Recipe: Korean Lettuce Wraps and Rice Bowls

If you're looking for a family friendly crowd pleaser, this is the recipe for you! My Korean lettuce wraps and rice bowls are a quick and fun way to liven up beef night and keep even the pickiest of eaters happy.

This recipe is also a great option when cooking for a large crowd because it can easily be doubled or tripled and set out for people to make their own plates, just the way they like them. My son loves to make a big Korean beef rice bowl and my daughter prefers to make a plate full of Korean lettuce wraps. Whichever option you prefer, you can't go wrong.

Add a fresh kick to your meal with my Korean Cucumber Side Dish recipe!

Korean Lettuce Wraps and Rice Bowls

Here's what you'll need:

• 3lbs ground beef (I recommend 85/15 for this recipe)

• 1-2 heads lettuce (I recommend bibb/butter or romaine)

• 3c (dry) rice, prepared (I recommend a short grain rice like Jasmine)

• 8tbsp soy sauce (low sodium or regular)

• 6tbsp minced garlic

• 6tbsp brown sugar

• 2tbsp sesame oil (toasted or regular)

• 1 small can water chestnuts, chopped (optional)

Optional toppings/sides:

• crispy rice vermicelli noodles

• Korean cucumber side dish

• pickled cucumbers

• Siracha mayonnaise

Instructions

Brown beef in large skillet. While cooking, mix together soy sauce, sesame oil, garlic, and brown sugar in measuring cup or small bowl. Whisk together and pour over beef once mostly browned. If including water chestnuts, add now to start soaking up flavor. Stir through and cook for several minutes to soak in the flavor. Make sure to leave enough juice to have a bit of a sauce when serving. Serve with lettuce and rice and additional sauce if desired.

Tips from your Top Goose

• While optional, don't miss out on including the water chestnuts - they soak up the delicious sauce flavor and add a great crunch.

• If you've chosen a higher fat content beef, you can either let the beef "fry" a bit in the juices or drain some of the excess fat before adding the sauce mixture.

• Any lettuce or rice will work here so you use your favorite. For lettuce, if you prefer a good crunch, you can use romaine boats or iceberg. Butter lettuce will give you a softer texture and it rolls well. Korean dishes will typically use a short grain rice or a sticky "sushi rice" but if you prefer brown or a longer grain, the recipe will still work.

• Make your life so much easier by grabbing a 14" skillet when cooking this meal and anything over 2lbs of meat (it also is a life saver when making fried rice and pasta or my turkey burgers). Trust me. It's my go-to pan for family meals.

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