Feel like you have the same 5 meals on repeat? It's easy to get stuck in a rut when it comes to midweek dinner. Some days, you just don’t have the mental energy to come up with something new.
Well, how’s this recipe for some creative inspiration? These spicy Korean beef wraps tick every box. Packed with a huge 70g of protein per serving, they smash your macro targets in a super-satisfying way. Plus, the tantalising flavours of the gingery, garlicky marinade with a uniquely spicy gochujang mayo make it a real standout. Go on, treat yourself to something a bit out there.
- What are spicy Korean beef wraps?
- Why you’ll love this recipe
- Can you meal prep this recipe?
- How to reheat Korean beef wraps
- Variations & add-ins
- What can I serve with this recipe?
- Equipment needed
- Spicy Korean beef wraps recipe
- FAQs
What are spicy Korean beef wraps?
What are they not? Spicy, salty, savoury, crisp, fresh, hot, sweet. These wraps have it all, combining ginger, garlic and gochujang chilli paste for a uniquely satisfying meal.
Why you’ll love this recipe
Bold flavours, high protein and so easy to make, these wraps are the ultimate midweek meal.
Can you meal prep this recipe?
This recipe is ideal for meal prep. Simply adjust the quantities to make enough to last you the week.
How to reheat Korean beef wraps
Reheating couldn’t be easier. Just place the leftover filling in the microwave for 2 minutes, then dig in.
Variations & add-ins
Swap the protein: Try chicken or turkey breast for a leaner alternative.
Go green: Try romaine lettuce instead of wraps for a low-carb option.
Extra veggies: Add bean sprouts, radishes or cabbage for crunch.
What can I serve with this recipe?
- Kimchi
- Rice or noodles
- Sesame seeds or peanuts
Equipment needed
- Mixing bowl
- Knife
- Wok
- Rolling pin
Spicy Korean beef wraps recipe
Spicy Korean beef wraps
- Servings
- Makes 2
- Prep Time
- 2 hours (including marination)
- Cook Time
- 20 minutes
- Passive Time
- 1.5 hours
Ingredients
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- 1/2 tsp. ginger (minced)
- 1/2 tsp. garlic (minced)
- 200 g lean beef
- 1 tsp. gochujang
- 8 tbsp. low-fat mayonnaise
- 1/2 white onion
- 2 spring onions
- 1 carrot
- 1/4 iceberg lettuce
- 100 g plain flour
- 100 g low-fat yoghurt
Instructions
Make the marinade by adding the soy sauce, sesame oil, ginger, and garlic to a bowl and stirring until evenly combined. Set aside.
Slice the beef into thin strips and then add to the bowl with the marinade. Cover and leave to marinate for at least 2 hours.
Meanwhile, mix the gochujang with the mayonnaise so it’s evenly combined in a spicy mix. Set aside.
Prep the veg by finely slicing the white onion, spring onion and carrot. Thinly slice the iceberg lettuce.
Now mix the yoghurt and flour together and knead for a couple of minutes until it’s a smooth dough. Allow to rest for 30 minutes.
Roll out the dough into circular shapes and cook in a hot, dry pan until browned on one side, then turn and cook the other side until golden.
In a hot pan or wok, fry the marinated beef strips until they start to colour, then add the vegetables. Cook for a few minutes until the beef and veg are just cooked (the carrots should still have some crunch).
Plate up on the wraps and dress with plenty of gochujang mayo. Then get ready for a bite of something truly special.
Nutritional info per serving:
| Calories | 750 |
|---|---|
| Total Fat | 30g |
| Total Carbohydrates | 105g |
| Protein | 70g |
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FAQs
Can I prepare the wraps ahead of time?
Yes, you can prepare the beef mix up to 3 days in advance if you need. Store it in an airtight container until ready to cook.
Can I freeze these wraps?
Yes, once cooled, you can store any leftovers in the freezer for up to 3 months.
How do I make this gluten-free?
Easy. Just use gluten-free wraps or romaine lettuce instead.
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