Beef Bulgogi Lettuce Wraps

Name: Beef Bulgogi Lettuce Wraps with Rice & Spicy Pickles
Total time: 20 min
Yield: 2
Cuisine: East Asia
Ingredients: ½ cup White Rice; 1 unit Mini Cucumber; 2 unit Scallions; 1 unit Baby Lettuce; 5 teaspoon Rice Wine Vinegar; 1 teaspoon Sriracha; 10 ounce Ground Beef; 4 ounce Bulgogi Sauce; 1 tablespoon Sesame Seeds; 1 teaspoon Cooking Oil; ¼ teaspoon Sugar; Salt; Pepper

with Rice & Spicy Pickles

Recipe Development TeamPublished on May 07, 2024

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The star of this fresh spin on Korean tacos is juicy ground beef sizzled to savory-sweet perfection in bulgogi sauce (one of our favorite ways to pack in that umami-rich sesame-soy flavor we love). You’ll sprinkle with crackly, nutty sesame seeds and serve it in crisp lettuce cups along with fluffy rice and tangy-spicy pickled cucumbers that add a hit of refreshing heat.

Tags:

Protein Smart

•Quick

•Easy Prep

•New

Allergens:

Soja

•Sesamzaad

•Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

White Rice

1 unit

Mini Cucumber

2 unit

Scallions

1 unit

Baby Lettuce

5 teaspoon

Rice Wine Vinegar

1 teaspoon

Sriracha

10 ounce

Ground Beef

4 ounce

Bulgogi Sauce

(Contains: Soja, Sesamzaad, Gluten)

1 tablespoon

Sesame Seeds

(Contains: Sesamzaad)

Not included in your delivery

1 teaspoon

Cooking Oil

¼ teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories740 kcal

Fat34 g

Saturated Fat11 g

Carbohydrate71 g

Sugar26 g

Dietary Fiber3 g

Protein30 g

Cholesterol100 mg

Sodium1590 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Medium Bowl

•Large Pan

Instructions

• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, wash and dry produce. • Trim and thinly slice cucumber. Trim and thinly slice scallions, separating whites from greens. Trim and discard root end from lettuce; separate leaves.

• In a medium bowl, combine cucumber, scallion greens, vinegar, 1⁄4 tsp sugar, 1⁄4 tsp salt, and as much Sriracha as you like (1⁄2 tsp sugar and 1⁄2 tsp salt for 4 servings). • Set aside, stirring occasionally, until ready to serve.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef* and scallion whites; season with pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Remove pan from heat. (Carefully drain any excess grease from pan.)

• Stir bulgogi sauce and sesame seeds into pan with beef mixture until evenly coated.

• Fluff rice with a fork. • Divide lettuce leaves between plates. Fill with rice, beef bulgogi, and as many spicy pickles (draining first) as you like. Serve.

Ground Beef is fully cooked when internal temperature reaches 160°.