Use quick, lean ground beef to make these Korean beef lettuce wraps in under 20 minutes. They’re flavorful, healthy, and simple to prepare—perfect for busy weeknights, flexible family dinners, and easy meal prep.
We love lettuce wraps here. After discovering how simple and delicious Korean ground beef bowls are, I realized that same filling works beautifully wrapped in lettuce. These wraps give you the best of both worlds—big, savory-sweet flavor with a light, crunchy vessel.
Korean-style beef, often referred to as bulgogi, traditionally uses thinly sliced, tender beef in a sweet-and-salty sauce. This recipe adapts those flavor notes for ground beef and everyday pantry ingredients so you can have a speedy meal without sacrificing authentic taste. It’s an approachable version designed for quick lunches or fast weeknight dinners.
They’re a favorite when I want something satisfying but not heavy. Serve rice on the side or spoon the mixture over rice for those who prefer a bowl—kids usually opt for rice, while adults love the lettuce cups. Versatile and family-friendly!
Why You’ll Love Korean Beef Lettuce Wraps
- Ready in about 20 minutes from start to finish
- Uses common pantry ingredients and lean ground beef
- Build-your-own style dinner—great for family customization
- A simple sauce delivers a sweet-salty, savory punch without thickening agents
- Crisp lettuce and fresh veggies contrast perfectly with the tender beef
- Filling stores, reheats, and freezes well for meal prep
What Others Say
“I’ve made these three times now and love them! They are so flexible for a family meal—lettuce wraps for adults and the same meat mixture over rice for the kids. The meat is delicious, and everyone gets to pick their own toppings.” —Amanda
Ingredient Notes
- Ground beef or sirloin: Use lean ground beef (or thinly sliced sirloin if you prefer). If excess fat renders while browning, dab it off for a leaner result.
- Garlic: Fresh garlic adds the best flavor as it sizzles with the meat. If needed, substitute 1/2 teaspoon garlic powder and whisk it into the sauce.
- Sauce: Combine low-sodium soy sauce, brown sugar (or honey), toasted sesame oil, ground ginger, red pepper flakes, and freshly ground black pepper for a balanced, quick sauce.
- Bibb lettuce: Boston (Bibb) works wonderfully for cups because the leaves are sturdy, slightly curled, and the right size. Romaine or green leaf also work well.
- Toppings: Shredded carrots, finely chopped bell pepper, and diced cucumber are our favorites. Finish with sliced green onions and toasted sesame seeds.
Ingredient Spotlight: Bibb Lettuce
Boston Bibb lettuce is ideal for wraps: the leaves form a natural bowl, are crisp yet tender, and have a mild flavor that doesn’t overpower the filling. You’ll often find Bibb sold as a compact head or hydroponic “living” lettuce. Other butterhead lettuces, little gem, romaine, or even iceberg can be used in a pinch.
Lettuce Cups in No Time
These wraps look and taste like an involved dish, but the method is straightforward and fast. The beef cooks quickly and the sauce comes together in moments—perfect for simple weeknight cooking.
Pro Tip
Start rice first if you’re serving it on the side. The beef mixture finishes quickly and you don’t want to be waiting on grains. Microwaveable rice packets are a convenient option if you need rice ready in about 3 minutes.
Brown the ground beef with the garlic in a large skillet over medium-high heat. For lean ground beef, you typically don’t need to add oil; the meat will render enough fat to cook. Break it into small crumbles and cook until mostly browned, dabbing off excess fat if desired.
Whisk the sauce in a small bowl—soy sauce, brown sugar (or honey), toasted sesame oil, ground ginger, and red pepper flakes—and pour it over the browned beef. Simmer 1–2 minutes so the flavors meld. The sauce is balanced enough that no thickener is required.
Prep toppings while the beef simmers: wash the lettuce leaves and chop the carrots, bell pepper, cucumber, and green onions. When the filling reaches your desired consistency, reduce the heat to low and keep warm until serving.
Assemble by layering two lettuce leaves, spooning a generous portion of beef into the center, and topping with shredded carrots, bell pepper, cucumber, green onion, and a sprinkle of toasted sesame seeds. Serve rice on the side or inside the wraps if you like.
More Quick, Satisfying Dinners
If you enjoy light, healthy meals like these, try similar favorites such as jerk chicken lettuce wraps, sesame cashew chicken, or ground beef and broccoli bowls for simple, flavorful weeknight dinners.
Korean Beef Lettuce Wraps
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 4
So delicious, healthy, and easy to make—these wraps are a go-to for lunch or dinner and are great for meal prep.
Ingredients
- 1 pound lean ground beef
- 2–3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar (or substitute honey)
- 1 Tablespoon toasted sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 8–10 cranks freshly ground black pepper
- 1 head Boston Bibb lettuce
- 3/4 cup shredded carrots
- 1/2 medium bell pepper, finely chopped
- 1/2 medium cucumber, finely chopped
- Thinly sliced green onion
- 1 Tablespoon toasted sesame seeds (optional)
- Rice, optional for serving
Instructions
- Warm a large skillet over medium-high heat. Add the ground beef and minced garlic. Break the meat into small crumbles and sauté until mostly browned. Drain or dab off excess fat if desired.
- In a small bowl, combine the soy sauce, brown sugar, toasted sesame oil, ground ginger, red pepper flakes, and black pepper. Stir the sauce into the beef and cook for 1–2 minutes until flavors meld. Reduce heat to low and keep warm.
- While the beef cooks, wash and dry the lettuce leaves and prepare the toppings (carrots, bell pepper, cucumber, green onions).
- Layer two leaves of lettuce per cup, spoon in the beef mixture, and top with shredded carrots, chopped pepper, cucumber, green onions, and sesame seeds. Serve with rice if desired. Enjoy.
Notes
- Garlic: Fresh garlic is preferred. If using garlic powder, add 1/2 teaspoon to the sauce rather than to the pan.
- Sweetener: Brown sugar works well, or swap equal parts honey for a slightly different sweetness.
- Lettuce: Boston Bibb is ideal, but other butterhead lettuces, romaine, iceberg, or little gem are acceptable alternatives.
- Heat: Reduce or omit red pepper flakes if serving children or heat-sensitive eaters; the small amount here is mild.
- Rice: If serving rice, start it first since the beef finishes quickly. Microwaveable rice packets are convenient for a fast side.
- Storage: Store cooked beef tightly covered in the refrigerator for 3–4 days. Keep chopped veggies separate. Reheat meat before assembling.
- Freezer-friendly: Freeze the cooked beef in a freezer-safe container for up to 3–4 months. Thaw in the fridge overnight before reheating.
Nutrition Estimate
Per serving (estimate, without rice): Calories 280 kcal; Carbohydrates 20 g; Protein 26 g; Fat 10 g; Saturated Fat 3 g; Sodium 630 mg; Fiber 2 g; Sugar 16 g. Values are approximate and will vary with specific ingredients and portion sizes.
Originally published July 9, 2021. Updated with new photos and clarified ingredient notes. The recipe itself remains unchanged.