Korean Sticky Potato Lettuce Cups

Korean Sticky Potato Lettuce Cups

Sarah Falls

Yield: 12 Servings




  1. Heat canola oil in a saute pan and fry the potatoes (turning occasionally) on med-high heat for 5-7 minutes until ½ cooked or lightly seared on all sides.  Drain any excess oil. 
  2. Add water, soy, corn syrup, brown sugar, vinegar, gochujang, and garlic to the sauce pan and simmer for 5-7 minutes until potatoes are fully cooked and sauce thickens to a sticky glaze. 
  3. Snap off 4 large lettuce leaves from head and wash. Trim the bottom rib off, if needed. Dry off the lettuce. 
  4. Using a mandolin, shred red cabbage and fine Julienne carrots 
  5. Sliced green onion
  6. Divide potatoes evenly between the lettuce wraps, top with cabbage, green onion, and carrots