Bulgogi Beef Lettuce Wraps Food

BULGOGI BEEF LETTUCE WRAPS

Steps:

• Heat a large wok or non-stick skillet over a heat heat. Add 1 tablespoon sesame oil. Swirl to coat the pan. Add ground beef. Sprinkle with 1/2 teaspoon salt. Working quickly, use a wooden spoon to break up the beef into small pieces. Continue to brown the beef until it starts to turn very crispy on the outside. This should take about 6-8 minutes. Be sure to keep breaking up the beef with the wooden spooon.
• While the beef cooks, slice the veggies if you haven't already. Add the soy sauce, brown sugar, mirin, remaining sesame oil, black pepper, and sambal oelek to a jar with a lid. (You can also use a small bowl and whisk, just make sure to whisk until all the brown sugar has dissolved.) Shake the jar until the brown sugar has dissolved and all ingedients are combined.
• Once the beef is cooked through, and most of it is crispy, add the onion and pear. Cook for another 4-5 minutes until onion has completely softened. Add garlic. Cook for 1-2 minutes until softened.
• Sprinkle the beef with sauce and sprinkle with green onion. Continue to cook, stirring frequently until the beef is coated and the sauce has thickened, another 3-4 minutes.
• Spoon into lettuce. Top with peppers and carrots. Sprinkle with sesame seeds.

BULGOGI (KOREAN BARBECUED BEEF) LETTUCE WRAPS

Steps:

• Heat a nonstick pan at medium-low for about 30 seconds.
• Add sesame seeds and toast, shaking or stirring pan occasionally, until seeds are a nice golden brown, 2 to 3 minutes.
• Set aside.
• Combine soy sauce, sugar, garlic, green onions, ginger, sesame oil, and toasted sesame seeds.
• Stir until the sugar has more or less dissolved.
• Add meat, tossing to coat.
• Marinate 30 minutes or up to overnight.
• Grill meat on a rack over hot coals (or in a high broiler) until beef firms up and slightly charred.
• You want that nice glossy brown look, not the sweaty grayish look.
• Serve with lettuce leaves and Asian pear slices, allowing guests to roll wraps themselves.
• 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!

KOREAN BEEF BULGOGI IN LETTUCE WRAPS

Steps:

• Combine first 9 ingredients (soy - black pepper).
• Slice the steaks across the grain into thin slices.
• Place beef in resealable ziplock bag and pour soy mixture over. Let marinate in refridgerator for 2-12 hours, turning bag occoationally.
• Heat large non-stick skillet or wok over medium-high to high heat. Pour beef and marinade into the skilled and cook until mixture is almost dry, 6-8 minute
• Toast sesame seeds and garlic in hot pan.
• (We had quite a bit of marinade left and it was wonderful spooned over some white rice).
• Serve with lettuce leaves, toasted sesame seeds and toasted garlic cloves and perhaps some hot sauce if you like it hot.
• You roll the beef and condiments up in the lettuce leaf and eat like a roll with your hands.
• Serve with white rice.