• Acd2e793f476b5a2582de4aabc67b699

Korean Barbequed Beef (Bulgogi) Lettuce Wraps

Translated, "bul" means 'fire" and "gogi" means "meat." This popular Korean dish features thinly sliced marinated beef that's seared to a caramel brown and eaten with a variety of Korean condiments. Freezing the meat for 20 to 30 minutes ahead of time and using a sharp knife will help you cut the thinnest possible slices.

Serves 4people
large cloves garlic, peeled and finely minced 1 tablespoon finely grated fresh ginger
tbsp soy sauce
tbsp firmly packed light brown sugar 3 tablespoons Japanese rice wine (mirin)
tbsp toasted sesame oil 3 green onions, thinly sliced
tsp toasted sesame seeds, plus more for garnish Sea salt and freshly ground black pepper
lb New York strip or rib eye steak, very thinly sliced 2 tablespoons vegetable oil
Bibb lettuce leaves, for serving Gojuchang, for serving
Asian pear, julienned for serving
carrot, peeled and julienned for serving Kimchee, for serving
Large handful of cilantro leaves, for serving
To prepare marinade: In a medium bowl, combine the garlic, ginger, soy sauce, sugar, rice wine, sesame oil, green onions, 1 teaspoon sesame seeds and pepper; whisk to combine. Add beef slices and toss well. Allow meat to marinate for 30 minutes to 1 hour, refrigerated.
Remove meat from marinade and drain very well in a fine-mesh strainer, discarding the marinade. Heat a large skillet over medium-high heat until almost smoking. Add oil and swirl to coat. Working in batches, add meat and cook until browned, about 1 to 2 minutes per side.
Using a slotted spoon or spider, transfer to a serving platter and garnish with sesame seeds.
To serve: Place 2 or 3 tablespoons of meat in a lettuce leaf and garnish with a dab of Gojuchang. Serve with pears, carrots and cilantro and wrap and serve as part of a Korean meal.

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