MLA Korean Aussie beef lettuce cups with kimchi

  • Prep time 20Min
  • Cook time 10Min
  • Technique Pan Fry / Saute, Stir Fry
  • Meat Beef
  • Cut Ground
  • Serves 4

Korean Aussie beef lettuce cups with kimchi


For the beef:
1.3 pounds minced Aussie grassfed beef
2 tsp finely grated ginger
1 tsp finely chopped garlic
2 each finely chopped spring onion
2 tsp soy sauce
1 tsp sugar

For the lettuce cups:
8 each trimmed lettuce leaves, iceberg
1/2 cup chopped kimchi
Tomato slices, sesame seeds to taste


For the beef: Mix the beef with the ginger, garlic, spring onion, soy sauce and sugar. Form into 8 long patties and brush with vegetable oil.

To cook: Preheat a ridged chargrill or barbeque to moderately high and cook the patties for 3 minutes each side or until cooked to your liking. Set aside to rest for 5 minutes, covering loosely with foil.

To serve: Place the patties in the lettuce cups and top with the kimchi to taste. Serve with tomato slices and a sprinkling of sesame seeds.

Chef Notes:

  • For an authentic Korean take, try using blanched and chilled cabbage leaves instead of lettuce cups.
  • Uncooked beef patties can be prepared up to a few hours ahead and refrigerated until needed.