Korean Beef Bulgogi Lettuce Wraps
Thinly sliced ribeye marinated in a complex pear-soy reduction, served in perilla and lettuce leaves.
Total
1h 10m
Prep
1h
Cook
10 min
Serves
4
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Recipe serves 4
Ingredients
- 1.5 lbs Ribeye Steak
- 4 tbsp Soy Sauce
- 0.25 cup Grated Pear
- 1 tbsp Gochugaru
- 2 heads Butter Lettuce
- 5 cloves Garlic
Instructions
- 1
Freeze ribeye for 30 minutes to allow for paper-thin slicing.
- 2
Marinate beef in soy sauce, pear, garlic, and gochugaru for at least 1 hour.
- 3
Heat a cast-iron skillet until smoking.
- 4
Flash-sear the beef in small batches to achieve maximum caramelization.
- 5
Serve with lettuce leaves and a side of fermented radish.
Nutrition per serving
Calories
390
20% of a 2,000 kcal day
| Protein | 34 g |
| Carbohydrate | 7 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 840 mg |
Goes well with this
Korean dishes that round out the meal.
Korean-Style Bibim Soba
Spicy and tangy cold buckwheat noodles mixed with gochujang sauce and fresh cucumber julienne.
Bulldak Spicy Noodle Kimbap
A trendy roll filled with spicy stir-fried ramen noodles and melted cheese.
Shirataki Noodle Japchae with Ribeye
A low-carb take on the Korean classic using konjac noodles, julienned vegetables, and a complex soy-free fermented beef marinade.
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