korean beef and creamy charred corn lettuce cups

This one started out with simply a craving for lettuce wraps, and apparently I’m physically incapable of making a summer recipe without corn right now. I promise this is the last one. Probably.

But this one earned it’s place: sticky, gingery gochujang beef piled into cold, crunchy lettuce cups with creamy charred corn and a shower of crushed ramen noodles on top. It’s hot and cold, creamy and crunchy, sweet, spicy and tangy. All the things I want in dinner.

Everything comes together in one skillet in about 30 minutes, then I like to throw it all on the table and let everyone build their own. Minimal effort, maximum stuff-in-every-bite energy.

TOTAL TIME: 30 minutes
SERVES: 4

• glass mixing bowl

• 12 inch pan

• wooden spatula

• microplane

• hand juicer

• silver plate (serving)

• see more tools…

make it GF: ✅ use tamari or GF soy sauce, GF gochujang and a gluten-free mayo (check your Kewpie as some versions contain gluten). Swap the ramen crunch for crushed rice crackers or peanuts.

make it DF: ✅ swap the butter for a neutral oil and leave out the parm. I’d add an extra pinch of salt and squeeze of lime to the corn to make up for it.

simplify: use frozen corn (no shucking!) and pre-washed lettuce leaves for the wraps.

riff: serve these as bowls over rice, and throw in some cucumber if you’re looking for extra veg. Add on some kimchi if you’re really feeling it.