Korean Lettuce Wraps with Cola Gochujang Sauce

This hand-held version of bibimbap is packed with flavor, thanks to traditional Korean Gochujang sauce and a secret ingredient…Coca-Cola®!

Serves: 8Prep: 20 minutesCook: 20 minutesTotal: 40 minutes

Serves: 8


  • 1/3 cup plus 1 Tbsp. Coca-Cola®
  • 2 tablespoons soy sauce
  • 2 tablespoons Gochujang sauce (Korean red chile paste)
  • 1 tablespoon green onions, sliced
  • 1 cup shiitake mushrooms, sliced (about 3 oz.)
  • 1 tablespoon plus 2 tsp. sesame oil, divided
  • 3/4 cup spiralized or shredded carrots (about 3 large)
  • 12 ounces ground lean beef
  • 2 cloves garlic, minced
  • 1/2 cup Coca-Cola®
  • 8 large eggs
  • 1 1/2 cups white rice, cooked
  • 3/4 cup green onions, sliced
  • 3/4 cup bean sprouts or microgreens
  • 3/4 cup cucumber, diced
  • 8 large red or green leaf lettuce leaves


  • To make sauce, combine 1/3 cup plus 1 tablespoon Coca-Cola®, Gochujang sauce, soy sauce and 1 teaspoon oil. Whisk to blend. Stir in onions and set aside.
  • To make wraps, in a skillet, heat 1 teaspoon oil over medium heat. Add mushrooms. Sauté 3-5 minutes until softened. Transfer to a plate to cool.
  • Add carrots to skillet. Sauté 30 seconds until just starting to soften. Remove to plate to cool.
  • In same skillet, combine beef and garlic. Add 1/2 cup Coca-Cola®, soy sauce, Gochujang sauce and remaining 1 tablespoon oil.
  • Cook over medium-high heat, stirring occasionally, 10-13 minutes until beef is cooked through and most of liquid is evaporated.
  • In a large saucepan of simmering water, poach eggs until desired doneness.
  • On a large serving platter or on individual serving plates, arrange poached eggs, rice, mushrooms, carrots, beef, onions, sprouts and cucumber. Serve toppings along with lettuce leaves for lettuce wrap assembly.
  • Refrigerate leftover components separately.