Korean
Gochujang Tempeh Lettuce Cups
Sticky gochujang tempeh with rice, cucumber, carrots, scallions, and crisp lettuce leaves.
Prep15 min
Cook18 min
Total33 min
Serves4
The good part
Gochujang tempeh lettuce cups are fast, high-protein, and built for a fresh dinner that still feels satisfying.
Label note
Check gochujang labels for vegan ingredients and wheat if gluten is a concern.
Serving ideas
Serve with rice, quick pickles, kimchi-style vegetables, or extra cucumber.
Gather
Ingredients
- 8 ounces tempeh, crumbled
- 1 tablespoon oil
- 2 tablespoons gochujang
- 1 tablespoon tamari
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 cucumber, diced
- 1 carrot, shredded
- Butter lettuce leaves
- Cooked rice, scallions, and sesame seeds
Make
Method
- 01Steam tempeh for 8 minutes, then crumble.
- 02Brown tempeh in oil until crisp at the edges.
- 03Whisk gochujang, tamari, maple, vinegar, and water.
- 04Toss tempeh with sauce until sticky.
- 05Serve in lettuce leaves with rice, cucumber, carrot, scallions, and sesame.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.