Name: Korean Lettuce Wraps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4-6
Ingredients: 1 pound thinly sliced beef ribeye or sirloin; 1/4 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons gochujang (Korean chili paste); 1 large head of butter lettuce, leaves separated and washed; 3 green onions, thinly sliced; 2 tablespoons toasted sesame seeds; 1 cup cooked short-grain rice; 1/2 cup kimchi, chopped

Instructions

Marinate the beef

In a medium bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. Add the sliced beef and toss to coat evenly. Allow to marinate for at least 15 minutes, or refrigerate for up to 24 hours for deeper flavor.
Prepare the lettuce

Carefully separate the lettuce leaves, keeping them whole. Rinse thoroughly and pat dry with paper towels. Arrange on a serving platter and refrigerate until ready to serve.
Cook the bulgogi

Heat a large skillet or wok over high heat. Working in batches to prevent overcrowding, cook the marinated beef for 2-3 minutes until browned and just cooked through. Transfer to a serving dish and sprinkle with sliced green onions and toasted sesame seeds.
Prepare the rice

If using freshly cooked rice, allow it to cool slightly before serving. Place in a serving bowl.
Serve the wraps

Set out the lettuce leaves, cooked beef, rice, and kimchi family-style. To eat, place a small amount of rice in the center of a lettuce leaf, top with beef bulgogi and a small amount of kimchi, then fold the sides of the lettuce leaf over the filling to create a small wrap.

Korean Lettuce Wraps

Ingredients

Instructions

Nutritional Information