Korean Beef Lettuce Wraps (Koritos)

Ginger beef in lettuce wraps

Because we love love love Korean food, our own quick fusion variant of a Korean dish, these Korean beef lettuce wraps. These kind of things is what keeps from being a vegetarian just yet, maybe I’ll find a good alternative someday, but for now, get some good grounded beef and enjoy these Korito’s. Our ‘self named’ korito’s have been a very popular dish in our house for about a decade. Using salad as wraps opens up a world of opportunity. More of this coming!

Korean beef lettuce wraps

BLF balance ⓘ How balanced the recipe is across protein, plants, fibre, quality fats and variety.

7.5 / 10

BLF Flavour

8.5 / 10

BLF Easy

8.5 / 10

MAKE IT MORE BALANCED
Use brown rice or another whole-grain rice blend instead of white rice. (+0.5)
Add finely shredded carrot or cucumber as an extra crunchy filling or topping. (+0.5)
Finish with toasted sesame seeds or a spoonful of sesame tahini-style sauce. (Flavour boost)

Nourishment

Fiber: low-moderate
Veggie level: medium
Keeps you full: moderately
Energy: quick & satisfying
Mood: savory, fresh & fun

Details

Servings

2 servings

Prep time

10 minutes

Cooking time

10 minutes

Protein

~38g per serving

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Ingredients

  • Little gem or Chinese cabbage

  • 300gr Minced meat

  • 10 Mushrooms

  • 1 Red pepper (optional)

  • 3 Spring onions

  • Garlic

  • Mint

  • Cilantro

  • 200gr Rice

  • Sriracha (optional)

  • Marinade

  • Oyster sauce

  • Sesame oil

  • Ginger

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Directions

  • Marinate the beef. Mix the minced beef with the oyster sauce, sesame oil and grated ginger. Leave to marinate while you prepare the rest.
  • Cook the rice according to the package instructions.
  • Slice the spring onions, keeping the white and green parts separate. Chop the mushrooms, red pepper and garlic. Keep the green spring onion aside for topping.
  • Heat a little oil in a pan. Sauté the white part of the spring onion with the mushrooms and red pepper for a few minutes. Add the garlic and cook briefly.
  • Add the marinated beef and cook until browned and nicely caramelised.
  • Fill each lettuce or cabbage leaf with rice and the ginger beef mixture.
  • Top with the green spring onion, fresh mint and cilantro. Add some sriracha if you like, wrap it up and eat with your hands.