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Beef Bulgogi Lettuce Wraps

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"Set out the bulgogi meat, rice, lettuce, and dipping sauce and let everyone wrap the fixings into bundles."
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2 h 25 m servings 369 cals
Original recipe yields 6 servings

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  • Prep

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  1. Freeze beef partially, until firm, about 1 hour. Slice across the grain into 1/2-inch slices.
  2. 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.
  3. Stir gochujang, 1 teaspoon soy sauce, and 1 teaspoon sesame oil together in a bowl.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange marinated beef on a rimmed baking sheet.
  5. Broil beef; stirring frequently, until glazed and dark brown, and nearly all marinade has evaporated, 15 to 20 minutes. Sprinkle with sesame seeds.
  6. Arrange cooked beef, rice, and cucumber in serving bowls. Wrap portions of each in lettuce and dip into the gochujang sauce.


  • Cook's Notes:
  • This recipe can be easily converted to a chicken bulgogi if you just substitute chicken breast for the steak.
  • Dry sherry or rice wine vinegar are suitable replacements for sake.
  • Asian chile-garlic sauce can be used instead of the Korean red pepper paste.

Nutrition Facts

Per Serving: 369 calories; 12.3 g fat; 44.6 g carbohydrates; 18.2 g protein; 36 mg cholesterol; 582 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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