Get ready to transform your dinner routine with these mouthwatering Korean Bulgogi Lettuce Wraps that will transport your taste buds straight to the vibrant streets of Seoul! Imagine tender, perfectly seasoned beef nestled in crisp lettuce leaves, bursting with a symphony of sweet, savory, and umami flavors that will make your dinner guests beg for the recipe. In just 30 minutes, you can create a restaurant-quality meal that's not only incredibly delicious but also surprisingly easy to prepare.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 500g beef sirloin, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 tablespoon ginger, grated
- 1 head of lettuce, leaves separated
- 1 carrot, julienned
- 1 cucumber, julienned
Instructions
- Begin by preparing the marinade for the beef. In a medium bowl, combine the soy sauce, sugar, sesame oil, minced garlic, and grated ginger. Whisk the ingredients together until the sugar is fully dissolved.
- Add the thinly sliced beef sirloin to the marinade, ensuring that each piece is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes to allow the flavors to meld.
- While the beef is marinating, prepare the vegetables. Rinse the lettuce leaves under cold water and gently pat them dry with a paper towel. Set aside the leaves on a plate.
- Next, julienne the carrot and cucumber. To julienne, cut the carrot and cucumber into thin strips. You can use a knife or a julienne peeler for this task. Once done, place the julienned vegetables in a small bowl and set aside.
- After the beef has marinated, heat a large skillet or frying pan over medium-high heat. Once hot, add the marinated beef to the pan, spreading it out in a single layer. Cook for about 2-3 minutes without stirring to allow it to sear.
- Stir the beef and continue cooking for an additional 3-5 minutes, or until the beef is cooked through and browned. Make sure to stir occasionally to ensure even cooking.
- Once the beef is cooked, remove the skillet from the heat. Take a lettuce leaf and place a portion of the cooked bulgogi in the center. Add some julienned carrots and cucumbers on top of the beef.
- Wrap the lettuce leaf around the filling, creating a neat bundle. Repeat this process for the remaining beef and vegetables, making as many wraps as desired.
- Serve the Korean Bulgogi Lettuce Wraps immediately, garnished with any remaining vegetables, and enjoy with additional soy sauce or a dipping sauce if desired.
Tips
- Meat Preparation: For the most tender bulgogi, slice the beef sirloin against the grain and as thinly as possible. If the meat is slightly frozen, it will be easier to achieve those paper-thin slices.
- Marinating Magic: Don't rush the marinating process. While 15 minutes is the minimum, letting the beef sit for up to 2 hours in the refrigerator will intensify the flavors and make the meat even more tender.
- High Heat is Key: When cooking the marinated beef, use a hot skillet and avoid overcrowding the pan. This ensures a beautiful caramelization and prevents the meat from steaming instead of searing.
- Lettuce Selection: Choose fresh, crisp lettuce leaves like butter lettuce or iceberg for the best wrap texture. Rinse and dry thoroughly to prevent soggy wraps.
- Customize Your Wrap: Feel free to add additional toppings like sliced green onions, sesame seeds, or a drizzle of sriracha for extra flavor and heat.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 25g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 70mg
