Foods I never need to add to my grocery list because they end up in my cart each week no matter what:
- Applesauce. Because kids.
- Wine. See above.
- Eggs. Egg Salad for president.
- Applegate Farms Salami. Can’t stop / won’t stop.
- Ground beef.
Even if I don’t have a concrete plan in mind for using ground beef, I buy it anyway. It’s an inexpensive protein option, super versatile, and most importantly, Lincoln loves it. And if you have a toddler then you know you gotta ride that “foods we don’t complain about eating” train as far as humanly possible before its inevitable derailment.
While ground beef is spaghetti-bound at least once a week, I also frequently use it to make Skillet Tater Tot Casserole, Taco Chili, and Incredible Italian Meatballs (here are all my ground beef recipes in case you need some inspiration!) My newest creation though, Korean Beef Lettuce Wraps, is rising to the top of my ground beef faves list!
Watch How to Make It!
What is Korean Beef?
If you’ve never tasted the flavors of Bulgogi, a Korean beef dish that inspired these lettuce wraps, you’re in for a real treat. Thinly sliced beef is flavored with soy sauce (we’re going with gluten-free Tamari here,) sugar, sesame, garlic, and green onion then grilled or stir fried. The beef has that savory/sweet flavor that keeps you going back for bite after bite.
Well, I decided to make this traditional dish weeknight friendly by using ground beef instead of sliced steak! All you do is brown ground beef with green onions and garlic then simmer for a minute with a 5 ingredient sauce. Scoop over fresh lettuce cups filled with cooked rice for a 3-bite taco-type dish. 15 minutes + fridge and pantry staples = total home run!
Kid Friendly and Low Carb Options
To make this meal toddler-friendly, I turned the Korean ground beef into Korean Beef Bowls by scooping the meat mixture over rice. If you want to go the low carb route, you could swap the white rice for cauliflower rice which I think would be super tasty sauteed in either sesame or garlic-flavored wok oil. Or scoop the meat mixture into lettuce cups as shown, minus the rice. Whichever way you go, this gluten-free dinner recipe couldn’t be easier nor more delicious. Go give it a try!
How to Make Korean Ground Beef
Start by heating 2 teaspoons sesame oil in a large, 12″ skillet over medium-high heat. Add 1lb ground beef, the chopped white and light green parts of 2 green onions, and a dash of white pepper (or black pepper if that’s all you have on hand) then saute until cooked through. Add 2 cloves minced garlic then saute for 30 seconds.
Next, drizzle in a mixture of 1/4 cup LOW-SODIUM gluten-free Tamari, 2 Tablespoons coconut sugar (could sub in white sugar or honey,) 1/2 teaspoon chili garlic sauce (or more or less), 1/4 teaspoon ground ginger, and 1 teaspoon toasted sesame seeds then saute for 1 more minute.
That’s all she wrote! Scoop white rice into lettuce cups then top with the green parts of the chopped green onions, plus more toasted sesame seeds, and dive in. I hope you love this craveable, seriously simple weeknight dinner recipe! Enjoy!
More Quick and Easy Ground Beef Recipes
- Cheeseburger Quesadillas
- Beef Taco Bowls
- Crunchy Taco Hamburger Helper
- OMG-Good Goulash
- Beef and Veggie Enchilada Skillet
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Korean Beef Lettuce Wraps
Description
Korean Beef Lettuce Wraps are ready in just 15 minutes! This easy, gluten-free dinner recipe is made from kitchen staples and is even better than take-out.
Ingredients
- 1 cup long grain white rice
- 1/4 cup LOW SODIUM gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
- 2 Tablespoons coconut sugar or white sugar or honey
- 1/2 teaspoon chili garlic sauce (or more or less)
- 1/4 teaspoon ground ginger
- 1 teaspoon toasted sesame seeds, plus more for garnish
- 2 teaspoons sesame oil
- 1lb lean ground beef
- 2 green onions, chopped - white and light green parts, and dark parts divided
- white pepper
- 2 cloves garlic, pressed or minced
- 1 head butter or Boston Bibb lettuce, leaves separated
Directions
- Add rice and 1-1/2 cups water to a small saucepan then bring to a boil. Turn heat down to low then cover and simmer for 10 minutes (water should just barely be at a simmer.) Remove pan from heat then let sit for 5 minutes before removing the lid and fluffing with a fork. Set aside.
- Meanwhile, whisk together gluten-free Tamari or soy sauce, coconut sugar, chili garlic sauce, ground ginger, and sesame seeds in a small dish then set aside.
