Rice and Beef Lettuce Wraps
Ingredients
- 2 cups Mahatma® Brown Rice
- 2 tsp sesame oil
- 1 1/2 lb ground beef
- 2 cups kimchi, chopped
- 1/4 cup gochujang (Korean chili paste)
- 1/2 tsp salt
- 2 heads Boston lettuce
- 3 green onions, sliced
- 2 tbsp sesame seeds, toasted
Instructions
These Rice and Beef Lettuce Wraps are packed with spicy, Korean-inspired flavors, savory beef, and hearty Mahatma® Whole Grain Brown Rice — dollop a generous portion of rice and beef in a large leaf for a meal or divvy out and make an appetizer tray that will wow your guests!
Step 1
Cook rice according to package directions.
Step 2
Heat oil in large skillet set over medium-high heat; cook beef, breaking up with wooden spoon, for 4 to 6 minutes or until no longer pink. Add kimchee, gochujang and salt; cook for 2 to 3 minutes or until beef is browned.
Step 3
Serve spicy beef with brown rice, lettuce leaves, green onions and sesame seeds for make-your-own lettuce wraps.
Recipe Variations
Substitute ground chicken, pork or turkey for beef if desired.
Serve as a rice bowl instead – shred the lettuce and use as a topping.
Recipe Video
What is Kimchi?
Kimchi, or kimchee, is fermented vegetables used as an ingredient, a sauce, a dip, or a side dish. It’s basically spicy sauerkraut that can be paired with each and every Korean dish! It’s not difficult to whip up your own, it just takes a little planning. With cabbage as the staple ingredient, you can toss any vegetable of your choosing into that fermentation jar!
Brine: Grab a big bowl and toss in bite-sized bits of Napa cabbage, matchstick carrots, and any other veggies (finely chopped) you choose to include. Sprinkle a generous portion of kosher salt and toss. Add water until it just covers your mixture. Leave the mixture in the brine for a few hours before draining.
Blend: Kimchi flavoring comes from Korean chili paste, garlic, ginger, fish sauce, fruit juice, and miso paste. Use a blender or food processor to make a paste out of these tangy ingredients. Then, stir this mixture into the salt, moist vegetables
Pack: Grab some jars — wide-mouth jars make packing and extracting easier. Even though you stuff your soon-to-be kimchi into your jars, don’t screw the lid on too tightly — it’s going to get bubbly and will need to release air.
Ferment: Leave your jars out on the counter to ferment. As the fermentation period increases, so does the flavor! So remember that aged kimchi will be far more potent, so let your vegetables ferment longer before putting your creation in the fridge. On the flip side, if you prefer kimchi with a little less bite, refrigerate your jar on day two of the process. Every day you leave it out, give your mix a quick poke to release more of those pungent bubbles! After 1-3 days, it’s time for the fridge.
Enjoy More Lettuce Wraps
Light and refreshing, lettuce is perfect for a wrap that has the perfect amount of crunch. Opt for lettuce that has larger leaves — butter lettuce, romaine, or iceberg.
Loaded with seasoning, both inside and out, crispy white fish has never tasted better than inside these mouthwatering Cajun Blackened Fish and Rice Lettuce Wraps.
Cajun food is known for the balance of sweet and savory, and our Rice Lettuce Wraps — with Jerk Shrimp and Pineapple Salsa — are no exception!
These spicy Korean Beef Lettuce Wraps contain all those delicious flavors you’re craving: nutty sesame, spicy samba, tangy ginger, and fresh garlic. A great excuse to break out the kimchi!
Alternatively, if you are enjoying all this Cajun food, why not hop south of the border and enjoy one of our Mexican rice recipes. If you enjoy Mexican cuisine try these tacos dorados tonight!
