Bulgogi Lettuce Wraps

Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people

Ingredients:

FOR THE BULGOGI

• 1 lb beef ribeye or skirt steak

• 4 garlic cloves minced

• 1 Asian pear or Bosc peeled, cored and roughly chopped

• 1 medium onion chopped

• 1 tsp fresh ginger chopped

• 1 green onion chopped

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp brown sugar

• 1 tbsp honey

• ½ tsp black pepper

• ½ tsp sesame seeds toasted

FOR THE LETTUCE WRAPS

• Lettuce leaves, whole, green leaf, or iceberg work well

• Carrots peeled and julienne cut - soaked in apple cider vinegar for at least 2 hours, then drained

• Cucumber seeded and cut into 1-inch sticks - soaked in apple cider vinegar for at least 2 hours, then drained

• Hot chili pepper sliced into small pieces

FOR THE KOREAN BBQ SAUCE

• 2 tbsp gochujang

• 1 tbsp sesame oil

• 1 tsp sugar

• 1 tbsp water

• 1 tsp apple cider vinegar

• 1 garlic clove minced

Preparations

PREPARE THE BULGOGI

Wrap the meat in plastic wrap and place in freezer for 30 minutes.

Mix the garlic, pear, onion, ginger, green onion, soy, oil, brown sugar, honey, pepper and sesame seeds in a medium bowl.

Remove the meat from the freezer, and using a sharp knife, cutting against the grain, slice into thin pieces.

Place the sliced beef in a large freezer plastic bag, and then add the marinade. Seal, and place in the refrigerator for 1 hour or overnight, up to 24 hours.

Using a large skillet, such as cast iron, heat over high heat.

Add the meat to the skillet and cook until browned and much of the liquid has evaporated. About 4 to 5 minutes. (It's okay for some of the marinade to go into the skillet with the meat).

Sprinkle with the toasted sesame seeds.

ASSEMBLE THE LETTUCE WRAPS

Mound the lettuce leaves on a plate and place all the garnishes in bowls.

Place meat in a lettuce leaf and add desired toppings.

KOREAN BBQ SAUCE

Mix all the ingredients together in a small/medium bowl.