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Korean Ground Beef Lettuce Wraps

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main
Servings: 8
Author: Pam - For the Love of Cooking / Original by Cook's Country


  • 1 English cucumber peeled & sliced thinly
  • 1/4 cup + 2 tbsp seasoned rice vinegar divided
  • 1/2 red onion, sliced thinly
  • 1/2 cup mayonnaise
  • 2 1/2 tbsp sriracha more or less to taste
  • 4 1/2 tbsp soy sauce
  • 3 tbsp brown sugar
  • 5 cloves of garlic minced
  • 1 1/2 tbsp sesame oil
  • 2 pounds ground beef 85% lean
  • 1 head butter lettuce leaves separated
  • 1 radish, sliced thinly
  • fresh cilantro, chopped


  • Combine the cumber and 1/4 cup of seasoned rice vinegar in a small bowl; set aside.
  • Combine the red onion with 2 tablespoons of rice vinegar in a small bowl; set aside.
  • Combine the mayonnaise with the sriracha sauce in a small bowl and mix until well combined; set aside.
  • Combine the soy sauce, sugar, minced garlic, and sesame oil in a small bowl and whisk until well combined; set aside.
  • Cook the beef in a large skillet over high heat until any juices have evaporated and the beef begins to fry in it's own fat, 8-10 minutes.
  • Add the soy sauce mixture to the skillet and cook until nearly evaporated, about 2 minutes. Pour into a serving bowl.
  • To serve the lettuce wraps
    , serve the ground beef with butter lettuce leaves, marinated cucumber slices, marinated red onion, radish slices, sriracha mayonnaise, and fresh cilantro on the side. Everyone can make their wrap just they way they like it. Enjoy.