Bulgogi Wraps Korean Grilled Beef Wraps Recipe 485

BULGOGI (KOREAN GRILLED BEEF)

Steps:

• Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
• Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
• In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
• In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
• When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
• If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.
• To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each bundle in one bite, according to Korean tradition.

KOREAN BEEF BULGOGI

Steps:

• Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Serve immediately, garnished with green onions and sesame seeds, if desired.

BULGOGI WRAPS - KOREAN GRILLED BEEF WRAPS RECIPE - (4.8/5)

Steps:

• Prepare Marinade and set aside 1/4 cup for drizzling in the wraps. Place sliced beef in freezer bag with marinade and marinate for 2 hours. Cook Rice Grill, broil or pan fry marinated beef for about 2 -3 min per side (depending on thickness) When cooked, slice into small strips against the grain. To Prepare Wraps: Heat Spinach Wrap over a flat pan or tortilla warmer, top with: 1 large leaf of Lettuce, rice, greens, drizzle of marinade, beef, pepper flakes, cilantro and finally 1 more small leaf of lettuce. Roll and tuck into Wraps. We use extra marinade to dip Wraps into, Can be served with spicy Korean pepper sauce (Kochujang) or other Asian pepper sauce for an extra kick. Enjoy!

BULGOGI (KOREAN BARBEQUE BEEF)

Steps:

• Wrap beef in plastic wrap and freeze until firm, about 1 hour.
• Cut frozen beef at an angle into very thin slices.
• Combine soy sauce, cooking wine, white sugar, ginger, garlic, and brown sugar in a large bowl. Mix in beef slices. Stir in kiwi pulp, onion, and spring onions. Cover bowl with plastic wrap; let beef marinate in the refrigerator, about 2 hours.
• Stir sesame oil into marinade. Continue marinating beef in the refrigerator, 8 hours to overnight.
• Heat vegetable oil in a wok or large skillet over medium-high heat. Pour in beef and marinade; cook and stir until beef is cooked through and browned, about 5 minutes.

BEEF BULGOGI LETTUCE WRAPS

Steps:

• Freeze beef partially, until firm, about 1 hour. Slice across the grain into 1/2-inch slices.
• Combine 1/3 cup soy sauce, green onions, sake, 1 tablespoon sesame oil, sugar, garlic, ginger, and black pepper in a large bowl. Add beef; toss to coat. Cover with plastic wrap and refrigerate until sauce flavors are absorbed, 1 to 3 hours.
• Stir gochujang, 1 teaspoon soy sauce, and 1 teaspoon sesame oil together in a bowl.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange marinated beef on a rimmed baking sheet.
• Broil beef; stirring frequently, until glazed and dark brown, and nearly all marinade has evaporated, 15 to 20 minutes. Sprinkle with sesame seeds.
• Arrange cooked beef, rice, and cucumber in serving bowls. Wrap portions of each in lettuce and dip into the gochujang sauce.

BULGOGI (KOREAN BARBECUED BEEF) LETTUCE WRAPS

Steps:

• Heat a nonstick pan at medium-low for about 30 seconds.
• Add sesame seeds and toast, shaking or stirring pan occasionally, until seeds are a nice golden brown, 2 to 3 minutes.
• Set aside.
• Combine soy sauce, sugar, garlic, green onions, ginger, sesame oil, and toasted sesame seeds.
• Stir until the sugar has more or less dissolved.
• Add meat, tossing to coat.
• Marinate 30 minutes or up to overnight.
• Grill meat on a rack over hot coals (or in a high broiler) until beef firms up and slightly charred.
• You want that nice glossy brown look, not the sweaty grayish look.
• Serve with lettuce leaves and Asian pear slices, allowing guests to roll wraps themselves.
• To assemble, layer a lettuce leaf with a slice or two of grilled beef and a few thin Asian pear slices, then roll up and enjoy!

BULGOGI (KOREAN GRILLED OR BROILED BEEF)

Steps:

• Mix the 9 seasonings. Put the sliced beef and mix together thoroughly; marinate 1 to 2 hours.
• Grill or broil until beef is cooked to your liking (will cook FAST - is very thin).