Korean Beef Lettuce Wraps
Published 1/10/2025
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These Korean Beef Lettuce Wraps combine the best of both worlds by incorporating our homemade Korean-style ground beef into a handy handheld meal cradled in butter lettuce. Whether you’re looking for a tasty appetizer or a flavorful main, this one’s got our hearts, and sure to have yours, too.
I, like a lot of us, am OBSESSED with Korean BBQ. The strong, bold flavors of garlic, ginger, and soy mixed with the charred, caramelized meat just speak to my soul. But let’s be real: sometimes, we don’t have time for a full-on KBBQ session, or we crave that same taste but in a lighter form. These Korean beef lettuce wraps are IT.
New to making Korean-style beef? We’ll break it down for ya below so your cooking process is as easy as can be. Get ready for some major flavor and texture action!
Korean Beef Lettuce Wraps – Key Ingredients
- Soy sauce: A must-have in Korean cooking, soy sauce adds depth and umami to the dish. If you’re gluten-free, opt for tamari instead.
- Rice vinegar & sesame oil: These are used to pickle and flavor the vegetables and create the delicious beef sauce.
- Gochujang: You can’t have Korean food without this spicy, fermented chili paste! It adds heat and an addictive depth of flavor.
- Ginger: Freshly grated is best, but you can also use ground ginger if that’s what you have on hand.
- Ground beef: Use lean or fattier beef, depending on your preference.
- Green onions: Thinly sliced green onions add a refreshing bite to the wraps.
- Bell pepper: Use any color you like, but red or yellow add a nice pop of color.
- Fresh lime juice: For a tangy, citrus kick.
- Lettuce leaves: Boston or Bibb lettuce leaves make for the perfect vessel to hold all the flavorful fillings.
What other types of meat can I use in this recipe?
We recommend using ground beef, but ground pork, turkey, chicken, or a plant-based ground will work, too. You can also use thinly sliced chicken, pork, or beef if you prefer larger pieces of meat in your wraps. Just make sure to adjust the cooking time accordingly. Shrimp is also a great option for a seafood twist on these wraps.
What are some other vegetables I can add?
Some great options include thinly sliced cucumber, bean sprouts, shredded cabbage or lettuce, and diced avocado. We also love adding kimchi for an extra punch of flavor!
try it!
Korean Ground Beef Bowls
Looking for Korean-inspired flavors, but not in a lettuce wrap? Try our Korean ground beef bowls!
Making This Korean Beef Lettuce Wraps Recipe for Meal Prep?
YOU GO, GIRL. If you are meal-prepping this recipe, store the beef, lettuce, and vegetables separately until ready to serve. This will prevent the lettuce from getting soggy and keep all the components fresh. When ready to eat, simply reheat the beef in the microwave or on the stove and assemble your lettuce wraps with the vegetables.
Storage Directions
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
What to Serve with Korean Beef Lettuce Wraps
Upgrade these Korean ground beef lettuce wraps into a complete and satisfying meal by pairing them with some delicious sides.
Fried rice is always a good go-to. Our Easy Instant Pot Fried Rice or Sticky Rice would be yum-tastic options! Add on our Cashew Crunch Edamame Salad, Spring Roll Salad or Ginger Pea Salad for an extra refreshing crunch.
Korean Lettuce Wraps Recipe
Ingredients
Beef
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 teaspoons light brown sugar
- ⅛ teaspoon fish sauce
- 1 teaspoon gochujang
- 1 tablespoon fresh grated ginger
- 1.5 lbs. ground beef
- 1 teaspoon corn starch
- 2 teaspoons sesame seeds
- 1 green onion, chopped
Other Ingredients
- 1 red bell pepper, diced
- 2 large carrots, peeled and sliced into match sticks
- 1 tablespoon rice vinegar
- ¼ teaspoon sea salt
- 2 teaspoons sesame oil
- 2 teaspoons fresh lime juice
- ½ cup diced green onions, + more for garnish
- ⅓ cup chopped fresh cilantro
- 6-8 large lettuce leaves for wraps
- 1 tablespoon sesame seeds
Instructions
- Prepare the vegetables. Add the red peppers, carrots, rice vinegar, salt, sesame oil, and lime juice to a bowl and toss. Place in the refrigerator.
- Next, whisk together the soy sauce, rice vinegar, sesame oil, garlic, brown sugar, fish sauce, gochujang, and ginger in a separate bowl. Set aside.
- Heat a large skillet over medium/high heat. Add the ground beef and cook until almost fully cooked, 4-6 minutes.
- Pour the soy sauce mixture over the beef and reduce the heat. Simmer for 3-4 minutes.
- When the beef is cooked, move the beef to one side of the skillet and the sauce to the other. Sprinkle the cornstarch into the sauce and whisk vigorously until the cornstarch dissolves. Stir the sauce and beef back together and gently simmer over medium heat until the sauce thickens.
- Remove from the heat and top with sesame seeds and green onions.
- Remove the vegetables from the refrigerator and add the green onions and cilantro to the vegetables, toss.
- Build the lettuce wraps by filling each ground beef and top with vegetables. Garnish with sesame seeds and enjoy.
Tips & Notes
- If you are meal-prepping this recipe, store the beef, lettuce, and vegetables separately until ready to serve.
- We recommend using ground beef, but ground pork, turkey, chicken, or a plant-based ground will work, too.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
