Gochujang Beef Lettuce Cups

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 lb ground beef
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 2 tsp toasted sesame oil
• 3 cloves, minced garlic
• 1 tbsp grated fresh ginger
• 1 tbsp neutral oil
• 12 large leaves butter lettuce or little gem leaves
• 1, finely shredded carrot
• 1/2, thin matchsticks cucumber
• 3, sliced green onions
• 1 tbsp toasted sesame seeds
• 1/2 cup chopped, optional kimchi
• 1 cup, optional base cooked short-grain rice

Instructions

1. 1Rinse and thoroughly dry the lettuce leaves so they stay crisp cups rather than limp wrappers. Arrange them on a platter and chill while you cook the filling.
2. 2Whisk gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger in a small bowl until a glossy sauce forms. Set aside.
3. 3Heat neutral oil in a large skillet over medium-high heat until it shimmers. Add the ground beef and break it apart with a wooden spoon.
4. 4Cook the beef 6 to 8 minutes, stirring occasionally, until no pink remains and the edges start to brown and crisp in spots. Drain excess fat if the pan looks greasy.
5. 5Reduce heat to medium. Pour the gochujang sauce over the beef and stir constantly for 1 to 2 minutes until every crumble is coated and the sauce thickens and clings.
6. 6Taste a small bite; the mix should taste spicy-sweet and deeply savory. If it feels too thick, splash in a spoonful of water and toss once more.
7. 7Warm optional rice if using so each cup has a soft base. Spoon a little rice into each lettuce leaf, then top with a generous scoop of the hot gochujang beef.
8. 8Scatter shredded carrot, cucumber matchsticks, sliced green onions, and optional chopped kimchi over the beef for cool crunch against the heat.
9. 9Finish with a sprinkle of toasted sesame seeds. Serve immediately so the lettuce stays snappy and the beef stays glossy and warm for a satisfying midday plate.