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Korean Lettuce Wraps 2

Korean Lettuce Wraps

Rebecca Huff
Mouthwatering Korean BBQ 
No ratings yet
Servings 6 servings


  • 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,

optional items:

  • kimchi


  • 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!
Tried this recipe?Let us know how it was!