Spicy Korean BBQ Beef Lettuce Wraps
"Craving a bold, low‑carb snack that packs a punch? These Spicy Korean BBQ Beef Lettuce Wraps deliver the smoky umami of classic Korean barbecue in a handheld, keto‑friendly format. Marinated in a fiery blend of gochujang, soy sauce, sesame oil, garlic, and ginger, the tender beef cooks quickly and stays juicy, while the crisp lettuce cups add a refreshing crunch. Perfect for a quick snack, party appetizer, or even a light dinner, this recipe keeps net carbs under 5 g per serving, making it ideal for anyone following a ketogenic lifestyle. Pro tip: let the beef marinate for at least 30 minutes to deepen the flavor, and use butter lettuce for a softer bite. Serve with a sprinkle of toasted sesame seeds and sliced green onions for extra texture and nutrition. Whether you're new to keto or a seasoned low‑carb enthusiast, these wraps bring the excitement of Korean street food to your kitchen without the carbs."
Ingredients
Instructions
In a medium bowl, whisk together gochujang, soy sauce, sesame oil, garlic, ginger, rice vinegar, erythritol, and red pepper flakes.
Add the ground beef to the bowl and toss to coat evenly. Let it marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
Heat olive oil in a large skillet over medium‑high heat. Add the marinated beef, breaking it apart with a spatula.
Cook for 6‑8 minutes, stirring occasionally, until the beef is browned and fully cooked.
Remove from heat and stir in toasted sesame seeds and sliced green onions.
Spoon the hot beef mixture into the butter lettuce leaves, folding them like small cups.
Serve immediately, garnished with extra sesame seeds or a drizzle of sesame oil if desired.
Gather Ingredients
Step by Step
In a medium bowl, whisk together gochujang, soy sauce, sesame oil, garlic, ginger, rice vinegar, erythritol, and red pepper flakes.
Add the ground beef to the bowl and toss to coat evenly. Let it marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
Heat olive oil in a large skillet over medium‑high heat. Add the marinated beef, breaking it apart with a spatula.
Cook for 6‑8 minutes, stirring occasionally, until the beef is browned and fully cooked.
Remove from heat and stir in toasted sesame seeds and sliced green onions.
Spoon the hot beef mixture into the butter lettuce leaves, folding them like small cups.
Serve immediately, garnished with extra sesame seeds or a drizzle of sesame oil if desired.