Bulgogi with Kimchi Lettuce Wraps
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Easy meal for your family especially if you just want something light yet full of flavors. You can use beef or pork on this recipe.
  • CourseMain Dish
  • CuisineKorean
Servings Prep Time
4 people 1 hour
Cook Time
20 minutes
Servings Prep Time
4 people 1 hour
Cook Time
20 minutes
Bulgogi with Kimchi Lettuce Wraps
Print Recipe
Easy meal for your family especially if you just want something light yet full of flavors. You can use beef or pork on this recipe.
  • CourseMain Dish
  • CuisineKorean
Servings Prep Time
4 people 1 hour
Cook Time
20 minutes
Servings Prep Time
4 people 1 hour
Cook Time
20 minutes
Ingredients
Ingredinets
  • 1-1.5 lbs boneless English style short ribs, rib-eye or sirloin (thinly sliced)
  • ¼ medium yellow onions
  • 2 scallions sliced into 2 inch pieces
  • 1-2 tbsp neutral oil (like grapeseed or peanut) for pan frying
For The Marinade
  • 1⁄3 cup soy sauce
  • 2 tbsp white sugar
  • 1 tbsp mirin (or increase sugar by 1 tbsp if you can’t or don’t have mirin)
  • 1 tbsp toasted sesami il
  • ¼ cup asian pear coarsely grated (not necessary if using tender rib eye)
  • 4 garlic cloves minced or grated
  • 2 tsp ginger minced or grated
For Lettuce Wraps
  • 1 head butter lettuce or romaine cleaned and leaves separated
  • 2 cups cooked rice
  • 1 scallion finely sliced
  • 2 tbsp toasted sesame seeds
  • 1 red cabbage salad with spicy miso-ginger dress (optinal)
Servings: people
Instructions
  1. Prep the meat: If slicing your own meat, placing it in the freezer for 20-30 minutes makes slicing easier. Trim the meat of excess fat and slice it as thinly as you can cut against the grain. If using pre-sliced meat, just separate the pieces and dry them.
  2. Whisk all the marinade ingredients together in a large bowl. When the sugar has dissolved, add the beef, scallion and onion slices to the bowl and toss very well (I find using my hands is the best way to ensure every piece gets coated). Cover and refrigerate for at least 1 hour or up to overnight.
  3. Take meat out of the refrigerator 30 minutes before you plan to cook it to take the chill off. Heat a large heavy-bottomed skillet on medium high heat and add a tablespoon of oil. Working in batches, place a few slices of beef into the pan and quickly maneuver them so they are laying flat and in a single layer. Cook on one side for 1-2 minutes and then flip and cook the other side, 1-2 minutes longer. It’s not really traditional but I like each piece to get brown and crisp at the edges.
  4. nce beef is cooked, you can serve it right away with a bowl of hot rice or make lettuce wraps.
  5. For the lettuce wraps, spoon a little rice into each lettuce leaf. Top with a slice or two of Bulgogi, and garnish with sesame seeds, sliced scallions and a bit of Red Cabbage Salad with Spicy Miso-Ginger Dressing, if using.
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