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Korean Beef Lettuce Wraps

These savory Korean Beef Lettuce Wraps are a delightful fusion of flavors and textures, bursting with tender marinated beef and fresh lettuce, making for a fun and interactive meal.
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Beef Marinade
  • 1 pound Sirloin steak, thinly sliced Look for marbling for the best flavor
  • ¼ cup Grated Asian pear, peeled Adds sweetness; regular pear or apple can be substituted
  • ¼ cup Soy sauce Low-sodium options work well if watching salt intake
  • 2 tablespoons Light brown sugar For rich caramel flavor
  • 4 cloves Garlic, minced Fresh is best for flavor
  • 2 teaspoons Minced ginger Adds warmth
  • ¼ teaspoon Ground black pepper To taste
Wrap Assembly
  • 1 head Boston or bibb lettuce Leaves separated; look for bright green, crisp leaves
  • 1 cup Long grain white rice Rinsed before cooking
  • Kimchi For topping Homemade or store-bought for a tangy kick
  • Sesame seeds For topping Adds texture and nuttiness
  • Sliced scallions For topping Freshly cut for the best flavor
  • 1 tablespoon Sesame oil Enhances the nutty flavor
  • Cooking oil For griddle Neutral oils like canola or vegetable work well

Method
 

Marinating the Beef
  1. In a resealable Ziploc bag, combine all the marinade ingredients: soy sauce, light brown sugar, minced garlic, ginger, grated Asian pear, and ground black pepper. Shake until well mixed.
  2. Add the thinly sliced sirloin steak, ensuring it’s evenly coated in the marinade. Let it sit in the refrigerator for at least 3 hours, or preferably overnight.
Cooking the Rice
  1. Rinse the uncooked rice under cool water to remove excess starch. In a rice cooker, combine the rinsed rice with 1 ⅓ cups of water and cook according to the rice cooker directions.
  2. For stovetop cooking, combine rinsed rice with water in a pot, bring to a boil, cover, and simmer on low heat for about 20 minutes, or until water is absorbed and rice is tender.
Grilling the Meat
  1. Heat a large griddle or pan over HIGH heat and add a drizzle of cooking oil.
  2. Once hot, sear the marinated beef slices (shaking off excess marinade) for about 1 to 2 minutes per side, avoiding overcrowding the pan.
Assembly
  1. Lay out halved lettuce leaves and place a scoop of rice on each leaf, topped with slices of grilled beef, a spoonful of kimchi, sliced scallions, and a sprinkle of sesame seeds.
  2. Serve family-style and let everyone build their own wraps.

Notes

Make sure all ingredients are at room temperature for better marinating. Store marinated beef in an airtight container in the fridge for up to 3 days. Cooked beef can be frozen for 2-3 months.