Korean Beef BBQ Lettuce Wrap


Grilled Korean Short Ribs

1-1/4 lbs Grass Fed Beef Short Ribs (soak in cold water for an hour) (you can substitute the meat or make with extra firm tofu)

1/2 Minced Onion (I sued my Cusinart Mini Prep to mince my onion)

2 tbsp Minced Garlic

1 tsp Ginger

1/4 Cup Soy Sauce

1/2 ripe kiwi (pureed)

2 tsp Sesame Oil

1 tbsp Brown Sugar

1/4 tsp Black Pepper

Chopped Scallions for garnishing

Toasted Sesame Seeds

Pickled Korean Radish

1/2 Medium Korean Radish

3-1/2 tbsp Korean Concentrated Vinegar 

4-1/2 tbsp Sugar

3/8 Cup Water


1. Marinate the beef short ribs. After the ribs have soaked for an hour. Rinse the meat and pat dry with paper towel. Combine the beef, minced onion, garlic, soy sauce, kiwi, sesame oil, brown sugar and black pepper. Allow to marinate for a few hours or overnight. Grill when ready. I used my Le Creuset Enameled Cast-Iron Giant Reversible Grill/Griddle. Cut into bite size pieces or into strips when ready to serve.

2. Slice the radish as thin as possible. Place the radish into a wide and shallow dish. Mix the vinegar, sugar, water and pour over the radish. The radish should be totally submerged. Pickle over night.

3. Prepare the rice noodle when ready. Take the noodles out of the plastic wrap. Place the noodles in a glass dish with a lid (not completely closed) and microwave in 40 second increments, three times. Flipping noodle over each increment checking for soft consistency. Cut into pieces to fit into your lettuce wrap as the "rice".

4. Make wraps. Place the rice noodle first, then the beef. Add the pickled radish. sprinkle with scallions and toasted sesame seeds. You can add some Korean ssam jang (쌈장) a fermented soy bean paste and red pepper paste mixture.