Serves 8
80 min
Korean Bulgogi Lettuce Wraps
Recipe GLPRf1fa1de9dedaa5
Tender, marinated beef quickly seared and served in crisp lettuce leaves with fresh vegetables and rice. This Korean-inspired dish features thinly sliced beef marinated in a savory-sweet blend, cooked just until rare to medium-rare, and finished with vibrant garnishes for a light, interactive meal.
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Ingredients
1 to 1.5 pounds boneless short ribs or ribeye steak, thinly sliced
4 tablespoons soy sauce
3 tablespoons minced garlic
2 tablespoons minced shallot
1 tablespoon fresh ginger, minced
2 tablespoons sugar
3 tablespoons neutral oil (grapeseed or peanut)
9 tablespoons additional neutral oil for cooking
½ medium yellow onion, thinly sliced into half-moons
2 scallions, cut into 2-inch pieces
Little gem lettuce leaves or butter lettuce for wrapping
Cooked rice for serving
Fresh cilantro for garnish
Red chili pepper, sliced or minced, for garnish
Directions
In a large mixing bowl, combine the minced garlic, minced shallot, soy sauce, 3 tablespoons of neutral oil, minced ginger, and sugar. Stir until the sugar is dissolved and the marinade is well blended.
Add the thinly sliced beef to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least one hour to allow the flavors to develop.
Heat a grill pan or barbecue to high heat and lightly oil it with the remaining 9 tablespoons of neutral oil.
Working in batches to avoid crowding, carefully place the beef slices on the hot grill pan. Cook for approximately 30 seconds per side until rare to medium-rare. Do not overcook; the meat should remain tender and slightly pink inside.
Transfer the cooked beef to a serving platter. Arrange the sliced onion and scallion pieces alongside the beef.
To serve, place a portion of beef in a lettuce leaf, add a small amount of rice, a few onion and scallion pieces, and garnish with fresh cilantro and red chili pepper. Fold or roll the leaf and enjoy.
