Korean Beef Lettuce Wraps

Korean Beef Lettuce Wraps: Step by Step

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1. Heat the oil in a large pan and fry the mince for 8 minutes, breaking it up, until browned and dry.

   Mark done Start 8 min timer

2. Add the garlic and ginger for 30 seconds, then the soy sauce, sugar, sesame oil and gochujang. Bubble for 2 minutes.

   Mark done Start 30 sec timer

3. Spoon the beef and rice into the lettuce leaves.

   Mark done

4. Top with the spring onions, cucumber and sesame seeds.

   Mark done

Keep an Eye on These

1. Brown the mince until dry.
2. Do not stir too often.
3. If your hob runs hot, check at 1 minute.
4. Use crisp, cup-shaped leaves.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

On the Table Alongside

Kimchi · Steamed rice · Pickled radish · Cold barley tea

Keeping Korean Beef Lettuce Wraps

The beef keeps in the fridge for 3 days. Assemble the wraps fresh.

Common Questions

Korean Beef Lettuce Wraps Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.