Korean Beef Bulgogi Lettuce Wraps

Serves 4 · 20 min prep · 10 min cook

Ingredients

• 1¼ lb thinly sliced ribeye or sirloin
• 1/4 cup soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp toasted sesame oil
• 4 cloves, minced garlic
• 1 Tbsp grated fresh ginger
• 1/2, grated Asian pear or sweet apple
• 1 Tbsp gochujang
• 4, sliced green onions
• 2 heads butter lettuce or romaine hearts
• 2 cups cooked short-grain rice
• 1 cup, chopped kimchi
• 1 Tbsp toasted sesame seeds
• 1 Tbsp neutral oil
• 1, matchsticked cucumber

Instructions

1. 1In a medium bowl whisk soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated pear, gochujang, and half the green onions until the sugar dissolves.
2. 2Add the thinly sliced beef and toss to coat every piece. Marinate at room temperature 15 minutes (or up to 2 hours in the fridge).
3. 3Separate and wash the lettuce leaves; pat completely dry and arrange on a platter so they are ready for wrapping.
4. 4Heat a large cast-iron skillet or wok over high heat until very hot, about 2 minutes. Add the neutral oil and swirl.
5. 5Working in two batches so the meat sears instead of steams, add the beef in a single layer and cook undisturbed 45–60 seconds until the edges caramelize.
6. 6Stir-fry another 1–2 minutes until just cooked through and glossy; transfer to a plate and repeat with the remaining beef.
7. 7Warm the rice if needed and set out small bowls of kimchi, cucumber matchsticks, remaining green onions, and sesame seeds.
8. 8To assemble, spoon a little rice into each lettuce cup, top with bulgogi, kimchi, cucumber, and a sprinkle of sesame and green onion.
9. 9Serve family-style so everyone builds their own wraps. Eat immediately while the beef is hot and the lettuce is crisp.