Korean Spicy Bulgogi Lettuce Wraps

Allergens

Soy, Wheat (gluten)

Ingredients

• 8 large lettuce leaves, washed and patted dry
• 1 lb lean ground beef
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 small cucumber, thinly sliced
• 1 cup shredded carrots
• 2 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon sesame seeds
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the gochujang, soy sauce, honey, rice vinegar, garlic, and ginger. Mix well.
2. Add the ground beef to the sauce mixture and mix until evenly coated. Let marinate for 30 minutes in the refrigerator.
3. Heat a large skillet over medium high heat. Cook the marinated beef until browned and cooked through, breaking up any clumps. Season with salt and pepper to taste. Remove from heat and let cool slightly.
4. Assemble lettuce wraps: Place a scoop of cooked bulgogi in each lettuce leaf, then top with cucumber, carrots, green onions, cilantro, and sesame seeds. Fold the lettuce leaves over the fillings and serve immediately.

Chef’s Insight

This dish is a perfect balance of protein and vegetables, making it an ideal low-carb meal.

Notes

Adjust the spiciness level to your preference by adding more or less gochujang.