Plant-Based Bulgogi Lettuce Wraps

Made with BB

Prep time: 10 minutes 

Cook time: 15 minutes 

Difficulty: Easy

  1. Heat a large non-stick skillet over high heat. 
  2. Add 2 tbsp of avocado oil and heat for 30 seconds. Crumble in the Better Balance Ground and break up the ground into small pieces. 
  3. Cook until ground is slightly browned and crispy ( 8 - 10 minutes) 
  4. While the plant-based meat cooks, prepare your sauce by combining the soy sauce, brown sugar, mirin, sesame oil, gochujang and lime juice in a medium bowl until the sugar has dissolved and all ingredients are combined. 
  5. Once the plant-based meat is mostly browned, add the onion and apple, cook for 4-5 minutes until the onion has softened. 
  6. Add the garlic and ginger, cook for 1-2 minutes until aromatic. 
  7. Add the sauce and cook for 4-5 minutes until it has thickened and the plant-based meat is coated. 
  8. Toss in the green onions, then remove from the heat and spoon into lettuce ‘cups’.
  9. Top with peppers and carrots, sprinkle with sesame seeds.

  • 2 tbsp oil 
  • 1 lb Better Balance plant-powered ground
  • ½ medium yellow onion, diced
  • 1 apple, grated 
  • 4 garlic cloves, minced 
  • 2 tsp fresh ginger minced, or dried 
  • 3 tbsp soy sauce (or tamari for gluten free)
  • 1 tbsp dark brown sugar 
  • 3 tbsp mirin 
  • 2 tbsp lime juice 
  • 1-2 tbsp gochujang (deepening on your spice level) 
  • 2-3 each, green onion, sliced 
  • 1 large head butter lettuce
  • ½ cup carrots, julienned
  • ½ cup red bell peppers, juilenned 
  • 1 tbsp toasted sesame seeds