Korean Beef Bulgogi in Lettuce Wraps
photo by breezermom
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
6-8
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
directions
- 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.
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Reviews
-
Oh, gosh, this was delicious. The Korean market always has beef sliced for bulgogi, which makes this an anytime dish. I marinated it for perhaps three hours, and I'd like to hold it a bit longer next time. Because of dental work I had to skip the sesame seeds, so I added a splash of sesame oil just before removing the beef from the pan. Put a bit of sambal oelek on the plate to add some heat. A head of Boston lettuce was perfect for this (had reduced the quantity to 8 oz meat). A real winner.
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RECIPE SUBMITTED BY
Deantini
Canada