What if I can't find Asian pear?

The best sub would be a firm Bartlett, Bosc or Anjou pear. Jicama would also work!

How do I store leftovers?

Store the beef, slaw, aioli, lettuce and other toppings separately in airtight containers in the fridge for up to 4 days. Reheat the beef and rice in the microwave, then assemble your wraps with the slaw and sauce.

Are these gochujang ground beef lettuce wraps spicy?

As written, I'd give these a 1.5/5 on spice, so, pretty mild. If you're concerned, dial back the gochujang a little.

Are these lettuce wraps gluten-free?

They can be! Use coconut aminos or a certified gluten-free tamari in place of soy sauce. Also make sure your gochujang sauce and crispy shallots (if using) are labeled gluten-free since some brands contain wheat.

Gochujang Ground Beef Lettuce Wraps with Pickled Pear Slaw

Name: Gochujang Ground Beef Lettuce Wraps with Asian Pear Slaw
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: ½ tablespoon avocado oil; 1 lb lean ground beef (I use 90/10); 1-2 tablespoons gochujang sauce (not paste); 3 cloves garlic, minced or 1 tablespoon garlic paste; 1-inch knob ginger, grated or 1 tablespoon ginger paste; 2 tablespoons brown sugar; ¼ cup low-sodium soy sauce or coconut aminos; 1 cup shredded carrots; 1 Asian pear, cut into matchsticks; 1 cup fresh herbs – mint, green onions, thai basil (any or all, but I recommend all); 2 tablespoons seasoned rice vinegar; pinches of sugar and salt; ¼ cup mayo; 1 tablespoon gochujang sauce; 1 clove garlic, grated; 1 teaspoon lime juice; 12 large butter lettuce leaves (you could also use romaine or iceberg); 1-2 small avocados, cubed; rice, quinoa, or grain of choice, optional; peanuts, crispy shallots or wonton strips, optional

Description

Fresh, crunchy and packed with Korean-inspired flavor, these gochujang beef lettuce wraps have savory ground beef, Asian pear slaw, rice and the easiest creamy gochujang aioli.

Ingredients

Gochujang Ground Beef

½ tablespoon avocado oil
1 lb lean ground beef (I use 90/10)
1-2 tablespoons gochujang sauce (not paste)
3 cloves garlic, minced or 1 tablespoon garlic paste
1-inch knob ginger, grated or 1 tablespoon ginger paste
2 tablespoons brown sugar
¼ cup low-sodium soy sauce or coconut aminos

Pickled Pear Slaw

1 cup shredded carrots
1 Asian pear, cut into matchsticks
1 cup fresh herbs – mint, green onions, thai basil (any or all, but I recommend all)
2 tablespoons seasoned rice vinegar
pinches of sugar and salt

Gochujang Aioli

¼ cup mayo
1 tablespoon gochujang sauce
1 clove garlic, grated
1 teaspoon lime juice

Assembly

12 large butter lettuce leaves (you could also use romaine or iceberg)
1-2 small avocados, cubed
rice, quinoa, or grain of choice, optional
peanuts, crispy shallots or wonton strips, optional

Instructions

Gochujang Ground Beef: In a large skillet, heat avocado oil over medium heat. When the oil is hot, add the ground beef, breaking it up until browned and cooked through, about five minutes. Drain, if needed. I use really lean beef so I usually just use a paper towel to pat away any excess grease/moisture instead of a full drain (one less dirty dish, yay!)
To the cooked ground beef, add 1-2 tablespoons gochujang sauce (depending on your desired heat level), 1 tablespoons garlic paste, 1 tablespoon ginger paste and 2 tablespoons brown sugar. Stir until the garlic and ginger are fragrant, 30 seconds. Stir in ¼ cup low-sodium soy sauce and then let the beef simmer/cook for 4-5 minutes, undisturbed, until it is thickened, caramelized and crispy on the bottom.
Pickled Pear Slaw: In a medium bowl, combine 1 cup shredded carrots, 1 julienned Asian pear, 1 cup fresh herbs, 2 tablespoons seasoned rice vinegar and big pinches of sugar and salt, tossing until everything is evenly coated.
Gochujang Aioli: In a small bowl, stir together ¼ cup mayo, 1 tablespoon gochujang sauce, 1 clove grated garlic (I use a microplane), and 1 tablespoon lime juice.
Assembly: Cook rice or grain of choice, if using. I love jasmine rice. Fill each butter lettuce leaf with a couple tablespoons of rice, several tablespoons of beef, some pear slaw, cubed avocado and a generous drizzle of gochujang aioli. Garnish with crushed peanuts or crispy shallots, if ya want!I could legit eat ten of these.

Notes

I am generally a garlic purist (no jarred garlic for me, thanks). BUT, guys, I’ve honestly been loving the fresh garlic paste and fresh ginger paste you can find in the produce section (it’s usually by the little plastic containers of fresh herbs). It has great flavor, blends seamlessly into sauces and dressings and is SUCH a clutch shortcut when you don’t want to peel, grate or mince garlic/ginger.

Refer to the above blog post for ingredient information, step-by-step instructions, variation ideas and answers to frequently asked questions.

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Nutrition

Serving Size: 3 lettuce wraps (without rice or optional toppings)
Calories: 403
Sugar: 12.9 g
Sodium: 764.7 mg
Fat: 21.8 g
Carbohydrates: 26.6 g
Fiber: 5.3 g
Protein: 25.1 g
Cholesterol: 78.7 mg