Korean Grilled Beef Lettuce Wraps Recipes

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KOREAN GRILLED BEEF LETTUCE WRAPS



Korean Grilled Beef Lettuce Wraps image

This dish is downright addictive. Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill. Then they're rolled up into ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a crisp, cold lettuce leaf. Be sure to put the meat in the freezer for a bit before slicing the meat; it simplifies a potentially onerous task.

Provided by Pete Wells

Categories     dinner, steaks and chops, main course

Time 1h

Yield 4 servings

Number Of Ingredients 21

1 1/2 pounds rib-eye or other well-marbled steak
1/4 cup soy sauce
1 1/2 tablespoons unrefined sugar
1/3 cup stout or porter
3-4 garlic cloves, minced
2 scallions, minced
1 teaspoon black pepper
2 teaspoons sesame oil
1 tablespoon honey
1 Asian pear, peeled and grated
cooked sushi rice
large lettuce leaves
scallions, chopped
slivered chiles
fresh herbs, like Thai basil, shiso, mint and cilantro
radishes, thinly sliced
baby carrots, peeled and quartered
Persian cucumbers, thinly sliced and marinated briefly with seasoned rice vinegar
chile flakes
garlic cloves, thinly sliced
sriracha or other chili sauce

Steps:

  • Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.
  • When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.

KOREAN BARBECUE LETTUCE WRAPS



Korean Barbecue Lettuce Wraps image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 Servings

Number Of Ingredients 11

½ cup soy sauce
½ cup Maker's Mark® Bourbon
¼ cup packed dark brown sugar
3 garlic cloves, crushed with a press
¼ teaspoon freshly ground black pepper
1 teaspoon sesame oil
1 whole (1½-pound) flank steak
2 tablespoons gochujang
4 cups cooked Asian white rice, for serving
2 heads butter lettuce, leaves separated, for serving
2 scallions, thinly sliced at an angle, for serving

Steps:

  • 1. In a small bowl, whisk the soy sauce, bourbon, brown sugar, garlic, and ½ teaspoon sesame oil until the sugar dissolves. Place the steak in a large resealable plastic bag and pour the marinade on top. Seal and massage the marinade into the meat. Let stand at room temperature while you heat the grill or refrigerate for up to 4 hours. 2. Heat an outdoor grill to medium-high or heat a cast-iron grill pan on the stovetop. 3. When the grill is ready, remove the steak from the bag and wipe off any excess marinade. Pour the marinade into a small saucepan. Grill the steak for 12 minutes, turning once halfway through, for medium-rare. Transfer to a cutting board and let rest for 5 minutes. 4. Meanwhile, bring the marinade to a boil and boil for 3 minutes. Reduce the heat to low and whisk in the gochujang and remaining ½ teaspoon sesame oil until well-combined. 5. Cut the steak across the grain into thin slices. Divide the rice and steak among the lettuce leaves. Drizzle with the sauce and top with the scallions.

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.

KOREAN BEEF LETTUCE WRAPS RECIPE - (4.6/5)



Korean Beef Lettuce Wraps Recipe - (4.6/5) image

Provided by randiboyle

Number Of Ingredients 18

SPICY MAYO:
2/3 C. soy sauce
2 Tbsp. cornstarch
2/3 C. brown suger
2 tsp. toasted sesame oil
1 tsp. rice vinegar
1 1/2 lb. ground beef
3 garlic cloves, minced
1 1/2 tsp. kosher salt
1 head romaine lettuce, leaves torn off the core
1 C. long grain white rice, cooked
1 bunch green onions, chopped
1 c. bean sprouts
2 C. shredded carrots
1/2 C. mayonnaise
2 garlic cloves, minced
1 tsp. Sriracha chile sauce
1 tsp. toasted sesame oil

Steps:

  • Measure soy sauce into a liquid measuring cup. Once measured, reserve 2 tablespoons in a small bowl. Add the cornstarch to the 2 tablespoons soy sauce and mix well. Set aside. In a medium bowl, add remaining soy sauce, brown sugar, sesame oil and rice vinegar. Whisk well to combine and set aside. In a large skillet over medium high heat, ad ground beef, garlic and salt. Saute until ground beef is cooked through, about 10 minutes. Drain fat from beef. Pour in brown sugar mixture. Stir well. Once simmering, stir in cornstarch mixture. Stir well and simmer until thickened. Remove pan from the heat. For Mayo: In a small bowl, add mayonnaise, garlic, Sriracha and sesame oil. Whisk well to combine and set aside. To assemble, line a lettuce leaf with cooked rice and add a big spoonful of ground beef. Sprinkle on green onions, sprouts and carrots and then drizzle with spicy mayo on top.

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