This recipe for Korean Turkey Lettuce Wraps was created in partnership with Butterball. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!
We are officially in the back-to-school routine zone. It always takes a couple weeks to settle in to this more rigid schedule, especially with figuring out Olivia’s babysitter schedule and who’s dropping and picking her up when. And then by the time we get her home after work, it’s a mad dash to get some quality play time in with our little girl, and then it’s a whirlwind to get her fed, bathed, and put to bed.
Phew. The last thing Asheley and I want to think about after all that is… what’s for dinner. And more accurately, which one of us has the energy to cook? Usually is neither of us.
But here’s the thing. I refuse to eat boring food. So what’s a guy to do?
Epic meals that require little planning, little cooking, and super quick assembly. Enter these Korean Turkey Lettuce Wraps. They are beyond legit.
Each of these little flavor bombs explode with big, bold tastes. There’s a little bit of everything packed into each wrap. Savory, salty, sweet, crunchy, fresh, sour, zesty, and spicy. It’s a party… for your mouth.
And come on now. Lettuce wraps are just crazy fun. It’s like a healthy taco night, when everyone in your family gets to build-their-own lettuce wraps! And nothing fosters family interaction more than everyone diving into a monumental dinner spread.
Your family will love all the beautiful colors, and you’ll totally dig how little prep this beautiful meal takes to bring together. Ssshhhh it’ll be our little secret.
Let’s break these Korean Turkey Lettuce Wraps down.
The actual Korean turkey is made with a super quick version of my bulgogi marinade. It’s sweet, savory, and salty. ADDICTIVE. And more importantly, it only takes about 10 minutes to whip together. Boom.
Now the fun sets in. The TOPPINGS.
These aren’t your average ehhhh toppings. We’re talking about pickled carrots. Fresh crunchy radishes. Quick pickled cucumbers. Authentic Korean kimchi. And a gochujang aioli that will change your life.
Now the only part of this meal that you are going to want to make ahead of time are the pickled carrots. They only take like 5 minutes to make, but they need time for the magic to happen. My suggestion? Make them over the weekend and let them just hang out in the fridge (they will last for weeks!) until you’re ready to make these Korean Turkey Lettuce Wraps.
If kimchi and gochujang are new “weird” flavors for you, don’t be scared. Embrace the new. Embrace the weird. Kimchi is basically the Korean version of sauerkraut. It’s spicy fermented goodness, and pairs so well with the turkey marinade. Gochujang is going to become the new sriracha at some point soon. It has an incredible depth of flavor, and turns this aioli into something really special.
You all know that you’ll be getting yo’ turkey on this upcoming November. It’s a Thanksgiving standard. But turkey is such a great option year round! It’s such a great lean protein and will make an amazing addition to your family’s healthy lifestyle.
I’m extra excited about this ground turkey… it’s Farm to Family by Butterball Ground Turkey! It’s a new product line that includes absolutely no antibiotics and is American Humane Certified. That means the turkeys were fed a vegetarian diet based on whole grains containing zero animal byproducts and hormones. It’s high quality, good for you, and affordable!
Butterball is making it really easy to become a Turketarian (i.e. an every day Turkey lover), so make sure to spread the turkey love with your family and make ’em these Korean Turkey Lettuce Wraps!
- 2 heads Boston Lettuce, leaves washed and dried
- Korean Turkey (recipe below)
- 6 - 8 radishes, cut into matchsticks
- 1 cup Kimchi, chopped*
- Pickled Carrots (recipe below)
- Quick Pickled Cucumbers (recipe below)
- Gochujang Aioli (recipe below)
- 1 pound Farm to Family by Butterball Ground Turkey
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- 1 teaspoon gochujang*
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ginger powder
- 3 large carrots, grated/shredded
- ¾ cup warm water
- ½ cup apple cider vinegar
- 1 tablespoon sugar
- 1 ½ teaspoons Kosher salt
- 1 cucumber, thinly sliced
- 2 tablespoons plus 1 teaspoon granulated sugar
- 1 tablespoon Kosher salt
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 1½ tablespoons gochujang
- 1 clove garlic, grated with microzester (or very finely minced)
- ¼ teaspoon Kosher salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
- ⅛ teaspoon onion powder
- Place Boston lettuce, Korean Turkey, radishes, Kimchi, pickled carrots, quick pickled cucumbers, and gochujang aioli in bowls family style on your table. Let everyone build-their-own lettuce wraps to their liking!
- Combine soy sauce, brown sugar, mirin, toasted sesame oil, gochujang, garlic powder, onion powder, and ginger powder in a small bowl.
- Heat olive oil a medium skillet over medium-high heat. Add turkey and cook, stirring and breaking into bite-sized pieces, until browned and just cooked through. Add sauce and stir, cooking for about 2 minutes, until it creates a quick glaze on the turkey. Remove from heat.
- Combine warm water, vinegar, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place carrots in a jar or bowl (I like to use a mason jar) and pour vinegar mixture over the carrots. Refrigerate for at least 1 day, up to a few weeks.
- Combine thinly sliced cucumber with sugar and Kosher salt. Refrigerate for 1 hour.
- for the Healthy Gochujang Aioli
- Mix all ingredients together until well combined. Refrigerate until ready to use. Can be made up to 3 days ahead of time. Use extra gojuchang aioli as you would any condiment, for topping sandwiches, tacos, and such.
Korean Turkey Lettuce Wraps
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This is a sponsored conversation written by me on behalf of Butterball. The opinions and text are all mine.