Name: Korean Beef Bulgogi Wraps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 lb (450g) thinly sliced ribeye or sirloin beef; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons brown sugar; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 Asian pear, grated (or 2 tablespoons pear juice); 1 tablespoon gochujang (Korean chili paste); 1 head Boston or butter lettuce, leaves separated and washed; 1 cup cooked short-grain white rice; 4 green onions, thinly sliced; 2 tablespoons toasted sesame seeds; 1 cup kimchi, chopped; Ssamjang (Korean dipping sauce) for serving

Instructions

Prepare the marinade

In a large bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, grated Asian pear, and gochujang. Whisk until the sugar is dissolved and ingredients are well combined.
Marinate the beef

Add the thinly sliced beef to the marinade and mix thoroughly to ensure all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Cook the beef

Heat a large skillet or wok over high heat. Working in batches to avoid overcrowding, cook the marinated beef for 2-3 minutes until browned and slightly caramelized. The meat should cook quickly due to its thin slices. Transfer to a serving plate.
Prepare the wrap components

Arrange the lettuce leaves on a serving platter. Place the cooked rice, sliced green onions, kimchi, and ssamjang in separate small bowls.
Assemble the wraps

To serve, take a lettuce leaf and add a small spoonful of rice, a few pieces of the bulgogi beef, and your choice of toppings. Sprinkle with sesame seeds and a drizzle of ssamjang if desired.
Roll and enjoy

Fold the sides of the lettuce leaf inward and roll it up like a small burrito, or simply fold it and eat like a small taco. Enjoy immediately while the beef is still warm.

Korean Beef Bulgogi Wraps

Ingredients

Instructions

Nutritional Information