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–+ servings

Korean Bulgogi Lettuce Wraps with Ground Beef

These Korean Bulgogi Lettuce Wraps with Ground Beef are quick, flavorful, and perfect for easy weeknight dinners or meal prep. Sweet, savory, and packed with veggies.
Print Recipe
Servings 4 people

Ingredients
  

  • 1 head of lettuce bibb, romaine, iceberg, or butter lettuce recommended
  • 3 cups cooked rice
  • 1 cup pickled carrots and daikon Recipe can be found here
  • Sriracha hot sauce for topping
  • 1 tbsp toasted sesame seeds for garnish
  • Green onion slices for garnish

FOR THE BULGOGI GROUND BEEF

  • 1 lb ground beef
  • 1 tbsp minced garlic
  • 1 tsp grated ginger
  • 4 oz apple sauce 1 single serving cup
  • 2 green onion stalks thinly sliced
  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1/4 tsp black pepper

Instructions
 

  • Prepare the pickled carrot and daikon in advance (at least 3 hours or the night before).
  • Combine all of the ingredients for the Bulgogi ground beef into a bowl. Mix gently using your hands (try not to overmix or the meat will become tough). Let the beef sit in the marinate for about 10 minutes if you can help it.
  • Add the mixture to a large pan and saute over medium heat. Spread it out over the pan and let it sit for about 2 to 3 minutes until the beef is browned on one side, then use a spatula or wooden spoon to mix and break up into crumbles.
  • Once the meat is just cooked and there is no more pink, remove from the pan and add to a bowl. Set aside.
  • Lay out the lettuce sheets and scoop in rice, then the beef, and top with picked carrots and daikon. Drizzle with sriracha hot sauce if desired and garnish with sesame seeds and green onion slices.

Notes

FOR THE PICKLED CARROT AND RADISH (DAIKON)
See recipe here (https://olivia-yi.com/pickled-carrots-and-daikon)
Tried this recipe?Let us know how it was!