If you’re anything like me, you always have a huge, family-sized tub of gochujang in your fridge. If you’re not anything like me, you should think about becoming more like me. It’s good to be me. I was getting sick of tacos, burgers, meatballs, meatloaf, and hash as uses for my ground meats, so I decided to take a shot at some Korean gochujang beef lettuce wraps.
It’s an easy weeknight meal, and it takes little to no effort. All ingredients and measurements can undoubtedly be modified to your tastes, and the method would remain the same.
Enjoy these somewhat healthy, deliciously salty, spicy, and tangy Korean gochujang beef lettuce wraps the next time you have a packet of ground meat and you’re sick of the typical options.
Korean Gochujang Beef Lettuce WrapsPrint Recipe
- 1 pound of 80/20 ground beef
- 1 romaine heart
- ½ cup of matchstick or shredded carrots
- ½ cup of bagged broccoli slaw mix
- 1 tablespoon of gochujang paste
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 clove of garlic, minced
- ½ tablespoon of freshly grated ginger
- 1 tablespoon of sesame oil
- 2 tablespoons of honey or granulated sugar
- Optional: toasted sesame seeds for garnish
- In a Pyrex or microwave-safe measuring cup, combine gochujang paste, apple cider vinegar, soy sauce, fish sauce, garlic, ginger, sesame oil, and sugar and microwave in 1-minute increments, stirring each time until well combined.
- Cut the bottom off the romaine heart, separate and stack the leaves and set aside.
- In a large skillet, brown ground beef until cooked through over high heat.
- Add sauce to ground beef and turn the temperature down to low, mixing constantly.
- Add broccoli slaw and carrots to the skillet and mix for 2 to 3 additional minutes.
- Sprinkle the wraps with some toasted sesame seeds on top, and serve immediately with the stack of romaine leaves.