Lettuce wraps are one of my go-to quick meals. These Korean beef lettuce wraps capture the savory-sweet flavors of classic Korean dishes but use budget-friendly ground beef instead of more expensive cuts. You can serve this over rice for a heartier bowl or spoon it into crisp lettuce leaves for a lighter, refreshing meal. The whole recipe comes together in minutes and is perfect for weeknights — simple, family-friendly, and full of flavor.
This version keeps costs down by using ground beef instead of flank steak or other pricier cuts. Ground beef cooks quickly and still delivers great texture and flavor when combined with a sweet and savory sauce.
Picking the right lettuce: I like iceberg for its crisp crunch and mild flavor, but butter lettuce with its tender, darker green leaves also makes an elegant wrap. For the best of both worlds, layer butter lettuce and iceberg to combine tenderness and crunch.
If you’d like to turn this into a more substantial meal, stir in extra vegetables and serve over rice. Shredded carrots, sliced zucchini, bell peppers, broccoli florets, or bean sprouts work particularly well and add color and nutrition.
This recipe is written for the Instant Pot for speed and convenience, but you can easily make it on the stovetop in a frying pan. Follow the same steps and timing while cooking over medium heat — the results are just as delicious.
Korean Beef Lettuce Wraps
Yields 4 servings
Ingredients:
1 tablespoon sesame oil
1 pound ground beef
1/4 cup brown sugar
1/4 cup soy sauce
1 clove garlic, minced
1/2 teaspoon fresh ginger, minced
1/2–1 teaspoon crushed red pepper (adjust to taste)
1 bunch green onions, sliced
Dash of salt and pepper
1 head iceberg or butter lettuce (or a mix)
