Korean Steak In Lettuce Wraps Recipes

KOREAN GRILLED BEEF LETTUCE WRAPS

Korean Grilled Beef Lettuce Wraps image

This dish is downright addictive. Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill. Then they're rolled up into ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a crisp, cold lettuce leaf. Be sure to put the meat in the freezer for a bit before slicing the meat; it simplifies a potentially onerous task.

Provided by Pete Wells

Categories dinner, steaks and chops, main course

Time 1h

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 1/2 pounds rib-eye or other well-marbled steak
1/4 cup soy sauce
1 1/2 tablespoons unrefined sugar
1/3 cup stout or porter
3-4 garlic cloves, minced
2 scallions, minced
1 teaspoon black pepper
2 teaspoons sesame oil
1 tablespoon honey
1 Asian pear, peeled and grated
cooked sushi rice
large lettuce leaves
scallions, chopped
slivered chiles
fresh herbs, like Thai basil, shiso, mint and cilantro
radishes, thinly sliced
baby carrots, peeled and quartered
Persian cucumbers, thinly sliced and marinated briefly with seasoned rice vinegar
chile flakes
garlic cloves, thinly sliced
sriracha or other chili sauce

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.

KOREAN-INSPIRED GROUND BEEF LETTUCE WRAPS

Korean-Inspired Ground Beef Lettuce Wraps image

Provided by Aarti Sequeira

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 pound ground beef, preferably grass-fed and organic
3 cloves garlic, minced
3 scallions, white part only, thinly sliced
1-inch piece ginger, minced
1/2 cup soy sauce
3 tablespoons gochujang (Korean red chile paste)
1 tablespoon honey
4 teaspoons sesame oil
1 1/2 cups short-grain white rice
1 1/2 tablespoons avocado oil
Sliced cucumber, for serving
1 head butter lettuce, separated into whole leaves

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.

KOREAN STEAK IN LETTUCE WRAPS

Korean Steak in Lettuce Wraps image

This is a Great and fun meal! Its one of my favorites from the cook book Easy Skillet Meals. The only thing I found was that we wanted more at the end, so I suggest for bigger eaters that you double the recipe :)Also, its best to have everything ready cause the cooking goes quick!

Provided by Lady MoM

Categories One Dish Meal

Time 21m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon fresh ginger, peeled, minced
1/4 teaspoon cayenne pepper
1 garlic clove, crushed with press
1 lb beef top round steak, trimmed and cut in cubes
4 stalks celery & leaves, thinly sliced
1 (10 ounce) package shredded carrots (1 3/4 Cups)
1 tablespoon sesame seeds
1 head lettuce, seperated into leaves
5 green onion tops

Steps:

In a medium bowl, stir soy sauce, sugar, oil,ginger, cayenne pepper and garlic till blended. Add beef, turning to coat. Set aside.
In a nonstick 12 inch skillet, heat celery, carrots and water to a boiling over medium-high heat. Cook, stirring occasionaly, until vegetables are tender-crisp (2-3 min). Add beef and marinade,cook,stir-frying, until meat just loses pink color. about 2min. Stir in green onions and sesame seeds, cook, stirring 1 minute.
To serve, let each person place a few tbls of beef mixture on a lettuce leaf. Wrap and eat as desired.

Nutrition Facts : Calories 309.5, Fat 15.1, SaturatedFat 4.9, Cholesterol 69.2, Sodium 919.3, Carbohydrate 15.6, Fiber 4.3, Sugar 8.2, Protein 28.4

KOREAN LETTUCE WRAPS

Korean Lettuce Wraps image

Make and share this Korean Lettuce Wraps recipe from Food.com.

Provided by Dancer

Categories Rice

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 package tofu, firm style
1 tablespoon vegetable oil
1 lb pork, fresh ground
1/2 teaspoon garlic, minced
6 stalks scallions, washed and sliced thin
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon hot chili paste
4 cups rice, cooked and hot
1 head iceberg lettuce, leaves separated,washed and drained

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.

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