Korean Beef Lettuce Wraps Food

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.

KOREAN BEEF LETTUCE WRAPS

Steps:

• In an extra-large skillet cook beef over medium-high heat until browned. Stir in soy sauce, Asian pepper sauce, and sesame oil. Stir in broccoli slaw. Cook and stir over medium heat 2 to 3 minutes or until slaw mixture is just wilted.
• Spoon beef mixture onto lettuce leaves. Top with red sweet pepper and, if desired, peanuts, and/or green onions and additional sriracha sauce. Serve with lime wedges.

KOREAN GRILLED BEEF LETTUCE WRAPS | MARION'S KITCHEN

Steps:

• Step 1.Wrap the beef in cling film and place in the freezer for 30 minutes then cut into 5mm thick slices. Use your fingers to press and flatten each piece of beef to about 2.5mm.
• Step 2.In a large bowl, whisk together the brown sugar, soy sauce, garlic, nashi pear, mirin, sesame oil, sesame seeds and pepper. Add beef slices and toss to coat. Set aside to marinate for 20-30 minutes.
• Step 3.Heat a non-stick frying pan over high heat. Add the vegetable oil and add the beef. Cook on one side until liquid evaporates and beef caramelises. Turn beef slices over and cook for a further minute. Transfer beef to a serving platter and top with spring onion.
• Step 4.To serve, place the beef, lettuce leaves, cabbage, perilla or mint leaves, bean shoots and kimchi in the middle of the table for everyone to make their own lettuce wraps.
• Notes: - Mirin is a Japanese rice wine.
• - Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it's unavailable.
• - Mirin, perilla leaves and kimchi are available from Asian supermarkets.
• Tips & Tricks: - Putting the beef in the freezer makes it firmer, which means it's easier to slice thinly.
• - If you've got a tabletop grill you can have your guests cook their own beef just like in a Korean BBQ restaurant.
• - Slices of chicken or pork can be used instead of beef.

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.

KOREAN BEEF LETTUCE WRAPS

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 SKILLET BEEF LETTUCE WRAPS

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.

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.

KOREAN GROUND BEEF LETTUCE WRAPS

Steps:

• Separate and wash the lettuce then set it aside.
• Whisk the orange marmalade, gochujang, apple cider vinegar, soy sauce and Kalbi Sauce together in a bowl then set it aside as well.
• If you're including rice in the lettuce wraps, prepare the instant rice or reheat any leftover rice you're using.

KOREAN BEEF LETTUCE WRAPS

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.