Beef Bulgogi Lettuce Wraps
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Beef Bulgogi Lettuce Wraps

Beef Bulgogi Lettuce Wraps

with Cauliflower Rice & Spicy Pickles

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.

Carb Smart
Easy Prep

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

Total Time20 minutes
Prep Time5 minutes


serving amount

½ cup

White Rice

1 unit

Mini Cucumber

2 unit


1 unit

Baby Lettuce

5 teaspoon

Rice Wine Vinegar

1 teaspoon


10 ounce

Ground Beef

4 ounce

Bulgogi Sauce

(Contains Soy, Sesame, Wheat)

1 tablespoon

Sesame Seeds

(Contains Sesame)

12 ounce

Cauliflower Rice

Not included in your delivery

2 teaspoon

Cooking Oil

¼ teaspoon




1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories680 kcal
Fat42 g
Saturated Fat15 g
Carbohydrate41 g
Sugar30 g
Dietary Fiber6 g
Protein29 g
Cholesterol115 mg
Sodium1640 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.


Small pot
Medium Bowl
Large Pan


Cook Rice

• In a small pot, combine rice, ¾ cup water (1½ 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.

Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. (Save white rice for another use.)


• 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.

Make Spicy Pickles

• In a medium bowl, combine cucumber, scallion greens, vinegar, ¼ tsp sugar, ¼ tsp salt, and as much Sriracha as you like (½ tsp sugar and ½ tsp salt for 4 servings). • Set aside, stirring occasionally, until ready to serve.

Start Beef Bulgogi

• 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.)

Finish Beef Bulgogi

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

Finish & Serve

• 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°.