Bulgogi Beef Lettuce Wraps
Paper-thin beef soaked in a pear, garlic and soy marinade, seared hard and wrapped in cool lettuce leaves with gochujang.
Ingredients
- Beef sirloin steak500 g
- Soy sauce4 tbsp
- Pear1/2 pc
- Light brown sugar1 tbsp
- Garlic4 cloves
- Fresh ginger10 g
- Toasted sesame oil1 tbsp
- Onion1 pc
- Little Gem lettuces2 pc
- Gochujang2 tbsp
Method
- 01
Put the steak in the freezer for 15 minutes to firm up, then slice it as thinly as you can across the grain.
- 02
Grate the pear, garlic and ginger into a bowl, stir in the soy sauce, sugar and sesame oil, then toss with the beef and a thinly sliced onion and marinate for 30 minutes.
- 03
Separate, wash and dry the lettuce leaves, and loosen the gochujang with 1 tbsp water to make a dip.
- 04
Heat a large frying pan over high heat until smoking and cook the beef and onion in two batches for 3-4 minutes each, letting the edges char, until no pink remains.
- 05
Pile the beef into lettuce leaves, add a dab of gochujang, wrap and eat straight away.
Cook with what you have.
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