Super simple, tasty (and low carb!) bulgogi lettuce wraps consist of succulent, marinated meat (most commonly beef or pork) wrapped in a piece of leafy, green lettuce. Depending on which region of South Korea you’re visiting, the dish will vary slightly, but they’re always delicious.
Super simple, tasty (and low carb!) bulgogi lettuce wraps.
- 500 g sirloin or rump steak, thinly sliced
- ¼ onion, sliced
- 2 cups cooked rice
- 2 spring onions, sliced
- ¼ cup sesame seeds, toasted
- 1 cup kimchi
- ¼ cup chilli sauce
- ⅓ cup soy sauce
- ⅕ cup mirin
- 2 tbsp sugar
- 1 tbsp sesame seeds, roasted
- pinch black pepper
- 1 nashi pear, grated
- 4 garlic cloves, chopped
- 1 cm piece, ginger, peeled and grated
- 2 green leaf lettuce, washed
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.
Freeze beef for 15 minutes then thinly slice beef against the grain.
Whisk marinade ingredients together. Add beef and refrigerate for 1 hour.
Heat 1 tbsp sunflower oil in a frying pan. Cook beef and onion in batches for 2-4 minutes, turning regularly. Remove from heat and repeat with remaining beef.
Serve 2-3 beef pieces with 1 tbs cooked rice, sliced spring onions, toasted sesame seeds, kimchi and chilli sauce on a lettuce leaf.