Korean · Dinner
Grilled Short Rib Lettuce Wraps
Korean-style short rib strips, marinated in soy sauce, pear, garlic and sesame oil, grilled over high heat and tucked into cool lettuce leaves with rice, ssamjang and pickled radish. Charred edges and a sweet-savory glaze contrast with crisp raw lettuce and sharp scallion for a handheld, smoky-sweet bite.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
540Calories
38.2gProtein
29.4gFat
32.1gCarbs
13.6gSugar
3.2gFiber
1450mgSodium
108mgChol
10.8gSat Fat
680mgPotassium
95mgCalcium
4.1mgIron
2.3mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the beef short rib thinly against the grain into 1/4-inch strips. Mince the garlic and grate the ginger-fresh and pear. Wash and dry the lettuce leaves.
2
Marinate
Whisk soy sauce, brown sugar, garlic, ginger, pear and sesame oil together. Pour over beef, toss to coat, and marinate in the fridge for 60 minutes.
3
Sear
Heat a grill pan with vegetable oil over high heat until lightly smoking. Lay beef strips in a single layer and sear 90 seconds per side until deep brown char marks form.
4
Rest
Transfer seared beef to a cutting board and let rest for 3 minutes for juices to redistribute.
5
Plate
Lay a lettuce leaf flat, add rice in the center, top with beef, ssamjang and pickled daikon. Scatter scallion and sesame seeds over wraps.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g boneless beef short rib
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 11 asian pear (or 2 tbsp apple)
- 2 tbsp2 tbsp sesame oil
- 22 scallion, plus extra for garnish
- 2 tsp2 tsp sesame seeds
- 88 large lettuce leaves (butter or romaine)
- 2/3 cup130g cooked short-grain rice
- 2 tbsp2 tbsp ssamjang (or 2 tsp miso-red mixed with 1 tsp gochujang)
- 4 tbsp4 tbsp gherkin-pickled daikon (or 30g daikon)
- 2 tsp2 tsp vegetable oil, for the grill pan
