Matt Preston's Korean wraps with rice cakes recipe | delicious. Australia

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and healthier, while ground pork is often cheaper.

gochujang

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha provides a similar heat with fewer calories, while hot sauce is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly alternative.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: store-bought sauerkraut

Fermented vegetables are a healthier option, and sauerkraut is often less expensive.

Soak rice cakes in warm water for 30 minutes until softened.

Heat vegetable oil in a skillet over medium heat until shimmering.

Add ground beef to the skillet and cook until browned, about 5-7 minutes.

Stir in garlic, ginger, and soy sauce, cooking for an additional 2-3 minutes.

Remove from heat and mix in scallions and sesame oil.

In a separate pan, heat more vegetable oil over medium-high heat.

Fry the soaked rice cakes until crispy and golden, about 3-4 minutes per side.

Prepare lettuce leaves for wrapping.

Spread a layer of gochujang on each lettuce leaf.

Add a portion of the beef mixture on top of the gochujang.

Top with sliced vegetables and a sprinkle of toasted sesame seeds.

Wrap the lettuce around the filling and secure with a toothpick if needed.

Serve with kimchi and a fried egg on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary