Korean Beef Lettuce Wraps — Bulgogi Ssam
Soy-marinated grilled beef bulgogi served with crisp lettuce leaves, raw garlic, sliced chilli, ssamjang, and short-grain rice for build-your-own lettuce wraps at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Whisk 60ml (1/4 cup) soy sauce, 30g brown sugar, 20ml (4 tsp) sesame oil, 20ml (4 tsp) mirin, grated pear, 1 grated garlic clove, and white pepper into marinade. Toss beef through, rest 10 minutes. Wash and pat lettuce dry. Slice 2 garlic cloves and 2 chillies thin. Slice 2 scallions. Arrange lettuce, ssamjang with garlic and chilli, on plates.
Boil
Bring rinsed rice and 240ml water to boil over high in medium saucepan. Cover, reduce to lowest heat, cook 12 minutes undisturbed. Remove from heat, rest covered 5 minutes until grains are tender and liquid absorbed.
Sear
Heat 20ml (4 tsp) neutral oil in large heavy skillet over high until smoking, about 1 minute. Lift beef from marinade, lay in single layer undisturbed 90 seconds until edges char. Stir 60 seconds until cooked through and edges darken.
Glaze
Pour remaining marinade into pan with beef, toss 60 seconds until sauce clings as glossy glaze coating each slice evenly.
Plate
Pile glazed bulgogi onto warm plates, scatter sesame seeds and scallion over top. Serve with warm rice bowls. Build wraps at table: lettuce leaf, rice, beef, ssamjang, raw garlic.
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