Beef Bulgogi Lettuce Wraps

The star of these bulgogi lettuce wraps is the beef flank, marinated in potent Korean flavors and broiled until nicely glazed and browned.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 369 Calories

Ingredients

• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 tablespoon sesame oil
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 4 teaspoons white sugar
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon sake
• ⅓ cup reduced-sodium soy sauce
• ½ English cucumber, sliced
• 1 tablespoon gochujang (Korean hot pepper paste)
• 1 ½ pounds beef flank steak
• 4 green onions, cut in 1-inch pieces
• 2 teaspoons grated ginger root
• 4 cups hot cooked short-grain rice
• 1 head Boston lettuce, separated into leaves

Recipe Instructions

Step 1

Freeze beef partially, until firm, about 1 hour. Slice across the grain into 1/2-inch slices.

Step 2

Combine 1/3 cup soy sauce, green onions, sake, 1 tablespoon sesame oil, sugar, garlic, ginger, and black pepper in a large bowl. Add beef; toss to coat. Cover with plastic wrap and refrigerate until sauce flavors are absorbed, 1 to 3 hours.

Step 3

Stir gochujang, 1 teaspoon soy sauce, and 1 teaspoon sesame oil together in a bowl.

Step 4

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange marinated beef on a rimmed baking sheet.

Step 5

Broil beef; stirring frequently, until glazed and dark brown, and nearly all marinade has evaporated, 15 to 20 minutes. Sprinkle with sesame seeds.

Step 6

Arrange cooked beef, rice, and cucumber in serving bowls. Wrap portions of each in lettuce and dip into the gochujang sauce.