KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS
Provided by Aarti Sequeira
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
KOREAN BEEF LETTUCE WRAPS
Everyone's favorite Korean BBQ made at home with these light/refreshing lettuce wraps! Can also be made/prepped ahead of time!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together soy sauce, brown sugar, green onions, garlic, sesame oil, ginger, pear and Sriracha, if using. Reserve 1/4 cup and set aside. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the steak from the marinade. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Preheat grill to medium high heat. Add steak to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 1-2 minutes on each side. To serve, spoon rice into the center of a lettuce leaf, taco-style; top with steak, garnished with sesame seeds, if desired.
KOREAN BEEF LETTUCE WRAPS
Korean Beef Lettuce Wraps - Sweet and mildly spiced beef, cooked quickly and enjoyed in a sturdy leaf of lettuce, creating smiles all around the table
Provided by Michelle De La Cerda
Categories Dinner
Number Of Ingredients 11
Steps:
- Whisk in a bowl the brown sugar, soy sauce/tamari, 1/2 tbsp sesame oil, garlic, ginger, rice wine vinegar, and red pepper flakes until blended; set aside.
- In a wok or large skillet, brown the ground beef in 1/2 tbsp sesame oil.
- Add the white part of the green onions to the beef and continue cooking until the beef is done.
- Drain any rendered fat.
- Pour the sauce over the meat and allow it to reduce down; about 3-5 minutes.
- Serve in lettuce leaves or over rice.
- Sprinkle remaining green onions over each portion and garnish with sesame seeds if using.
KOREAN GRILLED BEEF LETTUCE WRAPS
This dish is downright addictive. Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill. Then they're rolled up into ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a crisp, cold lettuce leaf. Be sure to put the meat in the freezer for a bit before slicing the meat; it simplifies a potentially onerous task.
Provided by Pete Wells
Categories dinner, steaks and chops, main course
Time 1h
Yield 4 servings
Number Of Ingredients 21
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.
KOREAN SKILLET BEEF LETTUCE WRAPS
This is a popular Korean dish that is meant to be eaten with your fingers. Partially freeze the beef to make slicing thinly easier (to make it really simple, get your butcher to slice for you!) make certain to squeeze out any moisture in the beef before starting this recipe. These are delicious and simple to make!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl stir together soy sauce, sugar, sesame oil, green onions, garlic, ginger and 4 tablespoons sesame seeds; mix until the sugar is dissolved.
- Add in the steak and toss to coat; marinade 20 minutes at room temperature.
- Heat oil in a large skillet over high heat until JUST smoking, then add in the steak slices in one layer, saute the slices turning occasionally until browned and cooked through (this should take about 5 minutes, you will most likely have to cook the beef in batches, depending on how large your skillet is).
- Transfer to a platter and sprinkle with green onions and remaining 2 tablespoons sesame seeds.
- Serve the lettuce leaves on the side and roll the beef in the leaves.
- Serve with cooked rice.
Nutrition Facts : Calories 432.6, Fat 26.2, SaturatedFat 7.1, Cholesterol 62, Sodium 1428.5, Carbohydrate 11.9, Fiber 2.8, Sugar 5.1, Protein 37.6
KOREAN BEEF BULGOGI IN LETTUCE WRAPS
This recipe is another winner from Toronto Star - we made it tonight and just loved it. A fun way to have the kids eat their lettuce, too. Beef needs to marinate 2-12 hours, so plan ahead when making this meal
Provided by Deantini
Categories Steak
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 410.7, Fat 18.1, SaturatedFat 6.8, Cholesterol 128.5, Sodium 950.2, Carbohydrate 17.9, Fiber 1.4, Sugar 13.7, Protein 42.7
KOREAN LETTUCE WRAPS
Make and share this Korean Lettuce Wraps recipe from Food.com.
Provided by Dancer
Categories Rice
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Drain the tofu and place it in a strainer for 30 minutes.
- Heat a wok or no-stick pan over high heat.
- Add oil; coat wok or pan.
- Add pork, scallions and garlic.
- Stir-fry for 3 to 4 minutes or until brown.
- Crumble in the tofu, add the Hoisin sauce, and soy.
- Heat through, remove from the heat and stir in the sesame oil and chile paste.
- To serve, spoon some pork mixture and rice onto lettuce leaves; wrap to enclose.
- Eat with a little soy as a dipping sauce.
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RECIPE: KOREAN-STYLE BEEF LETTUCE WRAPS | WHOLE FOODS …
From wholefoodsmarket.com
Servings 4Total Time 4 hrs 50 mins
- In a resealable bag (or a medium bowl), combine soy sauce, brown sugar, sesame oil, green onion whites, garlic, red chile flakes and black pepper. Add flank steak, seal the bag and toss to coat, then marinate for 4 – 6 hours.
- Prepare a grill for medium-high heat cooking. When hot, clean the grates and oil the grill. Remove the steak from the marinade and grill 2 – 3 minutes on each side or until done to your liking. Transfer to a platter, cover loosely with foil and let rest for 10 minutes to redistribute juices.
- Place stacks of lettuce leaves, cucumbers, red onion and carrot on a large platter. The rice can be added to a small bowl that will fit on the platter.
- Slice steak thinly against the grain and transfer to the platter if there’s room — if not, transfer to its own platter. Garnish with sesame seeds and remaining green onions.
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