Beef Bulgogi Lettuce Wraps
Tender marinated beef bulgogi wrapped in lettuce with rice onions, carrots, and cucumber.
Ingredients
- 2 lb Flank Steak
- 5 oz Soy Sauce
- 5 tbsp White Sugar
- 1/2 cup Sliced Green Onions
- 4 tbsp Minced Garlic
- 4 tbsp Sesame Seeds
- 4 tbsp Toasted Sesame Oil
- 1 tsp Black Pepper
- 1 head Green Leafy Lettuce
- 1/2 medium Red onion sliced thin
- 1 medium Carrot julienned
- 1 medium Cucumber julienned
- 2 cups Cooked Jasmine Rice
- Gochujang Korean Chili Sauce
Instructions
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Partially freeze your flank steak then slice the steak into thin strips.
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Prep your fresh vegetables. This includes julienne the carrots, cucumber, slicing the red onion and separating the lettuce leaves.
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In a small mixing bowl add the Bulgogi marinade ingredients: soy sauce, sugar, sliced green onions, minced garlic, sesame seeds, toasted sesame oil, and black pepper. Then stir to blend together.
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Transfer beef strips to a 9 x 13 baking dish. Pour marinade over the beef strips; toss. Cover and refrigerate overnight. If you are short on time all the beef to marinate for at least 1 hour.
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Next, cook the rice; set aside, keep warm.
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Preheat your grill (we used a Traeger Pellet Grill) for high heat.
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Quickly grill beef strips until slightly charred and cooked through. About 1 to 2 minutes for each side.
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Layout a leaf of lettuce. Next layer on the rice, beef, cucumber, carrot, and red onion. Drizzle Gochujang over the top for a spicy kick. Fold up like a taco and enjoy!