Korean Lettuce Cups

Sandy Griffin


Got this recipe from Darrel a friend of mine who loves oriental food like me. These are so yummy. I had a little trouble finding the ingredients but please don't delete any. I did use Black Bean Garlic paste because I could find just plain Bean Paste. The Chili sauce is not enough to make it hot which I liked. I followed it exactly. Enjoy

★★★★★ 2 votes
15 Min
15 Min


1 bunch
boston lettuce leaves
1 pkg
white turkey ground 93/7 (1.2 pounds)
1/4 c
green onions
2 Tbsp
fresh ginger minced finely
1 Tbsp
fresh garlic minced finely
2 tsp
toasted sesame oil (the real thick golden type pure)
2 tsp
corn oil
sauce ingredients
2 Tbsp
black bean garlic paste
3 Tbsp
white sugar
2 Tbsp
toasted sesame oil (the real thick golden type pure
1 1/2 tsp
chili sauce with the seeds in it


1Separate lettuce leaves, rinse and dry. Set aside.
Mix together the turkey, scallions, ginger, garlic, and sesame oil in a medium bowl. Keep refrigerated until ready to use.

Heat a Wok or large pan over medium high heat until hot. Add 1 1/2 teaspoons of corn oil or safflower oil and heat for 20-30 seconds. Add the meat mixture and stir-fry, breaking up the lumps, until the meat loses it's pink color. Drain in a colander and wipe the pan clean with a paper towel.

Return drained meat mixture to the pan along with the spicy sauce over medium heat for 3-4 minutes until the sauce thickens and coats the meat.
To serve, spoon about 1 1/2 T of meat onto the lettuce cup and add Sriracha or chili paste to taste

About Korean Lettuce Cups

Course/Dish: Turkey, Meat Appetizers
Regional Style: Asian
Other Tag: Healthy
Hashtags: #Ginger, #black, #Bean