Korean-Style Gochujang Ground Bison Lettuce Wraps with Daikon Kimchi

Heat a small non-stick pan over medium-high heat.

Add the ground bison and cook, breaking it up with a spatula until browned and fragrant.

Add the minced garlic and grated sweet potato, sautéing for 3-4 minutes until the sweet potato softens and takes on a golden hue from the meat drippings.

Stir in the gochujang paste and 1 teaspoon of water to create a glossy, spicy glaze that coats the bison.

Remove from heat immediately to prevent the garlic from burning.

Serve the hot bison mixture tucked into crisp lettuce cups, topped generously with the cool, crunchy daikon kimchi.

The contrast between the savory, warm bison and the spicy, fermented tang of the kimchi makes for an energizing, high-protein snack.