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Veggie Lettuce Wraps

i grew up eating a lot of lettuce wraps as a child.... still do! it's one of my go-to meals because it's easy and it's what i know. my parents farmed in korea and they always grew lettuce, among other things, and now i grow lettuce! you can substitute so many different veggies for this recipe. the sauce really fuses it all together. i hope you enjoy this recipe and enjoy the process of making it.

i love the feeling of presenting a beautiful meal.


  • 1/4 C garlic, minced

  • 1/2 C squash, roughly chopped

  • 1/2 C zucchini, roughly chopped

  • 1/2 C RAW cashews (unsalted), roughly chopped

  • 1/2 C portobello (1 mushroom), roughly chopped

  • 1/2 C green onion (1 bunch), roughly chopped

  • 1 C tofu firm, cubed

  • butter lettuce

Step 1

  1. Chop Chop! Turn on some music (no news allowed) and start chopping away. Finely mince your garlic. Roughly chop your squash, zucchini, cashews, portobello mushroom, and green onion.

  2. Combine ingredients in a bowl and add 1 C of Born With Seoul bulgogi sauce.

  3. Let this marinate for 1 hr.

Step 2

  1. Cube your tofu into bite size pieces. Set aside

Step 3

  1. Heat skillet to medium heat. Once hot, add the marinated ingredients.

  2. Let simmer until sauce is reduced to half and still occasionally.

Step 4

  1. Reduce heat to low.

  2. Added cubed tofu and stir.

  3. Turn off heat and let it sit.

Step 5

  1. Let it cool down for a couple minutes.

  2. Serve on butter lettuce.

Cheers!!! (건배 geonbae) !!!

Share your meal and tag us. I love to see what everyones having for dinner! #bornwithseoul


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