- Heat sesame oil in a 12" skillet over medium-high heat. Add ground beef and white and light green parts of green onions then season with white pepper and cook through. Add garlic then saute for 30 seconds. Pour in sauce then saute for 1 more minute.
- Scoop cooked rice into lettuce leaves then top with Korean beef mixture, green parts of green onions, and extra toasted sesame seeds if desired.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
carole strachan 07.12.2020
These were so good and easy to make. I used fresh ginger and topped it with diced avocado.
Stephanie Andrews 05.28.2020
This recipe is AMAZING, I have made it at least 10 times since first finding it. I have tweaked it slightly by adding sriracha to the sauce and on top of the final product. If you like a good kick, definitely try that!
Michigan Gurl 02.24.2020
I have enjoyed a few recipes from Iowa Girl. This one fell short. I followed the recipe exactly and while it was okay, it was missing the depth of flavor that I expected. I think it needs some doctoring!
Steve Banyas 02.20.2020
This was delicious! I doubled the garlic chili sauce amount because our family prefers some heat. Great flavor, easy to make. This will become a part of our dinner rotation – great for the soccer, baseball, busy practice nights!
Honesty 02.06.2020
I had a dinner to make for the most picky bunch of eaters I have ever encountered; I chose this recipe under the assumption that they couldn’t compare it to anything else they’d had (the dreaded “that’s not how my mom makes it!”) Lol The looks I got about dinner being wrapped in lettuce…. (“eewww… it’s not like cabbage rolls is it?!?”) were not encouraging, and I wasn’t sure they’d even try it. But miracles do happen, they all tried it, and for the FIRST TIME EVER, we all immensely enjoyed our meal – so much so, that I was specifically asked to save the recipe!! Totally awesome! Thank you SO much!
Kristin 02.06.2020
Cannot tell you how happy it makes me to hear this, Honesty!! Thank you so much for sharing, and for your recipe rating and review! I really appreciate it!
Susan Knorr 12.09.2019
Can’t wait to try this recipe! I am a fan of fresh ginger root- would you recommend using that in place of the ground ginger? If so, would you do the 1:1 ratio (garlic:ginger) and just throw it in the pan at the same time as the garlic? Thanks!
Kristin 12.09.2019
Hi Susan! I would use double the amount of fresh ginger and yep, you can toss it in with the garlic! :)
Steve 07.11.2019
I made this using sushi rice (sticky is helpful, and I had it on hand) and left out the sugar. Yummy! I found some mild ssamjang to use as well. (I could have gotten medium not mild and that would have been more interesting.)Nice recipe; thanks!
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Alice 03.04.2019
I have never heard of chili garlic sauce. Do you buy it or make it yourself?
Kristin 03.05.2019
Hi Alice! You can find it in the Asian Foods aisle near the other sauces at the grocery store!
Corinne 10.15.2018
absolutely love this recipe. we make it at least once a month.
Paulette 07.15.2018
These were amazing! We had them with riced cauliflower that I sauteed in a tsp of toasted sesame oil and then drizzled some of the Tamari over it.
Kristin 07.16.2018
YUMMM that sounds divine, Paulette! I’m so glad you liked the wraps!
Nunzia 05.30.2018
It looks delicious and healthy! ?? Thank you!
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[…] Aside from the recipes mentioned above, a few more recipes we’ve loved recently that I didn’t get the chance to photograph include Glowing Spiced Lentil Soup (AMAZING and so EASY), Spicy Peanut Soup with Sweet Potato and Kale, Slow Cooker Balsamic Pot Roast and Korean Beef Lettuce Wraps. […]
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Carlisa Rushin 01.29.2018
Girl, you are killing me with Gluten-Free Goodness, so glad a friend sent me a link to your site. I will be following you from now on. I love so many of your GF recipes. Thanks doing this.
Beth & Family 01.07.2018
This is such a wonderful and easy dish. My 10-year-old son and I made this for the family tonight and everyone loved it! We tried your gumbo this weekend too – also a hit. Thanks Kristin!
LeeAnn Randall 01.02.2018
Hi Kristin! I first need to tell you that I’m a fellow Iowa girl and I’ve followed your blog for several years now. Your recipes are part of our family’s most favorite list! This dish is no exception. I made it tonight for the first time and all 5 of us loved it! Thanks for consistently offering tips, tricks and treats that make me look like a super chef to my favorite people ?
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