Korean-Style Veggie Lettuce Cups with Kimchi & Brown Rice

Korean-Style Veggie Lettuce Cups

with Kimchi & Brown Rice

40 MIN
+$2.99/serving 2 Servings
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    From the Test Kitchen

    Piled onto crunchy romaine lettuce leaves, a trio of mushrooms, carrots, and poblano pepper (tossed in nutty sesame oil) come together with hearty brown rice, vibrant kimchi, and a spicy-sweet sauce made with soy glaze and gochujang.
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      PER SERVING
    • Calories
      760 Cals (est.)
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    fresh
    ingredients
    Korean-Style Veggie Lettuce Cups with Kimchi & Brown Rice
    Title
    • 10 oz Ground Pork
    • 1 Romaine Lettuce Heart
    • ½ lb Mushrooms
    • 1 Poblano Pepper
    • ½ cup Brown Rice
    • 1 tsp Black & White Sesame Seeds
    • ⅓ cup Kimchi
    • 1 Tbsp Sesame Oil
    • 2 tsps Gochujang
    • 2 Tbsps Soy Glaze
    • 6 oz Carrots

    Korean-Style Veggie Lettuce Cups

    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. In a medium pot, combine the rice, 1 1/4 cups water, and a big pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots; quarter lengthwise, then cut crosswise into 1-inch pieces. Separate the lettuce leaves. Quarter the pepper lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

    Prepare the ingredients
    Roast & finish the vegetables
    3 Roast & finish the vegetables

    Place the mushroom pieces, carrot pieces, and pepper pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl. Add the sesame oil and toss to coat. Taste, then season with salt and pepper if desired.

    4 Cook the pork

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.

    Cook the pork
    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the soy glaze and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Serve the lettuce leaves, cooked pork, cooked rice, finished vegetables, kimchi, sauce, and sesame seeds separately. Assemble each cup using 1 lettuce leaf. Enjoy!

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