KOREAN BULGOGI LETTUCE WRAPS
Thinly sliced and quick to cook, Korean bulgogi is served in lettuce wraps with toppings to create a fun and flavorful meal.
Provided by Emily Clifton
Categories Main
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- If slicing your own meat, placing it in the freezer for 2030 minutes makes slicing easier. Trim
- the meat of excess fat and slice it as thinly as you can cutting against the grain. If using pre-sliced meat, just separate the pieces and dry them.
- Whisk all the marinade ingredients together in a large bowl. When the sugar has dissolved, add the beef, scallion and onion slices to the bowl and toss very well (I find using my hands is the best way to ensure every piece gets coated). Cover and refrigerate for at least 1 hour or up to overnight.
- Take meat out of the refrigerator 30 minutes before you plan to cook it to take the chill off. Heat a large heavy-bottomed skillet on medium high heat and add a tablespoon of oil. Working in batches, place a few slices of beef into the pan and quickly maneuver them so they are laying flat and in a single layer. Cook on one side for 12 minutes and then flip and cook the other side, 12 minutes longer. It's not really traditional but I like each piece to get brown and crisp at the edges.
- Once beef is cooked, you can serve it right away with a bowl of hot rice or make lettuce wraps.
- For the lettuce wraps, spoon a little rice into each lettuce leaf. Top with a slice or two of Bulgogi, and garnish with sesame seeds, sliced scallions and a bit of Red Cabbage Salad with Spicy MisoGinger Dressing, if using.
KOREAN BEEF BULGOGI IN LETTUCE WRAPS
This recipe is another winner from Toronto Star - we made it tonight and just loved it. A fun way to have the kids eat their lettuce, too. Beef needs to marinate 2-12 hours, so plan ahead when making this meal
Provided by Deantini
Categories Steak
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 410.7, Fat 18.1, SaturatedFat 6.8, Cholesterol 128.5, Sodium 950.2, Carbohydrate 17.9, Fiber 1.4, Sugar 13.7, Protein 42.7
BULGOGI (KOREAN BARBECUED BEEF) LETTUCE WRAPS
This dish is great for hot summer days. The crisp lettuce makes a nice wrapper, but doesn't leave you overstuffed like a starchy wrapper can
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 7 serving(s)
Number Of Ingredients 10
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-INSPIRED GROUND BEEF LETTUCE WRAPS
Provided by Aarti Sequeira
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
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