Korean BBQ Beef Lettuce Wraps with Quick Cucumber Salad

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1.25 lb ground beef (85% lean)
• 1/4 cup soy sauce or tamari
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp gochujang
• 2 tbsp rice vinegar
• 1 English cucumber, thinly sliced
• 4 green onions, sliced
• 1 tbsp toasted sesame seeds
• 12 large butter lettuce or romaine leaves
• 2 cups cooked short-grain rice
• 1 tbsp neutral oil
• 1 lime lime wedges

Instructions

1. 1In a small bowl whisk soy sauce, brown sugar, sesame oil, half the garlic, ginger, and gochujang until the sugar dissolves; set aside as the sauce.
2. 2For the quick cucumber salad, toss sliced cucumber with rice vinegar, salt, half the green onions, and half the sesame seeds; refrigerate while you cook.
3. 3Heat neutral oil in a large skillet over medium-high until shimmering. Add the ground beef and cook, breaking it into small crumbles, until deeply browned and crispy in spots, 7–9 minutes.
4. 4Drain excess fat if needed, then stir in the remaining garlic and cook 30 seconds until fragrant. Pour the prepared sauce over the beef and simmer, stirring, until glossy and thickened, 2–3 minutes.
5. 5Warm the cooked rice if needed and set out a platter of sturdy lettuce leaves.
6. 6Spoon a small scoop of rice into each lettuce cup, top with a generous spoonful of the sticky Korean BBQ beef, and finish with cucumber salad, remaining green onions, and sesame seeds.
7. 7Squeeze a little lime over each wrap just before eating. Serve immediately so the lettuce stays crisp and the beef stays hot.