Korean Lettuce Wraps Recipes

Steps:

• For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.
• For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.
• For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.

Steps:

• Drain the tofu and place it in a strainer for 30 minutes.
• Heat a wok or no-stick pan over high heat.
• Add oil; coat wok or pan.
• Add pork, scallions and garlic.
• Stir-fry for 3 to 4 minutes or until brown.
• Crumble in the tofu, add the Hoisin sauce, and soy.
• Heat through, remove from the heat and stir in the sesame oil and chile paste.
• To serve, spoon some pork mixture and rice onto lettuce leaves; wrap to enclose.
• Eat with a little soy as a dipping sauce.

Steps:

• 1. In a small bowl, whisk the soy sauce, bourbon, brown sugar, garlic, and ½ teaspoon sesame oil until the sugar dissolves. Place the steak in a large resealable plastic bag and pour the marinade on top. Seal and massage the marinade into the meat. Let stand at room temperature while you heat the grill or refrigerate for up to 4 hours. 2. Heat an outdoor grill to medium-high or heat a cast-iron grill pan on the stovetop. 3. When the grill is ready, remove the steak from the bag and wipe off any excess marinade. Pour the marinade into a small saucepan. Grill the steak for 12 minutes, turning once halfway through, for medium-rare. Transfer to a cutting board and let rest for 5 minutes. 4. Meanwhile, bring the marinade to a boil and boil for 3 minutes. Reduce the heat to low and whisk in the gochujang and remaining ½ teaspoon sesame oil until well-combined. 5. Cut the steak across the grain into thin slices. Divide the rice and steak among the lettuce leaves. Drizzle with the sauce and top with the scallions.

Steps:

• Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.
• When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.

Steps:

• Combine first 9 ingredients (soy - black pepper).
• Slice the steaks across the grain into thin slices.
• Place beef in resealable ziplock bag and pour soy mixture over. Let marinate in refridgerator for 2-12 hours, turning bag occoationally.
• Heat large non-stick skillet or wok over medium-high to high heat. Pour beef and marinade into the skilled and cook until mixture is almost dry, 6-8 minute
• Toast sesame seeds and garlic in hot pan.
• (We had quite a bit of marinade left and it was wonderful spooned over some white rice).
• Serve with lettuce leaves, toasted sesame seeds and toasted garlic cloves and perhaps some hot sauce if you like it hot.
• You roll the beef and condiments up in the lettuce leaf and eat like a roll with your hands.
• Serve with white rice.