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Lettuce Wraps recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Three Sixty Rooftop Bar›Lettuce Wraps Recipe

Lettuce Wraps Recipe

Name: Three Sixty Rooftop Bars Lettuce Wraps Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb ground beef (or thinly sliced sirloin); 3 tbsp soy sauce; 1 tbsp brown sugar; 1 tsp sesame oil; 3 cloves garlic, minced; 1 tsp ginger, grated; 1 tsp gochujang (Korean chili paste) or gochugaru; 3 stalks green onions, thinly sliced; 1 tbsp vegetable oil; 1 tbsp toasted sesame seeds; 1 medium carrot, julienned; 1 cup daikon radish, julienned (or cucumber); 1 cup rice vinegar; 1 cup water; 2 tbsp sugar; 1 tsp salt; 8 leaves bibb lettuce leaves (washed, separated); 0.5 cup kimchi (optional, chopped); 0.25 cup fresh cilantro leaves; 1 each thinly sliced jalapeño (optional); 2 tbsp ssamjang or additional gochujang; 2 each lime wedges

Inspired by Three Sixty Rooftop Bar

Time40m

Serves4

Korean BBQ, pickled veg, bibb cups

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Ingredients

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Korean BBQ Filling

1 lb ground beef (or thinly sliced sirloin)

3 tbsp Aged soy sauce

1 tbsp Brown sugar

1 tsp Toasted sesame oil

3 cloves Garlic, minced

1 tsp Ginger, grated

1 tsp gochujang (Korean chili paste) or gochugaru

3 stalks green onions, thinly sliced

1 tbsp Tuscany sunflower oil

1 tbsp toasted sesame seeds

Pickled Vegetables

1 medium carrot, julienned

1 cup daikon radish, julienned (or cucumber)

1 cup Rice vinegar

1 cup water

2 tbsp sugar

1 tsp Celtic sea salt

Assembly & Garnishes

8 leaves bibb lettuce leaves (washed, separated)

1/2 cup kimchi (optional, chopped)

1/4 cup Fresh cilantro leaves

1 each thinly sliced jalapeño (optional)

2 tbsp ssamjang or additional gochujang

2 each Lime wedges

Method

Pickled Vegetables

Prepare the vegetables: peel and julienne the carrot and daikon (or thinly slice cucumber). Place them in a clean jar or bowl that will fit them.

Make quick pickle brine: in a small saucepan, combine rice vinegar, water, sugar, and salt. Warm gently, stirring until the sugar and salt dissolve, then remove from heat and let cool slightly (about 3–5 minutes).

Pour the warm brine over the vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. For best flavor, refrigerate 2 hours to overnight. Drain before serving.

Korean BBQ Filling

Make the marinade/sauce: in a bowl combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang (or gochugaru). Stir until sugar is mostly dissolved.

Heat a large skillet or cast-iron pan over medium-high heat and add vegetable oil. When hot, add the ground beef (or thinly sliced sirloin) and cook, breaking up with a spoon, until it begins to brown, 4–6 minutes.

Pour the sauce over the meat and continue cooking until the liquid has mostly evaporated and the meat is well coated and caramelized, about 3–5 more minutes. Taste and adjust: add a pinch of sugar or a splash of soy if needed.

Stir in most of the sliced green onions and toasted sesame seeds, reserving a little for garnish. Remove from heat and keep warm.

Assembly & Garnishes

Prepare lettuce cups: gently pat bibb leaves dry and arrange on a serving platter. If leaves are small, place two together to create a sturdier cup.

Build wraps: place about 2–3 tablespoons of the warm Korean BBQ filling into each lettuce cup. Top with a small amount of drained pickled vegetables, a spoonful of chopped kimchi if using, and a few cilantro leaves.

Add heat and sauce: garnish with thin jalapeño slices if desired and drizzle a little ssamjang or gochujang on top (about 1/4–1/2 teaspoon per wrap) or serve sauce on the side.

Finish and serve: sprinkle remaining green onions and sesame seeds over the assembled wraps. Serve immediately with lime wedges on the side for squeezing.