Bulgogi (Korean Barbecued Beef) Lettuce Wraps |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 7 |
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This dish is great for hot summer days. The crisp lettuce makes a nice wrapper, but doesn't leave you overstuffed like a starchy wrapper can Ingredients:
3 large round steaks or 3 large sirloin steaks, about 2 pounds total,thinly sliced |
1/2 cup soy sauce |
1/4 cup sugar |
4 cloves garlic, crushed |
4 green onions, minced |
1 inch fresh ginger, peeled and grated or finely minced |
2 tablespoons sesame oil |
2 tablespoons sesame seeds |
iceberg lettuce, separated into leaves and kept chilled until serving |
2 asian pears, thinly sliced |
Directions:
1. Heat a nonstick pan at medium-low for about 30 seconds.
2. Add sesame seeds and toast, shaking or stirring pan occasionally, until seeds are a nice golden brown, 2 to 3 minutes.
3. Set aside.
4. Combine soy sauce, sugar, garlic, green onions, ginger, sesame oil, and toasted sesame seeds.
5. Stir until the sugar has more or less dissolved.
6. Add meat, tossing to coat.
7. Marinate 30 minutes or up to overnight.
8. Grill meat on a rack over hot coals (or in a high broiler) until beef firms up and slightly charred.
9. You want that nice glossy brown look, not the sweaty grayish look.
10. Serve with lettuce leaves and Asian pear slices, allowing guests to roll wraps themselves.
11. To assemble, layer a lettuce leaf with a slice or two of grilled beef and a few thin Asian pear slices, then roll up and enjoy!
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