Korean Beef Wanja Jeon Lettuce Cups
with Kimchi-Carrot Slaw
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
In Korean cooking, wanja jeon are mini meat patties. We’re using ground beef, ginger and garlic for these tasty bites, topped with sesame seeds and a zippy kimchi and carrot slaw. Leaves of curly lettuce are the conduit from your hand to your mouth.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Scallion
- 1 Garlic clove
- 200g Matchstick carrots
- 1 Head of curly leaf lettuce
- 15ml Ginger paste
- 33g Organic kimchi
- 15ml Toasted sesame oil
- 45ml Apple cider vinegar
- 9g Black & white sesame seeds
Contains: Eggs • Sesame • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
32 g
Saturated Fat
9 g
Sodium
290 mg
Total Carb
24 g
Sugars
7 g
Protein
32 g
Fibre
8 g
Preparation
Mise en place
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Mince the garlic.
- Separate the lettuce leaves.
- Roughly chop the kimchi.
Prepare the patties
- In a large bowl, combine the beef, garlic, ginger, white bottom of the scallion, 1 egg (double for 4 portions) and S&P.
- Form into 8 patties (double for 4 portions).
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
Make the slaw
- Meanwhile, in a medium bowl, combine the kimchi, carrots, vinegar, sesame oil and S&P.
Plate your dish
- Divide the lettuce leaves between your plates.
- Top with the slaw and patties.
- Garnish with the sesame seeds and green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
