Korean Bulgogi Beef Lettuce Wraps

Ingredients

• 600 g beef ribeye or sirloin, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp gochujang
• 1 tbsp brown sugar
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 Asian pear, grated (or ½ kiwi)
• 2 tbsp vegetable oil
• 1 head butter lettuce, leaves separated
• 3 spring onions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 tsp toasted sesame seeds (for garnish)

Instructions

1. 1

   Combine soy sauce, sesame oil, gochujang, brown sugar, garlic, ginger, and grated pear in a bowl and whisk until the sugar dissolves.

2. 2

   Add the sliced beef to the marinade, toss to coat thoroughly, and refrigerate for at least 15 minutes (or up to 24 hours for deeper flavour).

3. 3

   Heat a large cast-iron skillet or wok over high heat until smoking. Add vegetable oil.

4. 4

   Working in two batches to avoid steaming, spread the beef in a single layer and cook for 2 minutes without stirring, then toss and cook a further 1–2 minutes until caramelised.

5. 5

   Transfer to a warm plate and scatter over the spring onions and sesame seeds.

6. 6

   Arrange butter lettuce cups on a platter, spoon the bulgogi into each cup, and serve immediately with steamed rice on the side.