• 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.

Prep
Cook
Serves 4people
Ingredients
2
large cloves garlic, peeled and finely minced 1 tablespoon finely grated fresh ginger
3
tbsp soy sauce
2
tbsp firmly packed light brown sugar 3 tablespoons Japanese rice wine (mirin)
1
tbsp toasted sesame oil 3 green onions, thinly sliced
1
tsp toasted sesame seeds, plus more for garnish Sea salt and freshly ground black pepper
1
lb New York strip or rib eye steak, very thinly sliced 2 tablespoons vegetable oil
Garnish:
8-10
Bibb lettuce leaves, for serving Gojuchang, for serving
1
Asian pear, julienned for serving
1
carrot, peeled and julienned for serving Kimchee, for serving
Large handful of cilantro leaves, for serving
Directions
1.
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.
2.
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.
3.
Using a slotted spoon or spider, transfer to a serving platter and garnish with sesame seeds.
4.
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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