January Recipes

Gochujang Steak Lettuce Wraps

Plate of Gochujang Steak Lettuce Wraps
Hands On:
25 minutes
Total Time:
33 minutes


  • 1 (10- to 12-oz.) Hy-Vee Choice Reserve boneless beef ribeye steak, about 1 in. thick
  • Kosher salt
  • Hy-Vee black pepper
  • 3 tbsp Hy-Vee Korean gochujang sauce
  • 1 tbsp Hy-Vee vegetable oil
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp fresh lime juice
  • 1 tsp bottled minced garlic
  • ¼ cup Hy-Vee mayonnaise
  • 12 large butterhead lettuce leaves
  • 3 radishes, thinly sliced
  • 2 green onions , diagonally sliced
  • Sesame seeds, toasted, for garnish
  • Lime wedges, for serving
  • ½ cup green and/or red cabbage, finely shredded
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Pat steak dry with paper towels. Generously season both sides with salt and pepper. Let stand at room temperature for 15 to 30 minutes.
Preheat charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375°). Whisk together gochujang sauce, oil, rice vinegar, lime juice, and garlic in a small bowl. Transfer 3 tablespoons sauce mixture to another small bowl to use for basting. Stir mayonnaise into remaining sauce mixture; cover and chill until ready to serve.
Grill steak for 6 to 8 minutes or until steak reaches 130° for medium-rare doneness, turning halfway through and brushing often with gochujang basting sauce mixture. Transfer steak to a clean cutting board. Loosely cover with foil; let rest for 5 minutes. Thinly slice steak across the grain, then into bite-size pieces.
To serve, arrange 6 stacks, 2 lettuce leaves each, on a serving platter. Top with cabbage, steak, radishes, and green onions. Drizzle with the mayonnaise-gochujang sauce. Sprinkle with sesame seeds and serve with lime wedges, if desired.

Nutrition Facts

Serving Size: 3 wraps
Serves: 2
Amount Per Serving
% Daily Value*
Total Fat: 53g 68%
Saturated Fat: 14g
Trans Fat: 0g
Cholesterol: 105mg 35%
Sodium: 620mg 27%
Total Carbohydrate: 21g 8%
Dietary Fiber: 2g 7%
Sugars: 16g 32%
Protein: 30g 60%

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