Name: Spicy Korean Beef Lettuce Cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 1 lb ground beef; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 tablespoon ginger, minced; 1/4 cup low-sodium soy sauce; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon brown sugar; 1 teaspoon rice vinegar; 1/2 teaspoon crushed red pepper flakes (optional); 1/4 cup chopped green onions; 1 tablespoon sesame seeds; 1 head butter or romaine lettuce, separated into cups; 1 cup shredded carrots (optional for topping); 1/2 cup thinly sliced cucumber (optional for topping)

These Spicy Korean Beef Lettuce Cups combine succulent ground beef glazed in a savoury-sweet gochujang sauce with crisp vegetables and tender lettuce leaves for a quick, low-carbohydrate meal perfect for busy weeknights.

Why You’ll Love This Recipe

Quick but satisfying: from preparation to the dinner table in roughly 20 minutes, this dish accommodates busy schedules.
Balanced heat: gochujang provides a moderate warmth that can be adjusted to taste.
Low-carbohydrate vessel: crisp lettuce leaves add freshness and crunch without the carbs of traditional wraps.
Customisable garnish: a variety of toppings—cucumber, bell pepper, scallions, sesame seeds and peanuts—letting each bite be uniquely yours.
Meal-prep friendly: the beef mixture stores well in the refrigerator or freezer for make-ahead lunches or dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef
Sesame oil
Garlic cloves, minced
Fresh ginger, grated
Soy sauce (light or all-purpose)
Gochujang paste (adjust amount to control spiciness)
Honey
Sweet-chilli jam (optional, for extra gloss and sweetness)
Rice vinegar
Baby-gem or butter lettuce heads, leaves separated
Cucumber, seeds removed and finely diced
Red bell pepper, finely diced
Scallions, thinly sliced
Toasted sesame seeds
Roasted peanuts, roughly chopped (optional)

Directions

Prepare the vegetables. Dice the cucumber and bell pepper, and slice the scallions. Rinse lettuce leaves and pat dry; set aside.
Combine the sauce. In a small bowl, whisk together soy sauce, gochujang, honey, sweet-chilli jam and rice vinegar until smooth.
Brown the beef. Heat sesame oil in a large skillet over medium-high heat. Add ground beef, breaking it apart, and cook until mostly browned, about 4–5 minutes. Stir in garlic and ginger; cook for 1 more minute.
Glaze the meat. Pour the sauce into the skillet and stir to coat the beef evenly. Simmer for 2–3 minutes until the sauce thickens and becomes glossy, adjusting consistency with a splash of water if necessary.
Assemble the cups. Spoon the hot beef mixture into lettuce leaves. Top with diced cucumber, bell pepper, scallions, sesame seeds and peanuts. Serve immediately.

Servings and timing

Yield	Prep time	Cook time	Total time
4 servings (about 12–16 cups)	10 minutes	10 minutes	20 minutes

Variations

Protein swap: use ground turkey, chicken or crumbled firm tofu in place of beef, ensuring proper cooking temperature.
Low-sodium option: replace regular soy sauce with reduced-sodium tamari and omit extra salt.
Extra vegetables: stir in finely chopped mushrooms or grated carrot for added volume and nutrition.
Keto-friendly: substitute honey and sweet-chilli jam with a keto-approved sweetener such as allulose.
Rice bowl format: serve the beef over steamed rice instead of lettuce for a more substantial meal.

storage/reheating

Beef mixture: cool completely and store in an airtight container in the refrigerator for up to four days, or freeze for up to one month.
Lettuce and toppings: keep washed leaves and chopped vegetables in separate sealed bags lined with paper towels; use within three days.
Reheating: warm the beef gently in a skillet over medium heat or in the microwave in short intervals, adding a little water if the glaze has become too thick.

FAQs

What type of lettuce works best?

Soft-leaf varieties such as butter, Boston or baby-gem lettuce hold the filling without cracking.

Is gochujang extremely spicy?

Gochujang delivers a moderate heat balanced by sweetness; you may reduce the amount or substitute half with ketchup for a milder profile.

Can I make the beef in advance?

Yes; the beef can be prepared up to four days ahead and reheated when you are ready to assemble.

How do I keep lettuce leaves crisp?

After washing, spin or pat the leaves dry, then store them in a sealed container or bag with a paper towel to absorb excess moisture.

Could I use sliced steak instead of ground beef?

Thinly sliced flank or sirloin steak works well; sear quickly and then toss with the sauce.

Are these lettuce cups gluten-free?

Use gluten-free tamari and check that your gochujang is certified gluten-free to ensure the dish is entirely free of gluten.

What can replace gochujang if unavailable?

Combine sambal oelek with a small amount of miso or fermented soybean paste to mimic the salty-spicy depth.

How can I reduce the sodium?

Opt for low-sodium soy sauce or tamari, increase the water in the sauce, and omit any salted toppings.

Can children eat this dish?

Yes; reduce the gochujang or replace half of it with a sweeter condiment such as ketchup to lower the spiciness.

How do I prevent the cups from leaking?

Layer two lettuce leaves for extra rigidity, avoid over-filling, and serve immediately to minimize the risk of tears.

Conclusion

These Spicy Korean Beef Lettuce Cups offer a vibrant, restaurant-style experience that comes together in minutes. With versatile proteins, adjustable heat levels and easy storage options, this recipe adapts to nearly any dietary preference or schedule. Enjoy them as a light dinner, a make-ahead lunch or an eye-catching appetizer at your next gathering.