Cameron spent two years living in Korea before we got married. He loved the food there and decided to take me to a Korean restaurant. He ordered a bunch of food for us, but my favorite was the Bulgogi (Korean Beef BBQ).
Cameron likes bulgogi lettuce wraps best because thats how he ate it most often while living in Korea. I came up with this version and my favorite time to make it is when we are tired of lettuce salads. It has such a rich and delicious flavor it goes perfect with the lettuce, rice, and kimchi.
This is another meal that the kids fight over leftovers to take to school for lunch the next day. Which passes the test for a recipe to end up here on the blog 🙂 I hope you enjoy it and much as we do.
Bulgogi Lettuce Wraps
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Recipe by: BECKY PORTER | The Seasonal Homestead
This is a family favorite of ours. When we are all tired of lettuce after a month of eating salads, I make this for dinner. It’s a welcome and delicious change.
|Makes 6 Servings|
For the Beef Marinade:
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1- 1.5 lb Rib Eye Steak, thinly sliced (slicing a partially frozen steak makes it so your slices get very thin and it’s much easier)
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3 Tablespoons Honey
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â…“ Cup Tamari
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2 Tablespoons Sesame Oil
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5 Garlic Cloves, minced
For Serving:
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4 Green Onions, chopped fine
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2 Heads of Romaine Lettuce, washed and broken into individual leaves
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3 Cups Cooked Short Grain Rice
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Kimchi
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Sesame Seeds for Garnish
METHOD
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Whisk together honey, tamari, sesame oil, and minced garlic in a medium sized bowl.
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Add the sliced steak to the marinade and stir to coat the beef.
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Cover with plastic wrap and place in the refrigerator for at least one hour and up to 24 hours.
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Heat a cast iron pan on medium high heat.
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Once your pan is hot (but not smoking) add the whole bowl of marinated beef to the pan.
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Cook until the beef is browned but there is still marinate juice left.
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Take the pan off heat and add green onions and sesame seeds.
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Serve by placing cooked beef bulgogi on lettuce with a scoop of sticky rice and kimchi.
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Roll and enjoy!
