Description
Learn how to make delicious Korean beef lettuce wraps with our easy-to-follow recipe. Perfect for a flavorful and healthy meal option!
Ingredients
- 1 cup (240 ml) long grain white rice
- 1/4 cup (60 ml) reduced-sodium soy sauce
- 2 tablespoons (30 ml) coconut sugar
- 1/2 teaspoon (3 ml) chili sauce
- 1/4 teaspoon (1 ml) ground ginger
- 1 teaspoon (5 ml) toasted sesame seeds, plus more for garnish
- 2 teaspoons (10 ml) sesame oil
- 1 lb (450 g) lean ground beef
- 2 green onions, chopped – white and light green parts and dark green parts divided
- white pepper
- 2 cloves garlic, pressed or minced
- 1 head butter or Boston Bibb lettuce, leaves separated
Instructions
- Place the rice and 1-1/2 cups of water into a small pot and bring it to a boil. Lower the heat to a gentle simmer, cover the pot, and let it cook for 10 minutes. Afterward, remove the pot from the heat and let it rest for 5 minutes before uncovering and fluffing the rice with a fork. Set it aside.
- In the meantime, combine the soy sauce, coconut sugar, chili sauce, ground ginger, and sesame seeds in a small bowl, then set it aside.
- Warm the sesame oil in a 12-inch skillet over medium-high heat. Add the ground beef along with the white and light green sections of the green onions. Season with white pepper and cook until the beef is fully browned. Stir in the garlic and cook for another 30 seconds. Pour in the sauce mixture, stirring for an additional minute.
- Spoon the prepared rice into the separated lettuce leaves, then layer with the Korean beef mixture. Garnish with the dark green parts of the green onions and sprinkle additional toasted sesame seeds on top, if desired.
Notes
- Ensure the ground beef is cooked thoroughly for optimal flavor and texture in the Korean beef mixture.
- Adjust the chili sauce quantity based on your spice preference – increase for more heat or decrease for a milder taste.
- Customize the lettuce wraps by adding additional vegetables or toppings like shredded carrots or kimchi to suit your preferences.