Meyer Natural Foods
The Meyer Way

Korean Beef Lettuce Wraps with Coconut Rice

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Korean Beef Lettuce Wraps with Coconut Rice


  • 1 lb Laura's Lean Ground Beef
  • 4 Scallions (diced, whites and greens separated)
  • 3 cloves Garlic (finely minced)
  • 1 tbsp Ginger (minced)
  • Bib lettuce (1 head, washed, torn into cups)
  • 5/16 cup Soy sauce
  • 2 tbsps Honey
  • 1 tbsp Sesame oil
  • 3 tbsps Gochugang paste
  • 1 can Coconut milk (14 ounce can)
  • 1 1/4 cups Water
  • 1 1/2 cup Jasmine rice
  • 1 tbsp Sugar
  • 1 Seedless cucumber (1/4 cup, thinly sliced)
  • Basil leaves (optional)
  • 1 tbsp Sesame seeds


1. Heat a large nonstick skillet over medium high heat with 1 tablespoon of avocado oil. When the skillet is hot, add in the ground beef. Cook the beef for 8-10 minutes, until completely browned and no longer pink.

2. While the beef is cooking, make the sauce for the meat. Combine the soy sauce, honey, sesame oil and gochugang paste in a bowl. Whisk everything together until it is a cohesive mixture. Set aside until ready to use.

3. When the meat is cooked, add the white parts of the scallions, ginger and garlic. Cook everything together for another 2-3 minutes then pour in the sauce. Lower the heat to medium low and let the sauce simmer with the beef mixture for another 8-10 minutes.

4. To make the coconut rice: pour the coconut milk, water, sugar and pinch of salt into a saucepan. Turn the heat to medium and whisk everything together. When the sugar has dissolved (it should only take a minute) pour in the rice.

5. Bring the rice to a boil then cover and reduce to the heat to medium low and simmer. Cook the rice for 18-22 minutes until tender. When the rice is done, remove from heat, but leave the lid on. Let the rice steam for 5 minutes then fluff with a fork. Toss with the green scallions.

6. Make the lettuce cups: Take a large leaf of bib lettuce and scoop a couple tablespoons of the meat mixture on top. If the lettuce leaves are small, you can put 2 together to make a larger “cup”. Top the beef with a couple of slices of fresh cucumber and a basil leaf. Sprinkle with sesame seeds and serve alongside the coconut rice. Enjoy!


Recipe credit: Rachel Hutchinson from "Food, Life, Love" online blog


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