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Korean grilled beef lettuce wraps
Korean grilled beef lettuce wraps
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Prep Time:
80 minutes
Cook Time:
5 minutes
Total Time:
85 minutes
Korean bulgogi: Quick and delicious dinner!
Ingredients:
  • 700g centre-cut beef eye fillet
  • 32.00 gm brown sugar
  • 60ml (1/4 cup) light soy sauce
  • 125.00 ml green shallots, thinly sliced
  • 2 garlic cloves, finely grated
  • 40.00 ml nashi pear, finely grated
  • 40.00 ml mirin
  • 20.00 ml sesame oil
  • 24.00 gm white sesame seeds
  • 1/4 tsp ground black pepper
  • 1 butter lettuce or red oak lettuce
  • 1 bunch mint (see notes)
  • 200g kimchi
  • 200g bean sprouts, trimmed
  • 2 tsp sesame oil
  • 3.00 gm white sesame seeds
  • 5.30 gm light soy sauce
  • 2.40 gm sea salt
Instructions:
  • Chill the beef in plastic wrap in the freezer for 30 minutes. Slice into 5mm-thick pieces, then gently flatten each to about 2.5mm thickness using your fingers.
  • Combine the brown sugar, soy sauce, shallot, garlic, nashi pear, mirin, oil, sesame seeds, and pepper in a large bowl. Whisk until well mixed.
  • Place the flattened beef slices in the marinade, ensuring they are thoroughly coated. Allow them to marinate for 30 minutes. Remove the beef from the marinade, draining any excess liquid.
  • Prepare the salad by placing bean sprouts in a heatproof bowl and pouring over boiling water. Let them sit for 4 minutes to soften, then drain and transfer to a large bowl. Mix in oil, sesame seeds, soy sauce, and salt. Toss everything together until well combined.
  • Preheat the barbecue flat plate or chargrill pan over high heat. Sear the beef in batches for about 30 seconds on each side until perfectly cooked. Serve on a platter.
  • Prepare the lettuce leaves by washing and separating. Arrange the beef, lettuce, mint or perilla leaves, kimchi, and bean sprout salad at the center of the table, allowing guests to create their own delicious beef lettuce wraps.

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