Beef Wrapped In Lettuce Leaves Korean Style Recipes

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KOREAN BEEF LETTUCE WRAPS



Korean Beef Lettuce Wraps image

Korean Beef Lettuce Wraps - Sweet and mildly spiced beef, cooked quickly and enjoyed in a sturdy leaf of lettuce, creating smiles all around the table

Provided by Michelle De La Cerda

Categories     Dinner

Number Of Ingredients 11

1 head lettuce ((Bibb, Boston, and butter are great choices))
1 lb lean ground beef
1/2 cup brown sugar ((or less to decrease sweetness))
1/4 cup soy sauce or tamari
1 tbsp sesame oil; divided in half
3 cloves garlic; minced/grated
1/4 tsp . ground ginger
1/8 tsp . red pepper flakes ((optional and to taste))
1 bunch green onions; divided between white and green parts
3 tbsp rice wine vinegar
Sesame seeds for garnish ((optional))

Steps:

  • Whisk in a bowl the brown sugar, soy sauce/tamari, 1/2 tbsp sesame oil, garlic, ginger, rice wine vinegar, and red pepper flakes until blended; set aside.
  • In a wok or large skillet, brown the ground beef in 1/2 tbsp sesame oil.
  • Add the white part of the green onions to the beef and continue cooking until the beef is done.
  • Drain any rendered fat.
  • Pour the sauce over the meat and allow it to reduce down; about 3-5 minutes.
  • Serve in lettuce leaves or over rice.
  • Sprinkle remaining green onions over each portion and garnish with sesame seeds if using.

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.

BEEF WRAPPED IN LETTUCE LEAVES, KOREAN STYLE



Beef Wrapped In Lettuce Leaves, Korean Style image

Provided by Mark Bittman

Categories     dinner, weekday, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

3 to 4 pounds short ribs
1/2 cup roughly chopped trimmed scallions, shallots or onions
1 tablespoon peeled and roughly chopped ginger
6 cloves garlic, peeled and roughly chopped
1 tablespoon sugar
1/2 teaspoon ground black pepper
1/2 cup soy sauce
16 to 24 romaine lettuce leaves, washed and dried
Additional soy sauce or bean paste (available at Asian markets), optional

Steps:

  • Use a sharp knife to strip meat from ribs; it will come off easily and in one piece (reserve bones and any meat that adheres to them for stock). If time allows, freeze meat for 30 minutes to make slicing easier.
  • Combine scallions, ginger, garlic, sugar, pepper, soy sauce and 1/2 cup water in blender, and puree until very smooth. Slice meat 1/8 to 1/4 inch thick. Toss with scallion mixture, and marinate for 15 minutes to 2 hours. Preheat a grill or broiler, or preheat oven to its maximum temperature, and put a heavy roasting pan in it.
  • Remove meat from marinade, and grill, broil or roast just until done, no more than a couple of minutes a side; it's nice if the meat is browned outside and rare inside, but it's imperative that it not be overcooked.
  • To eat, wrap a piece or two of meat in a torn piece of lettuce; garnish with a drop or two of soy sauce or bean paste if you like.

Nutrition Facts : @context http, Calories 1058, UnsaturatedFat 47 grams, Carbohydrate 6 grams, Fat 96 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 42 grams, Sodium 1301 milligrams, Sugar 3 grams

BANGJA GUI (KOREAN BBQ BEEF IN A LETTUCE WRAP)



Bangja Gui (Korean BBQ Beef in a Lettuce Wrap) image

Make and share this Bangja Gui (Korean BBQ Beef in a Lettuce Wrap) recipe from Food.com.

Provided by Elmotoo

Categories     Steak

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 12

1 1/4 lbs sirloin or 1 1/4 lbs rib eye steaks
1/2 teaspoon salt
1 tablespoon sesame oil
1/4 teaspoon black pepper
4 scallions, 2-inch long julienne strips
3 tablespoons soy sauce
2 teaspoons sesame oil
1 -3 teaspoon cayenne chili powder
1 teaspoon sugar
1 tablespoon toasted sesame seeds
10 -12 large lettuce leaves (I recommend Boston lettuce)
3 garlic cloves, sliced thinly

Steps:

  • Cut the steak into thin slices 3 inches long and 2 inches wide. This can be done easily if the steak is half frozen. Mix the steak with salt, 1 TB sesame oil and the pepper; put seasonings into the meat. Set aside for 15 minutes.
  • Soak the scallion slices in ice water for 15 minutes. Drain well. Mix together the soy sauce and the remaining 2 teaspoons sesame oil and toss this with the scallion slices. Set aside.
  • Mix the chili powder, sugar and sesame seeds together. Rub this seasoning on the inside curl of the lettuce leaves. Set aside.
  • Grill the steak for 1 to 3 minutes until done according to taste.
  • Take 1 lettuce leaf put several slices of steak in the center add about 1 tablespoon of the seasoned scallions a sliver or two of garlic fold the lettuce over the steak and eat.

Nutrition Facts : Calories 114.9, Fat 5.3, SaturatedFat 1.3, Cholesterol 34, Sodium 462.1, Carbohydrate 2.7, Fiber 0.8, Sugar 0.9, Protein 13.9

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

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