Korean Beef Lettuce Wraps

Course: Main Course

Cuisine: Korean

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 337kcal

Author: Quynh Nguyen

These Korean beef lettuce wraps are filled with ground beef cooked in a quick soy garlic sauce and topped with fresh, crunchy vegetables. They come together in about 20 minutes for an easy weeknight dinner.

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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.

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