Grilled Bulgogi Lettuce Wraps

Name: Grilled Bulgogi Lettuce Wraps
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 2 pound beef sirloin (thinly sliced); 0.5 cup soy sauce; 0.25 cup brown sugar; 2 tablespoon sesame oil; 2 tablespoon mirin; 0.5 Asian pear (grated); 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoon gochujang; 2 tablespoon sesame seeds; 2 green onions (sliced); 2 cup jasmine rice (uncooked); 4 cup water; 1 head butter lettuce (leaves separated); 1 cup kimchi (prepared); 1 cucumber (large, thinly sliced); 0.25 cup rice vinegar; 1 teaspoon sugar

Thinly sliced beef marinated in a sweet and savory Korean bulgogi sauce, grilled until caramelized, and served in crisp lettuce cups with steamed rice, kimchi, and a refreshing cucumber salad.

Prep: 30 min
Cook: 15 min
Total: 45 min
Servings: 6
Cuisine: Korean
Difficulty: Medium
Cost: $8.65/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

2 pound beef sirloin (thinly sliced)
0.5 cup soy sauce
0.25 cup brown sugar
2 tablespoon sesame oil
2 tablespoon mirin
0.5 Asian pear (grated)
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoon gochujang
2 tablespoon sesame seeds
2 green onions (sliced)
2 cup jasmine rice (uncooked)
4 cup water
1 head butter lettuce (leaves separated)
1 cup kimchi (prepared)
1 cucumber (large, thinly sliced)
0.25 cup rice vinegar
1 teaspoon sugar

Instructions

In a large bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons sesame oil, 2 tablespoons mirin, 1/2 grated Asian pear, 4 cloves minced garlic, 1 tablespoon grated fresh ginger, 2 tablespoons gochujang (if using), 2 tablespoons sesame seeds, and 2 sliced green onions.
Add the thinly sliced beef to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
While the beef marinates, cook the jasmine rice: Combine 2 cups uncooked jasmine rice with 4 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork.
Prepare the quick cucumber salad: In a medium bowl, combine the thinly sliced cucumber, 1/4 cup rice vinegar, and 1 teaspoon sugar. Toss gently and let sit.
Preheat a grill or a cast-iron skillet to medium-high heat. Lightly oil the grates or pan. Remove the beef from the marinade (discard excess marinade).
Grill or pan-fry the beef in batches for 2-3 minutes per side until caramelized and cooked through. Be careful not to overcrowd the pan.
Arrange the separated butter lettuce leaves, cooked rice, prepared kimchi, and cucumber salad on a large platter. Serve the grilled bulgogi for everyone to build their own lettuce wraps, garnished with extra sesame seeds and sliced green onions.

Notes

Marinating the beef longer will enhance the flavor. If you don't have an Asian pear, apple juice works as a substitute for tenderizing and sweetness.

Nutrition (per serving)

Calories: 720
Protein: 52.5 g
Carbohydrates: 81.3 g
Fat: 20.8 g
Fiber: 5.1 g
Sodium: 1800 mg
Saturated Fat: 7 g
Sugar: 23 g
Cholesterol: 130 mg