Bulgogi ~ Korean Lettuce Wraps

These are a fresh, yummy and easy treat for any night of the week. We grilled these in the fall, back when it was warm and balmy outside, which makes me a little sad-happy to think about. Sad for the current weather, but happy for the yum-yum of this recipe.

If you don’t have the cajones to brave the cold, you can cook these in a saute pan, but you’ll miss some of the flava. C’mon now, don’t be a wuss. Get out there and make me proud.

1 pound of flank steak, sliced as thinly as possible against the grain.

1 tablespoon of minced ginger
1 1/2 ounces of soy sauce
1 ounce of rice vinegar
1 ounce of sesame oil
handfuls of sliced green onions
3 garlic cloves, minced

  1. Marinate meat for 2 hours. Grill off meat ( about 20 seconds per side). (Side note: Grilling or baking “off” anything is a very chefy term that just means the aforementioned word. If you’re in the mood to feel extraordinarily culinary, try using it in a sentence some time.)
  2. Once cooked, stuff the lettuce with steak.

The Chef likes to top these with kimchi, pickled cucumbers, and hoison sauce and serve with coconut jasmine rice.


Filed under Appetizers, Asian food, Beef, Main Course, Marinades, Meat, Side dishes

2 responses to “Bulgogi ~ Korean Lettuce Wraps

  1. katie

    I must make these asap. I love Korean beef (not a euphemism).

  2. Pingback: Cucumber Salad | Nummy Num Num

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