Keto Korean BBQ Beef Lettuce Wraps with Gochujang Mayo
"Craving the bold, umami-packed flavors of Korean BBQ but staying low‑carb? These Keto Korean BBQ Beef Lettuce Wraps deliver juicy, marinated beef drenched in a spicy‑sweet gochujang sauce, all tucked into crisp butter lettuce cups and finished with a creamy gochujang mayo drizzle. Perfect for a quick lunch, the dish balances high‑fat, moderate protein, and under 5 g net carbs per serving, making it a keto‑friendly powerhouse that satisfies both taste buds and nutrition goals. The secret to tender beef is a short marination in soy sauce, sesame oil, and a keto‑friendly gochujang blend, which infuses the meat with that iconic Korean heat without the sugar overload. Assemble the wraps just before eating to keep the lettuce crunchy, and drizzle the spicy mayo for an extra layer of richness. Pair with a side of kimchi (choose a low‑carb version) or a simple cucumber salad for a complete, satisfying meal that transports you straight to Seoul’s bustling street food stalls—all while keeping you firmly in ketosis."
Ingredients
Instructions
In a bowl, whisk together soy sauce, sesame oil, gochujang sauce, garlic powder, ginger powder, rice vinegar, erythritol, and melted butter.
Add the sliced beef to the marinade, toss to coat, and let sit at room temperature for 10–15 minutes.
While the beef marinates, prepare the gochujang mayo by mixing mayonnaise, gochujang, sriracha (if using), and lime juice in a small bowl; set aside.
Heat a large skillet over medium‑high heat. Add the marinated beef in a single layer and sear for 2–3 minutes per side, or until browned and cooked to desired doneness.
Remove the beef from the skillet and let rest for a couple of minutes before slicing into bite‑size strips.
To assemble, place a handful of beef strips onto a butter lettuce leaf, drizzle with gochujang mayo, and sprinkle with sesame seeds and green onions.
Serve immediately and enjoy the crunchy, flavorful wrap.
Gather Ingredients
Step by Step
In a bowl, whisk together soy sauce, sesame oil, gochujang sauce, garlic powder, ginger powder, rice vinegar, erythritol, and melted butter.
Add the sliced beef to the marinade, toss to coat, and let sit at room temperature for 10–15 minutes.
While the beef marinates, prepare the gochujang mayo by mixing mayonnaise, gochujang, sriracha (if using), and lime juice in a small bowl; set aside.
Heat a large skillet over medium‑high heat. Add the marinated beef in a single layer and sear for 2–3 minutes per side, or until browned and cooked to desired doneness.
Remove the beef from the skillet and let rest for a couple of minutes before slicing into bite‑size strips.
To assemble, place a handful of beef strips onto a butter lettuce leaf, drizzle with gochujang mayo, and sprinkle with sesame seeds and green onions.
Serve immediately and enjoy the crunchy, flavorful wrap.