Name: Asian Beef Lettuce Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound ground beef; 1 tablespoon sesame oil; 3 garlic cloves (minced); 1/2 onion (finely diced); 1 tablespoon fresh ginger (minced); 2 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon gochujang (Korean chili paste); 1 tablespoon brown sugar or honey; 1 tablespoon rice vinegar; 1 tablespoon sesame seeds; 1 cup kimchi (chopped); 1 cucumber (julienned); 1 large carrot (julienned); 2 green onions (thinly sliced); butter lettuce or Bibb lettuce leaves (for wraps); additional sesame seeds (for garnish); extra gochujang (for serving)

If you're craving something flavorful but still light, these Asian Beef Lettuce Wraps are perfect. They come together in about 30 minutes, packed with that sweet and spicy Korean BBQ flavor everyone loves. I like making them on busy weeknights when I want something fresh but easy! And the best part is everyone can build their own wraps right at the table.

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Ingredients

Ground beef - I usually use lean ground beef (90/10). You can swap for ground turkey or chicken if you want something lighter.
Gochujang - This spicy Korean chili paste adds a deep, savory-sweet flavor. If you can't find it, use sriracha mixed with a little honey-it's not the same but works fine.
Soy sauce - I like using low-sodium soy sauce or tamari if I'm cooking gluten-free. It brings that rich, salty flavor.
Sesame oil - Don't skip this! It gives that nutty Korean BBQ taste. Just a drizzle goes a long way.
Kimchi - Adds crunch, tang, and heat. Not everyone loves it, but I think it makes the wraps way more exciting.
If you enjoy bold flavors like this, you'll also love my Korean Sloppy Joes, Korean potatoes and refreshing Asian Cucumber Salad - they make great sides or quick lunch ideas too.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Korean Beef Lettuce Wraps

Cook the beef: Heat sesame oil in a skillet and brown the ground beef for about 5-6 minutes, breaking it up as it cooks.
Add aromatics: Stir in garlic, onion, and ginger. Cook until fragrant and the onion softens.
Season the beef: Add soy sauce, gochujang, brown sugar (or honey), and rice vinegar. Stir everything together and cook for a few more minutes so the flavors blend.

Assemble the wraps: Lay out lettuce leaves and fill each with a spoonful of chopped kimchi, the beef mixture, cucumber, carrot, and green onions.
Serve and enjoy: Add a little extra gochujang or ssamjang if you like things spicy, sprinkle sesame seeds on top, and fold them up like tacos!

Tips

Kimchi isn't a must, but I always add it for the crunch and tang-it makes the wraps pop with flavor.
Bibb or butter lettuce are my go-to because they're soft but strong enough to hold all the fillings without tearing.
While the beef cooks, I chop my veggies and get the toppings ready-it makes everything come together so fast.
If you can't find gochujang, a mix of sriracha and honey or even chili garlic sauce works in a pinch.
Sometimes I spoon the beef over a little rice or quinoa for a heartier meal,it turns into a quick Korean-style rice bowl.
A sprinkle of sesame seeds at the end makes it look fancy (and adds that perfect toasty bite).

Julia's Tip

Always slice or break up the beef small so it soaks up all that delicious gochujang sauce evenly.
Don't cook the beef too long: once it's browned and juicy, pull it off the heat so it stays tender.
Gochujang brings that sweet heat I love, but if you're cooking for kids, start with less and adjust next time.

Serving Suggestions

Edamame or roasted broccoli
Steamed jasmine rice or cauliflower rice
Cucumber salad
Ramen soup
Korean-style pickled radish
Miso soup

Freezing And Storing Instructions

These wraps make awesome leftovers. I keep the beef and toppings in separate containers for easy grab-and-go lunches.

To Store. Keep leftover beef in an airtight container in the fridge for up to 4 days. Store the lettuce and veggies separately.
To Freeze. The beef mixture freezes great for up to 2 months. Thaw overnight in the fridge.
To Make Ahead. Cook the beef mixture the day before and reheat before serving. Chop veggies right before dinner for the best texture.
To Reheat. Warm the beef in a skillet over medium heat until hot. Avoid microwaving the lettuce-it'll wilt fast.

More Asian-Korean Recipes

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Recipe Card

Julia