perfect for a healthy, satisfying meal. Customize with your favorite toppings, and enjoy a fresh twist on traditional tacos or wraps!
Ingredients
- For the Beef:
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1 lb ground beef (or ground turkey, chicken, )
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1 tablespoon sesame oil
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3 cloves garlic, minced
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1-inch piece of fresh ginger, grated
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon gochujang (Korean chili paste) or sriracha (for spice)
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1 tablespoon rice vinegar
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1 tablespoon brown sugar (or honey)
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1 teaspoon sesame oil (for extra flavor)
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1/4 cup green onions, chopped (for garnish)
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1/4 cup cilantro, chopped (optional, for garnish)
For the Lettuce Wraps:
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12 large lettuce leaves (such as butter lettuce or iceberg lettuce)
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Optional toppings: shredded carrots, cucumber slices, crushed peanuts, or pickled vegetables
Instructions
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Cook the Ground Beef: In a skillet, heat sesame oil over medium-high heat. Add ground beef and cook until browned and fully cooked, about 6-8 minutes. Drain any excess fat if necessary.
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Add Garlic and Ginger: Add minced garlic and grated ginger to the beef and cook for 1-2 minutes until fragrant.
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Make the Sauce: In a small bowl, whisk together soy sauce, gochujang (or sriracha), rice vinegar, brown sugar, and sesame oil. Pour the sauce into the skillet with the beef, stir to coat, and cook for another 2-3 minutes until the sauce thickens.
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Assemble the Lettuce Wraps: Spoon the Korean ground beef mixture into lettuce leaves. Add any additional toppings you like (carrots, cucumber, etc.).
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Garnish and Serve: Sprinkle with green onions and cilantro. Serve immediately with extra lime wedges or chili sauce for added flavor.
Notes
Vegan Option: Replace ground beef with crumbled tofu or tempeh for a plant-based alternative.Extra Veggies: Add shredded cabbage, bell peppers, or mushrooms for extra flavor and texture.Spicy Kick: Adjust the heat by adding more gochujang or sriracha.Gluten-Free: Use tamari or coconut aminos instead of soy sauce for a gluten-free version.Storage: Store leftover beef in an airtight container for up to 3 days. Keep lettuce leaves separate to prevent wilting.
