Beef Bulgogi Lettuce Wraps Tasty Recipes

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Beef Bulgogi Lettuce Wraps

"Set out the bulgogi meat, rice, lettuce, and dipping sauce and let everyone wrap the fixings into bundles."

Ingredients :

• 1 1/2 pounds beef flank steak
• 1/3 cup reduced-sodium soy sauce
• 4 green onions, cut in 1-inch pieces
• 1 tablespoon sake
• 1 tablespoon sesame oil
• 4 teaspoons white sugar
• 3 cloves garlic, minced
• 2 teaspoons grated ginger root
• 1 teaspoon ground black pepper
• 1 tablespoon gochujang (Korean hot pepper paste)
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds, toasted
• 4 cups hot cooked short-grain rice
• 1/2 English cucumber, sliced
• 1 head Boston lettuce, separated into leaves

Instructions :

Prep : 10M	Cook : 6M	Ready in : 2H25M

• Freeze beef partially, until firm, about 1 hour. Slice across the grain into 1/2-inch slices.
• Combine 1/3 cup soy sauce, green onions, sake, 1 tablespoon sesame oil, sugar, garlic, ginger, and black pepper in a large bowl. Add beef; toss to coat. Cover with plastic wrap and refrigerate until sauce flavors are absorbed, 1 to 3 hours.
• Stir gochujang, 1 teaspoon soy sauce, and 1 teaspoon sesame oil together in a bowl.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange marinated beef on a rimmed baking sheet.
• Broil beef; stirring frequently, until glazed and dark brown, and nearly all marinade has evaporated, 15 to 20 minutes. Sprinkle with sesame seeds.
• Arrange cooked beef, rice, and cucumber in serving bowls. Wrap portions of each in lettuce and dip into the gochujang sauce.

Notes :

• This recipe can be easily converted to a chicken bulgogi if you just substitute chicken breast for the steak.
• Dry sherry or rice wine vinegar are suitable replacements for sake.
• Asian chile-garlic sauce can be used instead of the Korean red pepper paste.

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