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 Born with Seoul - bulgogi sauce

  • 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

Spring is here and it's grillin' season.

This weather has me thinking BBQ and beer. AND I'm all in. This recipes is easy and I mean EASY! You only need 4 ingredients . Pairs well with bacon wrapped asparagus, but any side will do. Asparagus can be grilled along side of the chicken. Enjoy!


Preheat grill to low/medium heat.

Step 1

  1. Prep chicken. Toss in cooking oil and salt and pepper.

  2. Place on grill. Baste one side with Bulgogi sauce.

Step 2

  1. Every 3 minutes flip the chicken. Baste each time with Bulgogi sauce.

Step 3

  1. Keep flipping and basting. HAHAHA! You will repeat this process approximately 4 times. When the internal temp of the chicken hits 165 degrees it's done.

Cheers!!! (건배 geonbae) !!!

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

Easter is almost here and we ALWAYS make Deviled Eggs for this special day. I hope many of you will be able to host friends and family this year. This year has been hard on all of us. I was able to get my first vaccine last week and man oh man did it feel like the best Christmas present ever!

This is a our family recipe we want to share with you all. My husband, Nick, makes this every year and it's soooo good. It's a twist on the traditional recipe and I think it's even better! Get out that Sweet & Tangy Gochujang out of the fridge and start making some eggs!


Step 1

  1. Boil those eggs! If you aren't sure how long to cook them, might want to google some directions.

I'm just going to put it out there....I kinda over cooked the eggs. Ha! You know how it is....

Step 2

  1. Remove Yoke and put in small bowl. Add Mayo, gochujang, and salt. Mix well.

Step 3

  1. Add a a spoonful to each yoke.

  2. Garnish with green onion and sesame seeds.

Thank you for subscribing. We develop these recipes to inspire you to add some new flavors to your meals.

Would love to see your Deviled Eggs. Be sure to tag or hashtag us. #bornwithseoul.

Enjoy your Easter weekend and family time.