Nicky's Kitchen SanctuaryKorean Beef Lettuce Wraps Recipe
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Ingredients
Serves 4- 1 grated sweet apple (no need to peel)
- 1 large carrot (sliced into thin strips)
- 1 red bell pepper (seeded and chopped into small chunks)
- 1 tbsp minced fresh ginger
- 1/3 cucumber (chopped into small chunks)
- 2 cloves garlic (peeled and minced)
- 2-3 heads romaine or butter lettuce
- 3 spring onions (scallions) (sliced into thin strips)
- 2 medium sirloin or ribeye steaks (thinly sliced (about 500g/1.1lb-600g/1.3lb altogether))
- 2 tbsp unsalted peanuts (toasted and roughly chopped (optional))
- 2 tbsp dark soy sauce
- 1/2 tsp freshly ground black pepper
- 2 tbsp light brown sugar
- 1 tbsp toasted sesame oil
- 2 tbsp neutral oil ((for frying) - I use avocado oil, but rapeseed or vegetable oil will work fine)
- 1 tsp sesame seeds
- 2 tbsp gochujang paste
- 2 tbsp mirin
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Steps
- Step 1
Place the steak in the freezer for 30 minutes to firm up slightly, then slice thinly against the grain, using a sharp knife. Lightly freezing the meat will help you slice it more easily.
- Step 2
Place the sliced steak in a large bowl and add all the bulgogi ingredients, except the neutral oil.
- Step 3
Mix together thoroughly, then cover and refrigerate for 3 to 4 hours.
- Step 4
In a large frying pan (skillet), heat the neutral oil over medium-high heat. Scoop out the steak, using a slotted spoon, allow any excess sauce to drip off, then fry the steak in the hot oil. Use tongs to separate the steak slices during cooking, and cook until cooked through which should take approximatley 5 minutes.
- Step 5
Place the lettuce leaves, on a large platter and fill with the bulgogi beef, carrot, cucumber, bell peppers and spring onions (scallions). Sprinkle with the sesame seeds and toasted peanuts (optional) before serving.
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Place the steak in the freezer for 30 minutes to firm up slightly, then slice thinly against the grain, using a sharp knife. Lightly freezing the meat will help you slice it more easily.
Source: Nicky's Kitchen Sanctuary
