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Bulgogi Lettuce Wraps – From “Maangchi’s Real Korean Cooking”

By Shelley N.

September 21, 2020

Prep Time

30 mins

Grill Time

20 mins

Total Time

50 mins

Categories

Bringing a favorite Korean fare home utilizing the flat side of GrillGrates.

Ingredients

Servings

For Bulgogi:

1

Large Garlic Cloves

0.25

cups

Peeled, Cored, and Coarsely Chopped Asian or Bosc Pear

0.1875

cups

Chopped Onion

0.25

tsp

Finely Chopped, Peeled Ginger

0.25

Scallion, Chopped

0.5

tbsp

Soy Sauce

0.25

tbsp

Toasted Sesame Oil

0.25

tbsp

Honey

0.125

tsp

Ground Black Pepper

0.0625

cups

Toasted Sesame Seeds

0.25

lbs

Skirt Steak Partially Frozen and Sliced 1/8″ Thin Across the Grain

For Wraps:

Lettuce Leaves

0.5

cups

Cooked White Rice

Kimchi

Gochujang (Korean Red Pepper Paste)

any other condiments you like!

Directions

Step 1

Combine the garlic, pear, onion, and ginger in a food processor or blender and process until pale and creamy.

Step 2

Put sliced steak in a large bowl and pour the pear mixture over it. Add the scallion, soy sauce, sesame oil, honey and pepper and mix well. Cover with plastic wrap and refrigerate for at least 30mins and up to several hours

Step 3

Place Grill Grates upside down on the grill and pre-heat to 450-500F. (Turning them upside down creates a nice flat surface that makes it easy to sear the thinly sliced meat!)

Step 4

Once preheated, place a single, not crowded layer of sliced steak on the Grill Grates. You don't want to put too much on because they won't get as nicely browned and instead will steam.

Step 5

Cook meat, flipping occasionally, until it's well done. Take meat off the grill and keep grilling in batches until all of the bulgogi is grilled.

Step 6

Serve bulgogi on a platter next to a plate of lettuce leaves, bowl of rice, small bowl of kimchi, and small bowl of Gochujang and let everyone make their own lettuce wraps. Pre-made lettuce wraps also can be made the night before and eaten at lunch the next day.




Grill Like A Pro

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