Korean Lettuce Wraps

Korean Lettuce Wraps with Bulgogi

1 pound rump roast or rib eye
1/2 cup soy sauce
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper

Cooked rice
Bib or green lettuce

When buying the meat, ask the butchers to slice it very thin, thinner than 1/8 inch against
the grain. If you can't do that, place meat in freezer for about 30 minutes so that it is
easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set

Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced
beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if
marinated overnight.

Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side.
Remove from heat. If cooking on the stovetop, heat it up to a medium high and saut till
the outside is caramelized.

Serve with rice and lettuce.

Peanut Sauce:
1 1/2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, crushed
1/4 cup creamy peanut butter
2 tablespoons water
Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process
until smooth. Add peanut butter and water; process until smooth, scraping sides.

Kochuchang Paste (seasoned red pepper paste):
4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.

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