Bulgogi (Korean Grilled Beef) Lettuce Wraps

If you want to add more Korean recipes to your recipe box, Bulgogi (Korean Grilled Beef) Lettuce Wraps might be a recipe you should try. This gluten free and dairy free recipe serves 4 and costs $2.73 per serving. One serving contains 455 calories, 28g of protein, and 22g of fat. It works best as a main course, and is done in about 1 hour and 45 minutes. It is perfect for The Fourth Of July. 185 people have made this recipe and would make it again. This recipe from Nerds with Knives requires scallions, cabbage, cooked rice, and scallion. Overall, this recipe earns an outstanding spoonacular score of 84%. Grilled Korean Bulgogi Lettuce Wraps, Grilled Korean Bulgogi Beef, and Korean Beef Lettuce Wraps are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prep the meat: If slicing your own meat, placing it in the freezer for 20-30 minutes makes slicing easier. Trim the meat of excess fat and slice it as thinly as you can cutting against the grain. If using pre-sliced meat, just separate the pieces and dry them.Whisk all the marinade ingredients together in a large bowl. When the sugar has dissolved, add the beef, scallion and onion slices to the bowl and toss very well (I find using my hands is the best way to ensure every piece gets coated). Cover and refrigerate for at least 1 hour or up to overnight.Take meat out of the refrigerator 30 minutes before you plan to cook it to take the chill off. Heat a large heavy-bottomed skillet on medium high heat and add a tablespoon of oil. Working in batches, place a few slices of beef into the pan and quickly maneuver them so they are laying flat and in a single layer. Cook on one side for 1-2 minutes and then flip and cook the other side, 1-2 minutes longer. Its not really traditional but I like each piece to get brown and crisp at the edges.Once beef is cooked, you can serve it right away with a bowl of hot rice or make lettuce wraps.For the lettuce wraps, spoon a little rice into each lettuce leaf. Top with a slice or two of Bulgogi, and garnish with sesame seeds, sliced scallions and a bit of Red Cabbage Salad with Spicy Miso-Ginger Dressing, if using.

 

Step by step:

1. Prep the meat: If slicing your own meat, placing it in the freezer for 20-30 minutes makes slicing easier. Trim the meat of excess fat and slice it as thinly as you can cutting against the grain. If using pre-sliced meat, just separate the pieces and dry them.

2. Whisk all the marinade ingredients together in a large bowl. When the sugar has dissolved, add the beef, scallion and onion slices to the bowl and toss very well (I find using my hands is the best way to ensure every piece gets coated). Cover and refrigerate for at least 1 hour or up to overnight.Take meat out of the refrigerator 30 minutes before you plan to cook it to take the chill off.

3. Heat a large heavy-bottomed skillet on medium high heat and add a tablespoon of oil. Working in batches, place a few slices of beef into the pan and quickly maneuver them so they are laying flat and in a single layer. Cook on one side for 1-2 minutes and then flip and cook the other side, 1-2 minutes longer. Its not really traditional but I like each piece to get brown and crisp at the edges.Once beef is cooked, you can serve it right away with a bowl of hot rice or make lettuce wraps.For the lettuce wraps, spoon a little rice into each lettuce leaf. Top with a slice or two of Bulgogi, and garnish with sesame seeds, sliced scallions and a bit of Red Cabbage Salad with Spicy Miso-Ginger Dressing, if using.

Nutrition Information:

covered percent of daily need