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Korean Beef Lettuce Wraps with Gochujang Sauce

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Sizzling Korean-style beef served in crunchy lettuce cups, topped with vibrant vegetables and drizzled with a spicy-sweet gochujang sauce — fresh, fast, and full of flavor.

Korean Beef Lettuce Wraps with Gochujang Sauce

For the Korean Beef
 1 lb ground beef (80–90% lean works best)
 2 tsp sesame oil
 2 cloves garlic, minced
 1 tsp grated fresh ginger
 2 tbsp soy sauce
 1 tbsp brown sugar or honey
 1 tbsp gochujang (Korean red chili paste)
 1 tbsp rice vinegar
 1 tbsp mirin (optional, or more rice vinegar)
 Freshly ground black pepper, to taste
 Optional: 1 teaspoon toasted sesame seeds
For the Lettuce Wraps
 1 head butter lettuce, Bibb, or little gem (washed and separated into cups)
 1 carrot, julienned or shredded
 1 cucumber, julienned or thinly sliced
 2 scallions, finely sliced
 ½ cup kimchi, chopped (optional but traditional)
 Fresh cilantro, mint, or shiso (optional garnish)
 Cooked jasmine rice or sticky rice (optional base)
For the Gochujang Drizzle Sauce
 2 tbsp gochujang
 1 tbsp soy sauce
 1 tbsp rice vinegar
 1 tbsp honey or maple syrup
 1 tsp sesame oil
 1 tbsp water (or more to thin)
 Optional: ½ teaspoon lime juice for tang
Make the Gochujang Sauce
1

  1. In a small bowl, whisk together:

    • Gochujang

    • Soy sauce

    • Rice vinegar

    • Honey or maple

    • Sesame oil

    • Water (add more to thin if needed)

    • Optional lime juice

  2. Taste and adjust to your preference — add more honey for sweetness or more vinegar for tang.

Prepare the Lettuce & Veggies
2

  1. Wash and gently dry the lettuce leaves. Keep them whole for wrapping.

  2. Julienne or thinly slice the carrot and cucumber.

  3. Chop scallions, herbs, and any other toppings you’re using.

  4. Set everything up buffet-style or on a platter for assembly.

Cook the Korean Beef
3

  1. Heat sesame oil in a large skillet over medium-high heat.

  2. Add ground beef, breaking it up with a spatula.

  3. Cook for 5–6 minutes, or until mostly browned.

  4. Add garlic and ginger; cook for 1 more minute.

  5. Stir in:

    • Soy sauce

    • Brown sugar

    • Gochujang

    • Rice vinegar

    • Mirin (if using)

    • Black pepper

  6. Simmer until sauce is slightly thickened and beef is fully cooked (2–3 minutes).

  7. Remove from heat and sprinkle with sesame seeds.

Assemble the Wraps
4

  1. Take a lettuce leaf and spoon in:

    • A small scoop of rice (optional)

    • A few spoonfuls of spicy beef

    • Veggie toppings (carrot, cucumber, scallions)

    • A dollop of kimchi, if using

    • A drizzle of gochujang sauce

    • A sprinkle of herbs or sesame seeds

  2. Serve immediately — fold and eat taco-style!

Variations
5

  • Make it vegan: Use crumbled tofu, tempeh, or mushrooms instead of beef.

  • Add crunch: Top with crispy shallots, fried garlic, or crushed peanuts.

  • Go fusion: Swap rice for rice noodles or quinoa.

  • Lower-carb option: Skip rice, load up on veggies, or use purple cabbage leaves instead of lettuce.

Pairing Suggestions
6

  • Wine: A crisp Riesling, dry rosé, or sparkling wine

  • Beer: Light lagers, Korean Hite beer, or a citrusy pale ale

  • Mocktail: Sparkling yuzu soda, iced green tea, or cucumber-lime agua fresca

Nutrition Facts

4 servings

Serving size