Bulgolgi and rice lettuce cups

Photographer: Steve Brown

Short on time, big on flavour! Try our these beef lettuce cups – a 25-minute wonder that brings Korean-inspired goodness to your dinner table.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

100g rice vermicelli
¼ cup rice wine vinegar
1 bunch radish
500g lean beef mince
¼ cup reduced-salt soy sauce
1 tablespoon mirin
3 garlic cloves, minced
4 spring onions, sliced
2 Lebanese cucumbers, ribboned
Baby gem lettuce, leaves separated and washed
1 carrot, julienned
1 tablespoon sesame seeds, toasted

Instructions

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1 In a large bowl, cover vermicelli with boiling water. Soak for 10 minutes, until cooked. Drain and set aside.

2 Use a mandolin to slice the radish thinly. Transfer to a small bowl, cover with 2 tablespoons of the rice wine vinegar and set aside to pickle for 10 minutes.

3 Heat 2 teaspoons of extra-virgin olive oil in a large frypan. Add beef and cook, breaking up with a wooden spoon, for 10 minutes until browned. In a small bowl, combine soy sauce, 2 tbs of rice wine vinegar, mirin and garlic. Stir mixture into mince. Add spring onions and cook for a further 2 minutes.

4 Serve mince in lettuce cups with vermicelli, cucumber, carrot and pickled radish. Sprinkle over sesame seeds to garnish.

HFG tip

Change up this dish by using chicken or turkey mince, or even crumbled or finely chopped firm tofu.

Nutrition Info (per serve)

Calories 322cal

Kilojoules 1354kJ

Protein 33.5g

Total fat 7g

–Saturated fat 2.5g

Carbohydrates 27.8g

–Sugars 7g

Dietary fibre 3.5g

Sodium 711mg

Calcium 62.5mg

Iron 3.2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.