Bulgogi Wraps Korean Grilled Beef Wraps Recipe 485 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.

KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS

Steps:

• For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
• For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.
• For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.

BULGOGI (KOREAN GRILLED BEEF)

Steps:

• Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
• Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
• In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
• In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
• When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
• If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.
• To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each bundle in one bite, according to Korean tradition.

KOREAN GRILLED BEEF LETTUCE WRAPS

Steps:

• Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.
• When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.

BULGOGI WRAPS - KOREAN GRILLED BEEF WRAPS RECIPE - (4.8/5)

Steps:

• Prepare Marinade and set aside 1/4 cup for drizzling in the wraps. Place sliced beef in freezer bag with marinade and marinate for 2 hours. Cook Rice Grill, broil or pan fry marinated beef for about 2 -3 min per side (depending on thickness) When cooked, slice into small strips against the grain. To Prepare Wraps: Heat Spinach Wrap over a flat pan or tortilla warmer, top with: 1 large leaf of Lettuce, rice, greens, drizzle of marinade, beef, pepper flakes, cilantro and finally 1 more small leaf of lettuce. Roll and tuck into Wraps. We use extra marinade to dip Wraps into, Can be served with spicy Korean pepper sauce (Kochujang) or other Asian pepper sauce for an extra kick. Enjoy!

BULGOGI BURGERS

Steps:

• Cook and stir sesame seeds in a small dry skillet over medium-low heat until they are fragrant and toasted, about 2 minutes. Transfer immediately into a small bowl and let cool.
• Mix ground beef, green onions, roasted garlic, mirin wine, soy sauce, sugar, sesame oil, black pepper, salt, and toasted sesame seeds together in a large bowl until thoroughly combined. Divide the meat mixture into 8 portions and form each portion into a large beef patty about 1/2 inch thick.
• Pan-fry the burgers in a large skillet over medium-low heat until browned and the meat is no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of the burgers should read at least 145 degrees F (65 degrees F).

BEEF BULGOGI

Steps:

• Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

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.

EASY BULGOGI (KOREAN BBQ BEEF)

Steps:

• Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
• Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.

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!

GRILLED KOREAN BULGOGI BEEF

Steps:

• Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge.
• Grill quickly at high heat. The beef cooks very fast when it's sliced thin so don't wander away. It only takes a minute or 2 on each side!
• Serve over noodles or rice or over greens for a delicious, Asian-style salad.