Gochujang Beef Lettuce Cups are a quick weeknight dinner, an easy prep ahead lunch, or double up for a good freezer friendly batch cooking recipe. 

A recipe that is good for dinner AND for lunch meal prep... YES PLEASE.

Also, I basically love anything that I can put into a lettuce cup!

My friend Urvashi, over on TwoSleevers.com has inspired me to pick up new to me kitchen ingredients and play with them. She is originally from India and now lives in Dallas, Texas, so the lady knows her spices!

If you are not familiar with Gochujang paste it is a staple in Korean cooking. It is a red chili paste that also contains fermented soy beans. It is a spicy devil, but you can control the spice level by adjusting how much you use.

Because of her, Gochujang paste is one of those ingredients that I have in my pantry now and started to play with.

This recipe is also freezer friendly (minus the lettuce of course) so I will often double up the recipe, portion into sandwich size freezer zip bags and have a few lunches ready to go. Just add the fresh lettuce cups! 

Now let's talk lettuce cups. I do these a few ways. I have used romaine hearts - they work. I have used butter lettuce - too but zero crunch, which I love. But my go to lettuce cup - iceberg. Okay iceberg is basically water, but I love the crunch factor and they are easy to prep. Basically cut the head in half! 

So, make this for dinner, put it in 2 compartment meal prep containers for lunches, or double up and freeze it in zip bags. Lots of options for the Gochujang Beef Lettuce Cups.

Recipe

Gochujang Beef Lettuce Cups

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Calories: 233kcal

Gochujang Beef Lettuce Cups are a quick weeknight dinner, an easy prep ahead lunch, or double up for a good freezer friendly batch cooking recipe. 

Print Recipe

Ingredients

• 1 lb lean ground beef
• ¼ cup honey (or sweetener of choice)
• 2 tbsp sesame oil
• 2 tablespoon soy sauce
• 1 clove garlic, minced
• 1 tbsp minced ginger
• 2 tablespoon gochujang paste
• ¼ cup water (add a bit more if the paste doesn't break down)
• 1 head iceberg lettuce
• 1 cup julienned carrots
• 1 tablespoon sesame seeds

Instructions

• In a hot pan, cook the ground beef until no longer pink. Drain any excess fat. 
• Add the garlic, ginger, gochujang paste, water, sesame oil, soy sauce, and honey. Let simmer on medium heat until the paste is melted and incorporated. Allow the water to evaporate ( I don't like dripping lettuce cups!)
• Add the carrots and allow them to just soften, no more than a minute and remove pan from heat. 
• Fill lettuce cups, garnish with sesame seeds, and enjoy! 
• For lunch box prep, divide the meat mixture among the 3-4 containers you want to use. Or, portion into freezer zip bags, squeeze the air out, label, and store for up to 4 months. 

Nutrition

Calories: 233kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Fiber: 1g | Sugar: 22g

So, there you have it!  An experiment with Gochujang that ended in Gouchujang Beef Lettuce Cups that can be meal prepped a few different ways! 

I even have a ton more lunch inspiration for you if you are looking for it! Head here to see all the lunch things!

When you make this, I want to see! Tag me @mealplanaddict on Instagram, or post a photo in the Meal Plan Addict Community!