Korean Ground Beef Lettuce Wraps
Servings 6
Equipment
- Large skillet
Ingredients
Pickled Cucumber:
- 1 English cucumber peeled & sliced thinly
- ¼ cup seasoned rice vinegar
- Pinch of salt
Pickled Onion:
- ½ red onion sliced thinly
- 2 tbsp seasoned rice vinegar
Sriracha Mayonnaise:
- ½ cup mayonnaise
- 2½ tbsp sriracha more or less to taste
Sauce:
- 4½ tbsp soy sauce
- 3 tbsp brown sugar
- 5 cloves of garlic minced
- 1½ tbsp sesame oil
- 2 pounds ground beef 85%
Other Ingredients:
- 1 head of butter lettuce leaves separated
- 1 radish sliced thinly
- fresh cilantro chopped
Instructions
- Prepare the pickled cucumber by combining the cucumber and 1/4 cup of seasoned rice vinegar in a small bowl; set aside.
- Prepare the pickled red onion by combining the red onion with 2 tablespoons of rice vinegar in a small bowl; set aside.
- Prepare the sriracha mayonnaise by combining the mayonnaise with the sriracha sauce in a small bowl; set aside.
- Make the sauce by combining the soy sauce, sugar, minced garlic, and sesame oil in a small bowl; set aside.
- Cook the beef in a large skillet over high heat until juices have evaporated, and it begins to fry in its own fat, 8-10 minutes.
- Add the sauce mixture to the skillet and cook until nearly evaporated, about 2 minutes.
- To serve the lettuce wraps, place the ground beef in a serving bowl and serve with lettuce wraps, cucumbers, red onion, radish slices, sriracha mayonnaise, and cilantro on the side.
- This way, everyone can make theirs just the way they like it. Enjoy.