My husband Steven is from Virginia, and outside of Popeyes fried chicken, he’s always ranting and raving about the Korean BBQ down south. So, naturally when I saw this recipe on Karen’s blog, 365 Days of Slow Cooking, I felt compelled to try it at home for his sake…and then I died and went to heaven. Insanely delicious and so dang easy for a healthy weeknight meal! I usually like my lettuce wraps Mexican, but this was great for something different. Enjoy!
Recipe for Slow Cooker Korean Beef Lettuce Wraps
Ideal slow cooker size: 3 quart
Cooking time: 4 hours
Makes 8 servings
2 lbs lean ground beef (you can also use chuck roast and use your blender to create ground beef, as explained above)
3 Tbsp soy sauce
5 tsp chili garlic sauce
2 Tbsp sugar
1 Tbsp sesame oil
2 tsp minced garlic
2 Tbsp fresh lime juice (+ more for serving)
1/2 tsp salt
8 large lettuce leaves (I used romaine but you can use iceberg lettuce)
Toppings:
Chili garlic sauce (go easy, it’s hot!)
Diced cucmbers
Shredded carrots
Minced red onion
Sliced green onion
Toasted sesame seeds
1. Place lean ground beef in the bottom of the slow cooker.
2. In a bowl, whisk together the soy sauce, garlic sauce, sugar, sesame oil, garlic, lime juice and salt.
3. Pour mixture into the slow cooker. Stir the sauce into the ground beef and break up the ground beef with a spoon.
4. Cover and cook on LOW for about 4 hours, or until beef is cooked through. Break up the meat with a spoon. Drain off any excess liquid. Add salt and pepper to taste and extra lime juice to taste.
5. Scoop 1/8 of the meat into the middle of a large lettuce leaf. Top with desired toppings (listed above). Eat like a taco and enjoy!
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