Korean Beef Lettuce Wraps

Ingredients

• 1 pound sirloin steak, thinly sliced (about 1/8 inch thin)
• Cooking oil for griddle
• 1 cup long grain white rice
• 1 head Boston or bibb lettuce, leaves separated
• Kimchi for topping
• Sesame seeds for topping
• Sliced scallions for topping
• 1/4 cup grated Asian pear, peeled (see note for substitutions)
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 4 cloves garlic, minced
• 2 teaspoons minced ginger
• 2 scallions, sliced
• 1 tablespoon sesame oil
• 1/4 teaspoon ground black pepper

Instructions

1. 1

   Marinate the beef: In a resealable Ziploc bag, combine all the bulgogi marinade ingredients until evenly combined. Add the thinly sliced meat, making sure it’s evenly coated in the marinade. Refrigerate for at least 3 hours or overnight.

2. 2

   Cook the rice: Rinse the uncooked rice with water a few times (this will remove excess starch). In a rice cooker, combine the 1 cup of rice with 1 ⅓ cups of water. Cook according to rice cooker directions. Stovetop method: Combine rinsed rice with water and cover with a lid. Bring to a boil and then reduce to a simmer. Simmer (covered) for 20 minutes or until the water is fully absorbed and the rice is tender.

3. 3

   Grill meat: Heat a large griddle or pan over HIGH heat with a little bit of cooking oil. Sear the marinated steak slices (shake off excess marinade) for about 1 to 2 minutes per side. Tip: Do not overcrowd the pan - this will keep the pan hot throughout for a good sear. Cook the beef in batches.

4. 4

   Assemble: Add some rice on top of the lettuce leaves, then the cooked beef, kimchi, sliced scallions, and sesame seeds (or any toppings you may like). I like to serve this dish family-style and let everyone build their own lettuce wraps.