Name: Korean Bulgogi Lettuce Wraps
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 1/2 pounds ribeye or sirloin beef, thinly sliced; 1/4 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 2 tablespoons pear puree or apple juice; 4 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons rice wine or mirin; 1 head butter lettuce, leaves separated and washed; 3 green onions, thinly sliced; 2 tablespoons toasted sesame seeds; 1 cup cooked short-grain rice; 1/4 cup gochujang (Korean chili paste); 1 carrot, julienned

Instructions

Prepare the marinade

In a large bowl, combine soy sauce, brown sugar, sesame oil, pear puree, minced garlic, grated ginger, and rice wine. Whisk thoroughly until sugar is dissolved.
Marinate the beef

Add the thinly sliced beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours for deeper flavor.
Prepare the vegetables

While the beef marinates, carefully wash and dry the lettuce leaves. Julienne the carrot and slice the green onions. Arrange on a serving platter along with the cooked rice and gochujang.
Cook the bulgogi

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 but still tender.
Assemble the wraps

Transfer the cooked bulgogi to a serving plate. To assemble, take a lettuce leaf, add a small spoonful of rice, top with bulgogi, carrots, green onions, and a small dab of gochujang if desired.
Finish and serve

Sprinkle the assembled wraps with toasted sesame seeds. Serve immediately, allowing guests to build their own wraps at the table.

Korean Bulgogi Lettuce Wraps

Ingredients

Instructions

Nutritional Information