Korean Lettuce Wraps with Cola Gochujang Sauce
This hand-held version of bibimbap is packed with flavor, thanks to traditional Korean Gochujang sauce and a secret ingredient…Coca-Cola®!
Serves: 8Prep: 20 minutesCook: 20 minutesTotal: 40 minutes
- 1/3 cup plus 1 Tbsp. Coca-Cola®
- 2 tablespoons soy sauce
- 2 tablespoons Gochujang sauce (Korean red chile paste)
- 1 tablespoon green onions, sliced
- 1 cup shiitake mushrooms, sliced (about 3 oz.)
- 1 tablespoon plus 2 tsp. sesame oil, divided
- 3/4 cup spiralized or shredded carrots (about 3 large)
- 12 ounces ground lean beef
- 2 cloves garlic, minced
- 1/2 cup Coca-Cola®
- 8 large eggs
- 1 1/2 cups white rice, cooked
- 3/4 cup green onions, sliced
- 3/4 cup bean sprouts or microgreens
- 3/4 cup cucumber, diced
- 8 large red or green leaf lettuce leaves
- To make sauce, combine 1/3 cup plus 1 tablespoon Coca-Cola®, Gochujang sauce, soy sauce and 1 teaspoon oil. Whisk to blend. Stir in onions and set aside.
- To make wraps, in a skillet, heat 1 teaspoon oil over medium heat. Add mushrooms. Sauté 3-5 minutes until softened. Transfer to a plate to cool.
- Add carrots to skillet. Sauté 30 seconds until just starting to soften. Remove to plate to cool.
- In same skillet, combine beef and garlic. Add 1/2 cup Coca-Cola®, soy sauce, Gochujang sauce and remaining 1 tablespoon oil.
- Cook over medium-high heat, stirring occasionally, 10-13 minutes until beef is cooked through and most of liquid is evaporated.
- In a large saucepan of simmering water, poach eggs until desired doneness.
- On a large serving platter or on individual serving plates, arrange poached eggs, rice, mushrooms, carrots, beef, onions, sprouts and cucumber. Serve toppings along with lettuce leaves for lettuce wrap assembly.
- Refrigerate leftover components separately.