Korean Beef Lettuce Wraps
These Korean beef lettuce wraps are made with ground beef cooked in a quick soy garlic sauce, then tucked into crisp lettuce leaves with your favorite toppings. They’re easy to make in about 20 minutes and are great when you want a quick dinner that still has plenty of flavor and crunch.
The beef is similar to the filling I use for Korean beef bowls, but swapping the rice bowl for lettuce wraps makes this version feel completely different. I like adding rice when I want them a little more filling, along with cucumbers, shredded carrots, green onions, or whatever we have in the fridge.
Set everything out at the table and everyone can build their own wraps.
Ingredients You’ll Need
The beef filling only needs a handful of ingredients, so this is an easy recipe to make without much prep.
Ground beef: I use one pound of ground beef. If there’s quite a bit of grease left in the pan after browning, drain the excess before adding the sauce.
Garlic: Fresh minced garlic gives the beef more flavor and only needs about 30 seconds in the pan.
Soy sauce: This makes up most of the sauce and gives the beef its salty, savory flavor.
Brown sugar: Adds sweetness and balances the soy sauce. Honey works too if that’s what you have.
Sesame oil: You only need a teaspoon for a little nutty flavor.
Ginger: This is optional. Add it if you like a little more ginger flavor in your Korean beef.
Lettuce: Butter lettuce is my favorite for lettuce wraps because the leaves naturally form little cups and are easy to fold around the filling. Green leaf lettuce works too.
Rice: Rice is optional, but it’s an easy way to make the wraps more filling.
Best Lettuce for Lettuce Wraps
I prefer butter lettuce because the leaves are soft enough to fold but sturdy enough to hold the beef and toppings. The cup-like shape also makes them easier to fill without everything falling out.
Green leaf lettuce is another good option. Look for larger leaves without too many tears, then wash and dry them well before serving.
I wouldn’t fill the lettuce too far ahead of time. Keep everything separate and assemble the wraps when you’re ready to eat so the lettuce stays crisp.
How to Make Korean Beef Lettuce Wraps
Start by browning the ground beef in a large skillet over medium heat, breaking it into small pieces as it cooks. If your beef releases a lot of grease, drain the excess before continuing.
Add the garlic and cook for about 30 seconds, just until you can smell it. Garlic can burn quickly, so there’s no need to cook it much longer.
Stir in the soy sauce, brown sugar, sesame oil, and ginger if you’re using it. Let everything simmer together for 2 to 3 minutes. The sauce should reduce slightly and coat the ground beef rather than leaving a lot of liquid at the bottom of the pan.
Then spoon the warm beef into lettuce leaves and add rice and toppings.
That’s it. The whole filling comes together in one pan and takes just a few minutes once the beef is browned.
Topping Ideas
This is the part you can easily change depending on what you have at home.
For something fresh and crunchy, try shredded carrots, sliced cucumbers, green onions, or sesame seeds. A spoonful of my Korean cucumber salad also works really well with the warm beef because the cool, crisp cucumbers balance the richer filling.
For a little heat and tang, add some kimchi. You can also drizzle a small amount of my bibimbap sauce over the top if you want your wraps spicier.
I usually wouldn’t pile on every topping at once. Pick two or three, so you still get the flavor of the beef and the crunch of the lettuce.
Helpful Tips
✔️ Drain excess grease if needed. If there’s a lot of fat in the pan after browning the beef, drain it before adding the sauce so the filling doesn’t end up greasy.
✔️ Add the garlic after the beef is cooked. Garlic only needs about 30 seconds to become fragrant. Adding it later keeps it from burning while the beef browns.
✔️ Let the sauce reduce slightly. Give the beef 2–3 minutes to simmer after adding the sauce. It should coat the beef without leaving a lot of liquid in the pan, which can make the lettuce wraps messy.
✔️ Don’t overfill the lettuce. A smaller spoonful of beef plus a few toppings makes the wraps much easier to pick up and eat. You can also double up the lettuce leaves for a sturdier wrap, especially if you’re adding rice and several toppings.
✔️ Keep the lettuce dry. After washing, dry the leaves well so they stay crisp, and the filling doesn’t slide around.
Make It a Meal
You can serve these lettuce wraps on their own for a lighter meal or add a small scoop of rice to each one to make them more filling.
Another option is to put the lettuce, beef, rice, and toppings in separate dishes and let everyone assemble their own at the table. This works especially well if everyone likes different toppings.
And if you’d rather skip the lettuce altogether, use the same idea to make my Korean beef bowls with rice and vegetables instead.
Storing Leftovers
Store the cooked beef separately from the lettuce and toppings so everything stays fresh. The beef will keep in an airtight container in the refrigerator for up to 4 days.
Reheat just the beef in the microwave or in a skillet, then assemble the lettuce wraps right before serving.
If you make these Korean Beef Lettuce Wraps, I’d love to hear how they turned out! Leave a comment and rating below.
RECIPE
Korean Beef Lettuce Wraps
Ingredients
- 1 pound ground beef
- 3 cloves garlic, minced
- ¼ cup soy sauce
- 2 tablespoons brown sugar (or honey)
- 1 teaspoon sesame oil
- 1 teaspoon ginger (optional)
- 1 head butter lettuce or green leaf lettuce
- Cooked rice (optional)
- Toppings of choice
Instructions
- Brown the beef. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned and cooked through. Drain any excess grease if needed.
- Add the garlic. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the sauce. Stir in the soy sauce, brown sugar, sesame oil, and ginger, if using. Simmer for 2–3 minutes, stirring occasionally, until the sauce has reduced slightly and coats the beef. There shouldn't be much liquid left in the bottom of the pan.
- Assemble the wraps. Spoon the warm beef into lettuce leaves. Add rice, if using, and your favorite toppings. For sturdier wraps, layer two lettuce leaves together before filling.
- Serve. Serve immediately while the beef is warm and the lettuce is crisp.
Notes
- Lettuce: Butter lettuce is my favorite because the leaves are tender, flexible, and naturally shaped like cups. Green leaf lettuce also works.
- Drain excess grease: If there’s a lot of fat left after browning the beef, drain it before adding the sauce so the filling doesn’t become greasy.
- Don’t overcook the sauce: Simmer for just 2–3 minutes, until it reduces slightly and coats the beef.
- Make them more filling: Add cooked rice to the lettuce cups or serve rice on the side.
- Protein options: Ground turkey or chicken can be substituted for the beef.
- Toppings: Try shredded carrots, sliced cucumber, green onions, sesame seeds, kimchi, or Korean cucumber salad.
- Storage: Refrigerate the beef separately from the lettuce and toppings for up to 4 days. Assemble the wraps just before serving so the lettuce stays crisp.
