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Savory Korean BBQ Beef Lettuce Wraps with Kimchi Mayo

Korean BBQ beef lettuce wraps - featured image
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These savory Korean BBQ beef lettuce wraps with creamy, tangy kimchi mayo come together quickly for a flavorful, satisfying meal perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 3 tbsp soy sauce (low-sodium optional)
  • 2 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 tsp sesame oil
  • ½ tsp red pepper flakes
  • 2 green onions, thinly sliced
  • ½ cup mayonnaise (full-fat preferred)
  • ¼ cup kimchi, finely chopped
  • 1 tbsp kimchi juice
  • 1 tsp gochujang (optional)
  • 1 tsp fresh lime juice
  • About 12 large butter lettuce or romaine leaves
  • 1 tsp toasted sesame seeds

Instructions

  1. In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and red pepper flakes until sugar dissolves.
  2. Add ground beef to the marinade and mix gently but thoroughly to coat evenly. Let sit for 10 minutes at room temperature or refrigerate up to 1 hour.
  3. While beef marinates, combine mayonnaise, chopped kimchi, kimchi juice, gochujang (if using), and lime juice in a small bowl. Stir until smooth and chill until serving.
  4. Heat a large skillet over medium-high heat. Add marinated beef, breaking it up with a spatula. Cook 7-8 minutes until browned and caramelized, stirring occasionally.
  5. In the last minute of cooking, stir in sliced green onions and cook until slightly softened, about 30 seconds. Remove from heat.
  6. Rinse and dry lettuce leaves thoroughly. Select the largest, intact leaves for wrapping and keep chilled.
  7. Assemble wraps by spooning beef onto each lettuce leaf, adding a dollop of kimchi mayo, and sprinkling with toasted sesame seeds. Fold or roll to secure filling.
  8. Serve immediately for best texture and flavor.

Notes

Do not overmix the beef to avoid toughness. Use medium-high heat for proper caramelization. Toast sesame seeds before garnishing for extra nuttiness. Adjust kimchi mayo spice by varying gochujang and lime juice. Prepare lettuce last to keep crisp. Kimchi mayo can be made ahead and refrigerated up to 3 days. For gluten-free, substitute soy sauce with tamari and verify kimchi and gochujang are gluten-free.

Nutrition

Keywords: Korean BBQ, beef lettuce wraps, kimchi mayo, quick dinner, easy recipe, Korean flavors, savory wraps

Find it online: https://tempotaste.com/savory-korean-bbq-beef-lettuce-wraps-with-kimchi-mayo-easy-recipe-for-flavor-lovers/