Gochujang Beef Lettuce Cups are a quick weeknight dinner, an easy prep ahead lunch, or double up for a good freezer friendly batch cooking recipe.
By: Steph, Meal Plan Addict
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If you are not familiar with Gochujang paste it is a staple in Korean cooking. It is a red chili paste that also contains fermented soy beans. It is a spicy devil, but you can control the spice level by adjusting how much you use.
This recipe is also freezer friendly (minus the lettuce of course) so I will often double up the recipe, portion into sandwich size freezer zip bags and have a few lunches ready to go. Just add the fresh lettuce cups!
Prep Time:
5 min
Cooking Time:
15 min
Total Time:
20 min
Servings:
4
Ingredients
- 1 lb lean ground beef
- ¼ cup honey (or sweetener of choice)
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 clove garlic, minced
- 1 tbsp minced ginger
- 2 tbsp gochujang paste
- ¼ cup water (add a bit more if the paste doesn’t break down)
- 1 head iceberg lettuce
- 1 cup julienned carrots
- 1 tbsp sesame seeds
Instructions
- In a hot pan, cook the ground beef until no longer pink. Drain any excess fat.
- Add the garlic, ginger, gochujang paste, water, sesame oil, soy sauce, and honey. Let simmer on medium heat until the paste is melted and incorporated. Allow the water to evaporate ( I don’t like dripping lettuce cups!)
- Add the carrots and allow them to just soften, no more than a minute and remove pan from heat.
- Fill lettuce cups, garnish with sesame seeds, and enjoy!
- For lunch box prep, divide the meat mixture among the 3-4 containers you want to use. Or, portion into freezer zip bags, squeeze the air out, label, and store for up to 4 months.
You can find the full post for this recipe, including more great photography and meal planning tips, on Meal Plan Addict.
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