Korean Grilled Beef Lettuce Wraps
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds rib-eye or other well-marbled steak
- ¼cup soy sauce
- 1½tablespoons unrefined sugar
- ⅓cup stout or porter
- 3-4 garlic cloves, minced
- 2scallions, minced
- 1teaspoon black pepper
- 2teaspoons sesame oil
- 1tablespoon honey
- 1Asian pear, peeled and grated
- cooked sushi rice
- large lettuce leaves
- scallions, chopped
- slivered chiles
- fresh herbs, like Thai basil, shiso, mint and cilantro
- radishes, thinly sliced
- baby carrots, peeled and quartered
- Persian cucumbers, thinly sliced and marinated briefly with seasoned rice vinegar
- chile flakes
- garlic cloves, thinly sliced
- sriracha or other chili sauce
For the Beef
For the Serving
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Preparation
- Step 1
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 ¼-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.
- Step 2
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.
Private Notes
Comments
Katherine, your idea was so amazing I took the liberty to tweak it a little more and it was incredible, probably the best ever. Instead of lettuce wraps I used a medium sized bowl. Then I peeled open a brand new box of lucky charms. Then instead of chicken I marinated about 3 cups of the cereal in 1.5 cups of whole milk, instead of gochujang. I let that sit for about 1.5 mins while I went to fetch a spoon, and THAT'S IT. It was easily the best not Korea chicken I'd eaten that day.
Interesting recipe Katherine, but it doesn't remotely resemble "Korean Grilled Beef Lettuce Wraps." What's your point: that yours is better?
With several changes, this was superb. The changes: skinless boneless chicken thighs (or tofu), not steak; no sugar; white part of 4 scallions in marinade (green part, slivered, for wraps); only 1 tsp sesame oil; unpeeled small apple, not pear; carrots julienned to matchsticks; julienned poblano chile; gochujang, not sriracha; for herbs, offered only mint; omitted radishes, chile flakes, and garlic cloves. And I seared chicken in batches in a large saute pan lightly glazed with peanut oil.
We just made this and loved it so much we plan on making it a again tomorrow. We cooked the meat on high heat on the stove in a skillet, but folllowed the recipe pretty closely except using green apple as a garnish and did not use pear.
Great weeknight meal on an hot summer evening. Made as directed - perfection!
Really delicious tonight -finally cooled down enough to grill in Texas. Skipped cilantro but used dried Thai basil in marinade and fresh mint to serve. Otherwise didn’t need to change anything. Larger little gems and butter lettuce worked. I thought rice was optional. But not gojugang. So much better than sriracha would’ve been I think.
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