Thin slices of tender marinated beef wrapped in crispy lettuce cups - this is a simple and healthy Korean classic that's great for entertaining.
- 500 g wagyu beef ribeye or sirloin
- 1 carrot, thinly sliced
- 1 white onion, thinly sliced
- 2 cloves garlic, chopped
- 2 cm piece ginger, chopped
- 1 green pear, peeled, cored and chopped
- 1 tbsp brown sugar
- 100 ml rice wine vinegar
- 60 ml (¼ cup) light soy sauce
- 2 red oak lettuce, leaves separated and washed
- kimchi, to serve
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 5 spring onions, thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 1 hour
1. Slice the beef against the grain into thin strips (as thin as you can but if they're a little thick, it's totally fine!). Place in a bowl with the carrot and onion and toss to combine.
2. Place the garlic, ginger, pear and brown sugar in a blender and process until smooth. Add the rice vinegar and light soy sauce and blitz to combine well. Pour over the beef and toss to combine. Cover and stand for 1 hour.
3. For the dressing, combine all the ingredients in a small bowl.
4. Heat a heavy-based chargrill pan or a barbecue flat plate over high heat until very hot. Working in batches if necessary, cook the beef mixture very quickly for 2-3 minutes or until tender and charred.
5. Place the lettuce leaves on a large serving platter and divide the beef between them. Spoon over a little dressing, then serve immediately with kimchi on the side.
Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, Asia Unplated with Diana Chan.