Korean Lettuce Wraps are a perfect addition to your table if you are having a Korean Culture Night at home. Children will enjoy wrapping tender bites of meat in a lettuce leaf bite by bite!
Using leafy greens for a wrap means we are eating more healthy vegetables so that is a bonus in nutrition. If you prefer you can use my Bulgogi sauce on meat for lettuce wraps as well. Both are delicious. If you prefer chicken, it’s no problem to use chicken instead. Just cut it into bite-sized pieces.
If your kids aren’t keen to use lettuce wraps, simply serve theirs over rice or noodles. That’s how I work it out for our family, though most of the time they want to use the lettuce wraps!
Korean Lettuce Wraps
- 2 pound thinly sliced pork, beef, or chicken
- 1 tbsp sesame oil
- Salt and Pepper to taste
- 4 garlic cloves, minced
- 1-inch knob of ginger, minced
- 1 pear or apple, peeled and pureed
- 1 carrot shredded
- 3/4 cup coconut aminos
- 1/4 cup sweetener such as honey, coconut sugar, maple syrup, or erythritol
- 1/2 - 1 tablespoon glucomannan or arrowroot powder
- 1-2 heads of large leaf lettuce (some that work are Bibb, Green Leaf, Red Leaf Lettuce,
- If possible, have butcher cut meat crosswise into 1/2 inch thick pieces, they should be bite-sized or do it at home.
- Season meat with salt and pepper.
- Heat skillet and lightly oil, cook meat in batches until browned lightly on all sides being careful not to crowd the pan.
- Remove meat from pan and keep warm; add ginger, onion, and garlic to pan cooking until tender.
- Whisk liquids together with glucomannan or arrowroot and red pepper
- Add meat back to pan with mixed liquids (and any juice from the meat)
- Cook and stir until sauce thickens
- Serve meat and lettuce on trays and allow each person to make their own wraps as they eat.
- Using a leaf of lettuce, put a bite-sized piece of meat on and fold up and enjoy!
pin this to your healthy eating board!