Korean Bbq Lettuce Wraps Recipe

Prep the aromatics and sauce

Roughly chop the yellow onion so you have about 1/2 cup when finely chopped. Slice the green onions thinly, keeping the whites and greens separate if desired. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon gochujang, 1 teaspoon grated ginger, 1 teaspoon rice vinegar, 1 tablespoon sesame oil, 1/4 teaspoon black pepper and 1/4 teaspoon salt until sugar is dissolved. Set aside.

Cook the beef

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. When hot, add the chopped yellow onion and cook 2–3 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant. Increase heat to high, add the ground beef (or thinly sliced beef in a single layer) and spread it out. Let sear without moving for 1 minute, then break up with a spatula and continue cooking until no pink remains, about 4–5 minutes total for ground beef (for sliced beef, cook 2–3 minutes per side). Drain excess fat if necessary.

Combine with sauce

Reduce heat to medium, pour the prepared sauce over the cooked beef. Stir to coat and simmer 1–2 minutes for flavors to meld and sauce to thicken slightly. Taste and adjust seasoning with an extra 1/2 teaspoon soy sauce or a pinch of salt if needed. Stir in sliced green onion whites and sprinkle 1 teaspoon toasted sesame seeds. Remove from heat and stir in green onion greens reserved for garnish.

Make the gochujang mayo by combining 1/3 cup mayonnaise with 1 teaspoon gochujang in a small bowl. Whisk until smooth and adjust heat by adding more gochujang if you like it spicier. For an optional thin drizzle, whisk 1 teaspoon soy sauce with 1/2 teaspoon rice vinegar and 1/4 teaspoon sesame oil; set both sauces aside. Refrigerate the mayo if not using immediately.

Prepare vegetables

Wash and dry the butter lettuce leaves, keeping them whole. Julienne the carrot and cucumber into thin matchsticks. Chop kimchi if using and set out cilantro leaves, sliced jalapeño, and lime wedges.

Assemble the wraps

Place a lettuce leaf in your palm or on a plate. Spoon 2–3 tablespoons of the warm Korean BBQ beef into the center of the leaf. Top with a few cucumber and carrot matchsticks (about 1–2 tablespoons each), a teaspoon of chopped kimchi if using, a few cilantro leaves, and a slice of jalapeño for heat if desired. Drizzle about 1 teaspoon of gochujang mayo over the filling and finish with a light splash of the soy/rice vinegar/sesame drizzle (about 1/2 teaspoon). Squeeze a little lime over the top.

Serve immediately while the beef is warm. Provide extra gochujang mayo, kimchi, lime wedges and toasted sesame seeds on the side so guests can customize. Refrigerate leftover beef and sauce within 2 hours and consume within 3–4 days.