Korean Beef Bulgogi In Lettuce Wraps Recipes

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KOREAN BULGOGI LETTUCE WRAPS



Korean Bulgogi Lettuce Wraps image

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

1­-1.5 lbs. of boneless English-­style short ribs, ribeye or sirloin (or thinly sliced ribeye steak purchased from a Korean market).
¼ of a medium yellow onion, halved and sliced into medium moon shaped slivers
2 scallions, sliced into 2 inch pieces
1­2 tablespoons neutral oil (like grapeseed or peanut) for pan frying
⅓ cup of soy sauce
2 tablespoons white sugar
1 tablespoon mirin (or increase sugar by 1 tablespoon)
1 tablespoon toasted sesame oil
¼ Asian pear, coarsely grated (about ¼ cup) *not necessary if using tender rib eye
4 garlic cloves, minced or grated
2 teaspoons ginger. minced or grated (about 1 inch piece)
1 head butter lettuce (or romaine), cleaned and leaves separated
2 cups cooked rice
1 scallion, finely sliced
2 tablespoons toasted sesame seeds
1 cup Red Cabbage Salad with Spicy Miso­-Ginger Dressing (optional)

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



Korean Beef Bulgogi in Lettuce Wraps image

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

5 tablespoons soy sauce
5 tablespoons water
5 tablespoons sugar
1/4 cup onion, peeled and pureed
5 garlic cloves, minced
1 tablespoon corn syrup
2 teaspoons white wine (rice wine) or 2 teaspoons mirin (rice wine)
1 tablespoon sesame oil
1/2 black pepper
2 1/2 lbs flank steaks (other steak such as marinating beef, rib eye etc will also work)
1 head iceberg lettuce (or other leaf lettuce)
toasted sesame seeds
roasted whole garlic clove
red pepper paste or hot sauce

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



Bulgogi (Korean Barbecued Beef) Lettuce Wraps image

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

3 large round steaks or 3 large sirloin steaks, about 2 pounds total,thinly sliced
1/2 cup soy sauce
1/4 cup sugar
4 cloves garlic, crushed
4 green onions, minced
1 inch fresh ginger, peeled and grated or finely minced
2 tablespoons sesame oil
2 tablespoons sesame seeds
iceberg lettuce, separated into leaves and kept chilled until serving
2 Asian pears, thinly sliced

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



Korean-Inspired Ground Beef Lettuce Wraps image

Provided by Aarti Sequeira

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound ground beef, preferably grass-fed and organic
3 cloves garlic, minced
3 scallions, white part only, thinly sliced
1-inch piece ginger, minced
1/2 cup soy sauce
3 tablespoons gochujang (Korean red chile paste)
1 tablespoon honey
4 teaspoons sesame oil
1 1/2 cups short-grain white rice
1 1/2 tablespoons avocado oil
Sliced cucumber, for serving
1 head butter lettuce, separated into whole leaves

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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