Korean Ground Beef Lettuce Wraps



2lbs grassfed 80/20 ground beef

4 garlic cloves, minced

Generous pinch JF Spicy Salt

½ tsp fresh ginger, minced

¼ cup maple syrup
Generous pinch crushed red pepper flakes 

½ cup coconut aminos

1 tsp fresh ginger, minced

4 tsp sesame oil 


In a dry sauté pan begin to warm your meat and minced garlic over medium heat. Season with JF Spicy Salt and allow the beef to melt down as it cooks, it will release moisture and gradually brown to crisp. Incorporate your minced ginger. Don’t rush the cooking process here, let the meat fry in the released juices, this will allow a nice browned bite.


In a small bowl add the maple sugar, crushed red pepper flakes, coconut aminos, fresh ginger, and sesame oil; whisk to combine. 

Drain the fat from your ground beef. In the same pan, pour in your sauce, allowing it to incorporate as it cooks, reducing down and adhering to the meat. Adjust seasonings to taste. 

Serve warm in a lettuce wrap. Enjoy!