6
15 min
(No ratings yet)Easy Korean Beef and Kimchi Lettuce Wraps
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Step 1: Remove rice from pre-portioned pouches; set aside.
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Step 2: In large nonstick skillet, heat oil over medium-high heat; cook beef, stirring occasionally, for 2 or 3 minutes or until starting to brown. Stir in 2 tbsp (30 mL) of the teriyaki sauce; cook for 30 seconds to 1 minute or until beef is well coated. Transfer to bowl; keep warm. |
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Step 3: Stir remaining teriyaki sauce and 2 1/2 cups (625 mL) water into skillet; bring to boil. Add rice and reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in beef and let stand for 5 minutes or until liquid is absorbed. |
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Step 4: Serve rice and beef mixture in romaine leaves with kimchi. Garnish with sesame seeds (if using). |
It’s a lot of fun to eat your dinner while enjoying it in lettuce cups. Not to mention that it just takes 10 minutes to construct and prepare these straightforward wraps! How is that even doable? With the aid of Minute Ready to Serve Rice, which has been precooked and just takes a minute to heat through in the microwave. If you’re looking for ways to incorporate more vegetables into your diet, lettuce cups are the way to go. They’re also a fun way to bring your favourite ingredients together. Planning for a busy day? Prepare your lunch ahead of time with this perfect recipe for lettuce wraps.
Kimchi is made by lacto-fermentation of napa cabbage, which is fermentation by Lactobacillus bacteria (the same kind of fermentation that gives us yogurt and dill pickles!) Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why. With a complex flavour and a variety of uses, kimchi’s appeal is broad and deep. Made from vegetables, garlic, ginger, and fish sauce, it hits a range of flavours—sweet, sour, and spicy—and works as a condiment, an ingredient, a dip, and a side dish all on its own.
In Korean culture, kimchi is served with almost every meal, including breakfast. Not only is kimchi eaten by itself as a side dish or appetizer but it is also used as an ingredient in a variety of dishes. Kimchi jjigae, a traditional stew made with kimchi, is perhaps one of its most popular uses. The fermented food is also used to flavour fried rice, stir-fry dishes, noodles, sandwiches, and even pizza.
Kimchi’s flavour is complex and varies widely depending on the recipe. The main flavour notes you’ll find in kimchi include sour, spicy, and umami. The flavour will also vary depending on the vegetables you choose, the length of fermentation, and the amount of salt or sugar used.
Don´t have time to cook? This microwave-style fried rice with scrambled eggs is ideal for a quick lunch when you are in a hurry.
