Korean Lettuce Wrap Ups


  • 1/2 package tofu, firm, liquid pressed out
  • 1/2 lb. chicken, or ground beef (fat content goes up)
  • Seasoning Mixture:
  • 2 green onions, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon sesame oil
  • dash white pepper
  • 1 tablespoon canola oil
  • 2 tablespoons bean paste
  • 1 tablespoon hot bean paste
  • 1 tablespoon sugar
  • 2 teaspoons sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 heads red or green leaf, or butter lettuce, washed and dried
  • 2 cups cooked rice
  • 1/2 cup vinegar soy sauce (recipe below)


  • 1. Cover tofu with plastic wrap; place sheet pan on top and weigh down with a heavy book to press liquid out and drain for about 20 minutes. Then crumble lightly.
  • 2. In the mean time, mix the ground beef with the seasoning mixture and stir fry with oil over a medium hot wok. Cook until beef is brown. Add the crumbled tofu and two kinds of bean past. Mix well.
  • 3. Stir in sugar and sesame seed oil slowly. Adjust seasoning with soy sauce and sugar if needed.
  • 4. Place mixture in a bowl and sprinkle with sesame seeds. Serve with lettuce leaves and cooked rice.
  • TO EAT: Place a spoonful of rice ans some meat mixture on a lettuce leaf with some sauce, fold like a taco, and eat immediately.
  • Vinegar Soy Sauce: 4 tablespoons Kikkoman soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon toasted pine nuts, chopped
  • Mix together everything except nuts. Sprinkle with nuts
  • just before serving.


  • Yield:
  • "2 each"
  • SERVINGS: 10
  • SOURCE: Rhoda Yee, CCA