Lettuce Wrap Recipe With Gochujang Sauce
These Korean-inspired lettuce wraps pair a savory ground meat (or tofu) filling with a bold, spicy-sweet gochujang sauce, all wrapped in crisp, fresh lettuce. Light, quick, and highly customizable for weeknights or casual entertaining.
Ingredients
- 1 1/2 tablespoons neutral oil such as canola, avocado, or grapeseed
- 1 pound ground chicken or turkey 93% lean recommended; ground beef or pork also work
- 1 small yellow onion finely diced (about 1/2 cup)
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced or grated
- 1 medium carrot finely diced or julienned
- 1 red bell pepper finely diced
- 2 green onions thinly sliced, white and green parts separated
- 2 tablespoons low-sodium soy sauce use tamari or coconut aminos for gluten-free
- 1 tablespoon rice vinegar unseasoned, if possible
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons gochujang Korean fermented chili paste; choose mild or medium to taste
- 2 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 1/2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon water plus 1–2 teaspoons more if you prefer a thinner sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic minced (about 1 small clove) for the sauce
- 1 teaspoon fresh ginger grated, for the sauce
- 1 teaspoon toasted sesame seeds optional, for the sauce
- 1 large head butter lettuce, Boston lettuce, or green leaf lettuce leaves separated, rinsed, and thoroughly dried; romaine hearts also work
- 1 small cucumber thinly sliced or julienned
- extra carrot matchsticks or shredded, optional, for serving
- additional sliced green onions green tops, for garnish
- extra sesame seeds for garnish
Instructions
- In a medium bowl, whisk together the gochujang, 2 tablespoons low-sodium soy sauce, honey or maple syrup, 1 tablespoon rice vinegar, 1 tablespoon water, 1 teaspoon toasted sesame oil, 1 teaspoon minced garlic, 1 teaspoon grated fresh ginger, and sesame seeds (if using) until smooth and glossy. If the sauce is too thick to drizzle, whisk in 1–2 teaspoons more water. Taste and adjust with a bit more honey for sweetness or a splash more vinegar for tang. Set aside to let the flavors meld while you prepare the filling.3 tablespoons gochujang, 2 tablespoons low-sodium soy sauce, 1 1/2 tablespoons honey or maple syrup, 1 tablespoon rice vinegar, 1 tablespoon water, 1 teaspoon toasted sesame oil, 1 teaspoon garlic, 1 teaspoon fresh ginger, 1 teaspoon toasted sesame seeds
- Gently separate the lettuce leaves, rinse under cold water, and spin dry or pat dry thoroughly with a clean kitchen towel. Arrange the dry leaves on a platter. Prep the cucumber, any extra carrots, and additional green onions, and set aside so assembly is quick.1 large head butter lettuce, Boston lettuce, or green leaf lettuce, 1 small cucumber, extra carrot, additional sliced green onions
- Heat the neutral oil in a large skillet over medium heat. Add the diced yellow onion and the white parts of the sliced green onions. Cook, stirring occasionally, for 3–4 minutes until softened and translucent. Add the minced garlic and minced or grated ginger and cook for 30–60 seconds more, just until fragrant.1 1/2 tablespoons neutral oil, 1 small yellow onion, 2 green onions, 3 cloves garlic, 1 tablespoon fresh ginger
- Add the ground chicken or turkey to the skillet, breaking it up with a wooden spoon or spatula. Cook for 5–7 minutes, stirring occasionally, until the meat is no longer pink and small crumbles form. If using a higher-fat ground beef or pork, spoon off a little excess grease if desired, leaving some for flavor.1 pound ground chicken or turkey
- Stir in the carrot and red bell pepper. Cook for 3–4 minutes, until the vegetables start to soften but still retain some crunch. Season with kosher salt and black pepper. Pour in 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame oil. Stir well to coat everything and cook for 1–2 more minutes, until most of the liquid is absorbed and the filling is lightly glazed.1 medium carrot, 1 red bell pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil
- Taste the filling; it should be savory and slightly tangy. Add a pinch more salt or a drizzle of soy sauce if needed. Stir in about half of the green onion tops, reserving the rest for garnish. Remove the skillet from the heat and let the filling cool for a few minutes so it’s warm but not so hot that it wilts the lettuce immediately.2 green onions, 2 tablespoons low-sodium soy sauce, 1/2 teaspoon kosher salt
- To build each lettuce wrap, place a generous spoonful of the warm filling into the center of a lettuce leaf. Top with cucumber slices, extra carrot, and a sprinkle of green onions and sesame seeds. Drizzle with some of the gochujang sauce, or serve the sauce on the side so everyone can control their spice level.1 large head butter lettuce, Boston lettuce, or green leaf lettuce, 1 small cucumber, extra carrot, additional sliced green onions, extra sesame seeds
- Serve the lettuce wraps immediately while the filling is warm and the lettuce is crisp. Arrange everything family-style so people can build their own wraps.
Notes
Filling and sauce keep well for 3–4 days in the refrigerator; store lettuce and toppings separately and assemble just before eating. For a vegetarian version, substitute crumbled extra-firm tofu or finely chopped tempeh for the ground meat and cook in the same way. You can easily double the recipe for a crowd; brown the meat in two batches so it sears instead of steaming.
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