These quick and tasty ground beef wraps deliver all the best Korean flavors
At this point in my life, a man's got to check all my boxes before I'd consider dating him. I guess that's why most Friday nights will find me at home streaming Netflix and eating Chinese takeout. Hey, Cashew Chicken and dumplings will never let you down.
Maybe that's why I'm loving Korean food more and more because it checks all my taste buds' boxes: tangy, salty, crunchy, silky. And those side dishes! I know I have a lot to explore and learn, but I'm having a lot of fun trying new recipes.
I found an old recipe my Mom had clipped for Korean Beef Patties and decided to play a bit with some of these flavors. Now, real Korean cuisine uses more fish and veggies than red meat, which is why I name this "Korean-inspired" Beef Wraps. And I found a handy hack in my fridge, Trader Joe's Soyaki sauce, but if you don't have it, no worries. I served these with pa jun, (Korean pancake with scallions) on the second night and brown rice with scallions and Soyaki the first night.
Ingredients:
1 pound ground beef
4 tablespoons Trader Joe’s Soyaki sauce OR 4 tablespoons soy sauce, 2 tablespoons sugar, 1 tablespoon minced garlic
1 tablespoon toasted sesame seeds (chopped peanuts will work as a substitute)
1 tablespoon sesame oil
2 ½ tablespoons chopped green onion
⅛ teaspoon black pepper
Gochujang (Sriracha is a good substitute) for garnish
1 head Boston/butter lettuce
Let’s Get Cooking
1. In a large skillet, brown off the ground beef in the sesame oil, draining excess fat
2. Return drained beef to skillet. Turn down heat to simmer and stir in the Soyaki sauce (or the soy sauce, sugar and minced garlic as the substitute). Add the black pepper and heat mixture through. Take off heat.
3. Remove 8-10 leaves of the lettuce to use as the cups/wraps. Be sure lettuce is clean and leaves are patted dry.
4.Being careful not to overstuff, fill the lettuce cups with ground beef mixture. Top each with a sprinkle of toasted sesame seeds (or peanuts as substitute), green onion and Gochujang (or Sriracha) sauce. Roll up the lettuce leaves and enjoy.
Yield: four servings
Make a meal of it: As a side, serve each person with a ½ cup of cooked brown rice. Before serving, stir in two tablespoons of additional Soyaki sauce (or soy sauce with garlic and sugar) and top with another chopped green onion and leftover sesame seeds or crushed peanuts.
Korean cuisine is noted for amazing side dishes! Try spicy cucumber salad (cucumbers, rice wine vinegar, soy sauce, pinch of chili powder and sesame seeds) or scallion pancakes, pu jan.