Korean Beef Bulgogi In Lettuce Wraps Recipes

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

Ingredients

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

Ingredients

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 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

Ingredients

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.

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