Korean beef lettuce wraps
Korean beef lettuce wraps are sweet, savory and a little spicy. Ground beef cooks in a sticky sauce of gochujang, soy, honey, garlic and ginger, then goes into crisp lettuce with rice and carrot. Dinner is ready in 25 minutes and you eat it with your hands.
- 25 minTotal time
- 2Servings
- 640kcal / serving
- 34 gProtein
The science: why this works
Rice by absorption
Simmering rice covered in a measured amount of water lets the grains absorb all of it. Resting off the heat for 5 minutes lets the steam spread evenly. The rice turns fluffy, not wet or gluey.
Learn: Cooking rice by absorption →Crisp the beef first
Pressing the beef flat in a hot pan creates crispy brown spots before the sauce goes in. Browning adds savory flavor that the sauce alone cannot. Add the sauce at the end so it coats rather than steams the meat.
Learn: Brown food in batches →Balancing sweet, salty and hot
Honey adds sweetness, soy brings salt and gochujang adds heat and fermented depth. Together they hit all the notes at once. Taste the sauce and adjust at the end, adding more honey or soy to suit you.
Learn: Balancing salt, sweet, sour →Korean beef lettuce wraps
25 minutes · 2 servings · Korean · Main course
Ingredients
Makes 2 servings
- 300 gground beef
- 2 tbspsoy sauce
- 1 tbsphoney
- 1 tbspgochujang
- 2 clovesgarlic, crushed
- 1 tspginger, grated
- 1 tspsesame oil
- 150 grice
- 300 mlwater
- 1 headlettuce, leaves separated
- 1carrot, cut into matchsticks
- 2green onions, sliced
- 1 tspsesame seeds
Method
Tips for the best result
- Cook the beef until no pink remains and it reaches 160°F (71°C).
- Use whole lettuce leaves with firm ribs, such as butter lettuce or romaine.
- Add the sauce at the end so it caramelizes onto the meat.
Swaps
- Swap the ground beef for ground chicken or turkey, cooked to 165°F (74°C).
- Swap the gochujang for sriracha plus a little miso for a similar kick.
- Swap the rice for cauliflower rice for a lighter wrap.
Storing and reheating
Refrigerate leftover beef and rice separately for up to 3 to 4 days. Cool the rice quickly within 2 hours. Reheat to 165°F (74°C).
Korean beef lettuce wraps: questions
What is gochujang?
Gochujang is a Korean fermented chili paste that is spicy, sweet and savory. Find it in the international aisle. A little goes a long way.
Can I make Korean beef ahead?
Yes, the beef keeps for 3 to 4 days in the fridge. Reheat to 165°F (74°C). Assemble the wraps fresh.
Why is leftover rice risky?
Cooked rice can grow bacteria if left warm. Chill it within 2 hours. Reheat until steaming hot.
