For a light, crunchy and delicious lunch or dinner, prepare these simple Korean-inspired Rice and Beef Lettuce Wraps. Make it a meal by adding Carolina® Brown Rice to the savory filling.
Cook rice according to package directions.
Heat oil in large skillet set over medium-high heat; cook beef, breaking up with wooden spoon, for 4 to 6 minutes or until no longer pink. Add kimchee, gochujang and salt; cook for 2 to 3 minutes or until beef is browned.
Serve spicy beef with brown rice, lettuce leaves, green onions and sesame seeds for make-your-own lettuce wraps.
Substitute ground chicken, pork or turkey for beef if desired.
Serve as a rice bowl instead – shred the lettuce and use as a topping.
Lettuce wraps are the perfect go-to meal when you are in need of something light and easy but still tasty and filling. When it comes to stuffing your lettuce wraps, there are infinite possibilities for flavor!
This recipe uses Korean tastes from kimchi and gochujang (a Korean chili paste). However, you can customize your own based on the ingredients and flavors preferred. Swap out the ground beef for other options such as ground chicken, pork or turkey, or even a minced vegan alternative. We’ve used whole grain brown rice, however, if you’d like to use a more traditional variety use white rice or an aromatic variety such as Jasmine Rice like in these Korean Beef Lettuce Wraps.
Start with a protein of choice, a hearty grain, seasonings or sauce, and vegetables. Enjoy Caribbean flavors with these Jerk Shrimp and Lettuce Wraps served alongside a tropical and homemade pineapple salsa. Or, try a bit of southern, spicy flavor using Cajun seasoning and cooking techniques in this recipe for Rice Lettuce Wraps with Cajun Blackened Fish.
When it comes to what lettuce to use, we suggest larger leaves like Boston lettuce, butter lettuce, romaine leaves or iceberg lettuce.
Follow this meal up with a classic Asian dessert like coconut rice pudding topped with mango and sesame seeds!
A Korean staple food item, kimchi is salted and fermented vegetables, such as napa cabbage and Korean radish among many other optional additions. While nowadays it can be bought in any international food store or even a local grocery store, it is actually very easy to make at home and store for whenever you want to complement your next dish with Asian-inspired flavor.
Here are a few tips for making it at home:
-Make sure your vegetables, such as cabbage, are cut small about 1-inch.
–Soften the cabbage my massage salt in by hand and let soak.
-Add garlic, ginger, sugar, fish sauce, shrimp paste and water into a bowl and stir till it makes a paste consistency.
-Add into any glass jar and leave it for 1-5 days to ferment properly. Once you see bubbles rising, the kimchi is ready and can be stored in a fridge.