Beef Bulgogi Lettuce Wraps
The star of this dish is the beef, obviously. And what makes these seared pieces of meat so tender and delicious is the marinade. The sweet and saltiness mixed with the crunchy pickled veggies and crisp lettuce is so satisfying that you won’t even think about adding steamed rice or noodles with this dish. Although, rice or noodles won’t hurt.
Yield: 4
Beef Bulgogi Lettuce Wraps
Prep time: 1 HourCook time: 20 MinTotal time: 1 H & 20 M
Ingredients
Beef and Marinade
- 16 oz Ribeye, sliced thin (freezing the steak a couple hours before helps with cutting thin slices)
- 3 TB Soy Sauce
- 2 TB Brown Sugar
- 1 TB Honey
- 2 TB Mirin
- 1 TB Sesame oil
- 1 TB Garlic, minced
- 1 TB Scallions, chopped
- 1 TB Kiwi, minced
Assembly
- 1/4 cup Gochujang (Korean chili paste)
- 1/4 cup Mayonaise
- 1/2 cup, Daikon Radish, diced
- 1/2 cup Cucumber, diced
- 1 cup Rice Vinegar
- 1 tsp Sugar
- 1 tsp Kosher Salt
- Lettuce (Butter, Iceberg, any kind you prefer for wraps)
- Chopped Scallions and Sesame Seeds, for garnish
Instructions
Beef Bulgogi
- Combine marinade ingredients in bowl and add sliced beef.
- Marinate for at least 30 minutes, but no longer than 2 hours. You don't want the beef to be cold when cooking, so leave out on the counter 30 minutes before searing.
- Heat a pan to high heat with some vegetable oil.
- Lightly season beef with salt and sear in batches (don't overcrowd the pan) until charred and cooked through. About 30 seconds to a minute.
Toppings and Assembly
- Combine mayo and gochujang, set aside.
- Pour rice vinegar over cucumber and daikon and add in sugar and salt. Set aside for about 30 minutes to quickly pickle.
- Fill lettuce with beef and top with pickled vegetables, spicy mayo, sesame seeds, and scallions.
