Beef Bulgogi Lettuce Wraps Recipes

KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS

Steps:

• For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
• For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.
• For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.

BEEF BULGOGI

Steps:

• Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

BULGOGI BEEF LETTUCE WRAPS

Steps:

• Heat a large wok or non-stick skillet over a heat heat. Add 1 tablespoon sesame oil. Swirl to coat the pan. Add ground beef. Sprinkle with 1/2 teaspoon salt. Working quickly, use a wooden spoon to break up the beef into small pieces. Continue to brown the beef until it starts to turn very crispy on the outside. This should take about 6-8 minutes. Be sure to keep breaking up the beef with the wooden spooon.
• While the beef cooks, slice the veggies if you haven't already. Add the soy sauce, brown sugar, mirin, remaining sesame oil, black pepper, and sambal oelek to a jar with a lid. (You can also use a small bowl and whisk, just make sure to whisk until all the brown sugar has dissolved.) Shake the jar until the brown sugar has dissolved and all ingedients are combined.
• Once the beef is cooked through, and most of it is crispy, add the onion and pear. Cook for another 4-5 minutes until onion has completely softened. Add garlic. Cook for 1-2 minutes until softened.
• Sprinkle the beef with sauce and sprinkle with green onion. Continue to cook, stirring frequently until the beef is coated and the sauce has thickened, another 3-4 minutes.
• Spoon into lettuce. Top with peppers and carrots. Sprinkle with sesame seeds.

BEEF BULGOGI LETTUCE WRAPS

Steps:

• Freeze beef partially, until firm, about 1 hour. Slice across the grain into 1/2-inch slices.
• Combine 1/3 cup soy sauce, green onions, sake, 1 tablespoon sesame oil, sugar, garlic, ginger, and black pepper in a large bowl. Add beef; toss to coat. Cover with plastic wrap and refrigerate until sauce flavors are absorbed, 1 to 3 hours.
• Stir gochujang, 1 teaspoon soy sauce, and 1 teaspoon sesame oil together in a bowl.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange marinated beef on a rimmed baking sheet.
• Broil beef; stirring frequently, until glazed and dark brown, and nearly all marinade has evaporated, 15 to 20 minutes. Sprinkle with sesame seeds.
• Arrange cooked beef, rice, and cucumber in serving bowls. Wrap portions of each in lettuce and dip into the gochujang sauce.

KOREAN BEEF BULGOGI RECIPE

Steps:

• In a mixing bowl, combine all the marinade ingredients except the beef. Mix thoroughly until sugar is completely dissolved and ingredients are incorporated.
• Pour the marinating sauce over the beef slices and mix until every meat is fully covered.
• Cover the bowl with plastic or cling wrap and let it marinate for 60 minutes or preferably overnight.
• Place skillet or wok over medium heat. Using a tong, put a small batch of marinated beef in the skillet. Let the beef sear on each side until cooked through and have a nice brown color. Be careful not to overcook the meat so it stays tender.
• Remove from skillet using tongs and do the same on the remaining meat. Set aside.
• In the same skillet, add sesame oil. Add the carrots and stir fry for a few seconds until tender-crisp.
• Add back the cooked meat to the skillet, sprinkle with toasted sesame seeds and green onions. Stir a couple of times until fully mixed. Transfer into a serving dish and sprinkle with another batch of sesame seeds and green onions.
• Serve with steamed rice and a side of Kimchi for a full meal. Or serve with a lettuce and gochugang to make a wrap.
• Share and enjoy!

BULGOGI (KOREAN BARBECUED BEEF) LETTUCE WRAPS

Steps:

• Heat a nonstick pan at medium-low for about 30 seconds.
• Add sesame seeds and toast, shaking or stirring pan occasionally, until seeds are a nice golden brown, 2 to 3 minutes.
• Set aside.
• Combine soy sauce, sugar, garlic, green onions, ginger, sesame oil, and toasted sesame seeds.
• Stir until the sugar has more or less dissolved.
• Add meat, tossing to coat.
• Marinate 30 minutes or up to overnight.
• Grill meat on a rack over hot coals (or in a high broiler) until beef firms up and slightly charred.
• You want that nice glossy brown look, not the sweaty grayish look.
• Serve with lettuce leaves and Asian pear slices, allowing guests to roll wraps themselves.
• To assemble, layer a lettuce leaf with a slice or two of grilled beef and a few thin Asian pear slices, then roll up and enjoy!

KOREAN BEEF BULGOGI IN LETTUCE WRAPS

Steps:

• Combine first 9 ingredients (soy - black pepper).
• Slice the steaks across the grain into thin slices.
• Place beef in resealable ziplock bag and pour soy mixture over. Let marinate in refridgerator for 2-12 hours, turning bag occoationally.
• Heat large non-stick skillet or wok over medium-high to high heat. Pour beef and marinade into the skilled and cook until mixture is almost dry, 6-8 minute
• Toast sesame seeds and garlic in hot pan.
• (We had quite a bit of marinade left and it was wonderful spooned over some white rice).
• Serve with lettuce leaves, toasted sesame seeds and toasted garlic cloves and perhaps some hot sauce if you like it hot.
• You roll the beef and condiments up in the lettuce leaf and eat like a roll with your hands.
• Serve with white rice.