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Recipe: Gochujang beef lettuce cups

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




  • 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


  • 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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