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Korean Lettuce "Taco" Wraps

What You Need

1 tablespoon brown sugar

1 teaspoon crushed red pepper flakes

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon grated ginger

1 grated garlic clove

1/4 of a pear grated

Butter leaf lettuce

1 lb carne asada (which already comes thinly sliced) or boneless short ribs (cut into very thin slices)

Hoisin sauce

Instructions day before (or day of)

  1. Place all of the ingredients, except for the meat, lettuce, and Hoisin sauce, into a large Ziploc bag. Seal and shake well.

    • If you don’t want to use beef, you can cut chicken breasts or thighs into very thin slices and follow the same directions.

  2. Add the meat to the bag and squish and shake to make sure meat is fully coated.

  3. Marinate the meat in the refrigerator 8-24 hours.

Instructions day of

  1. Preheat a barbecue or grill pan. Add meat.

  2. Grill for 4-7 minutes per side until cooked through and the edges look crisp. Since the meat is so thin, it will cook quickly.

  3. Remove from grill and let sit 3-5 minutes.

  4. Cut it into bite size pieces.

  5. Separate the lettuce leaves. Wash and dry them.

  6. Prepare the lettuce taco by placing a little Hoisin sauce, some meat, and whatever toppings you choose.

Serving the dish

I like to add cooked rice, chopped scallions, and sautéed bean sprouts. Have fun with this and be creative!

Total Prep Time: 20-30 minutes + 8-24 hours (marinade)

Cook Time: 15-20 minutes

Serves: 4

Recipe by Beth Goldring

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