Quick Weeknights · Korean
Korean Beef Lettuce Wraps
Spicy, freshly seared beef served in crisp lettuce leaves for a clean and refreshing bite.
Why This Works
The crisp, cool lettuce provides a refreshing contrast to the warm, spicy-sweet beef.
The Upgrade
Add shredded pickled carrots for a tangy crunch.
Chef's Secret
Michelin TechniqueUse high heat for the initial browning of the beef to achieve a Maillard reaction, which adds savory depth.
Ingredients
Total time including resting: 20 min
Directions
Whisk soy sauce, sugar, ginger, garlic, and gochujang in a small bowl.
2 minHeat a large skillet over high heat; brown the beef thoroughly.
8 minDrain excess fat if needed to ensure the sauce sticks to the meat.
1 minPour the sauce over the beef, tossing until caramelized and sticky.
3 minReduce heat to low to keep warm while preparing the lettuce.
1 minWash and pat dry the lettuce leaves carefully.
2 minSpoon the beef into the lettuce leaves and serve immediately.
1 minWine Pairing
Zweigelt
Red Wine
The BottleWeszeli Zweigelt
Zweigelt's bright red cherry profile and lack of aggressive tannins make it ideal for the delicate spice of Korean beef. It pairs beautifully with the crunch of the lettuce wrap.
Nutrition per Serving
320
calories
26g
protein
12g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Kimchi
Serve pre-made spicy kimchi for a fermented, pungent kick that enhances the depth of the seared beef.
Ingredients
Directions
In a small bowl, combine the chopped kimchi, sesame oil, sugar, and rice vinegar.
Stir gently to coat the kimchi evenly.
Fold in the chopped cilantro and sliced scallions.
Allow to sit for 3-5 minutes for flavors to meld.
Transfer to a serving dish.
Garnish with toasted sesame seeds just before serving.
Side Dish
Steamed Edamame
Sprinkle steamed edamame with sea salt for a simple, high-protein snack that complements the fresh lettuce wrap experience.
Ingredients
Directions
Prepare a large bowl of ice water.
Bring a medium pot of water to a rolling boil.
Add the frozen edamame to the boiling water and cook for 3-5 minutes, until tender-crisp.
Drain the edamame immediately and plunge into the ice water to stop the cooking process.
Drain thoroughly.
Toss the edamame with sea salt, sesame oil, and garlic powder.
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