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Korean Turkey Lettuce Wraps

  • Total Time: 30 minutes
  • Yield: Serves 4


  • 2 heads Boston Lettuce, leaves washed and dried
  • Korean Turkey (recipe below)
  • 68 radishes, cut into matchsticks
  • 1 cup Kimchi, chopped*
  • Pickled Carrots (recipe below)
  • Quick Pickled Cucumbers (recipe below)
  • Gochujang Aioli (recipe below)

for the Korean Turkey

  • 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

for the Pickled Carrots

  • 3 large carrots, grated/shredded
  • 3/4 cup warm water
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 ½ teaspoons Kosher salt

for the Quick Pickled Cucumbers

  • 1 cucumber, thinly sliced
  • 2 tablespoons plus 1 teaspoon granulated sugar
  • 1 tablespoon Kosher salt

for the Gochujang Aioli

  • ⅓ cup sour cream
  • ¼ cup mayonnaise
  • 1½ tablespoons gochujang
  • 1 clove garlic, grated with microzester (or very finely minced)
  • ¼ teaspoon Kosher salt
  • 1/8 teaspoon garlic powder
  • ⅛ teaspoon paprika
  • ⅛ teaspoon onion powder


  1. 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!

for the Korean Turkey

  1. Combine soy sauce, brown sugar, mirin, toasted sesame oil, gochujang, garlic powder, onion powder, and ginger powder in a small bowl.
  2. 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.

for the Pickled Carrots

  1. 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.

for the Quick Pickled Cucumbers

  1. Combine thinly sliced cucumber with sugar and Kosher salt. Refrigerate for 1 hour.
  2. for the Healthy Gochujang Aioli
  3. 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.


*you can find kimchi and gochujang at Asian specialty markets and many good-quality grocery stores (Whole Foods and Fairway have it by me).

  • Prep Time: 20 mins
  • Cook Time: 10 mins