Prep 20 mins
Cook 0 mins
Korean marinated beef served in a lettuce leaf. This is a stir-fry version, though bulgogi can also be grilled. Use sirloin tip, T-bone or flank steak; firming it up in the freezer before slicing allows it to be cut very thin. Use sesame oil in the kiwi-onion sauce--NOT toasted sesame oil, which is something different. Good served with your favorite Asian dipping sauce (I favor taylortwo's "My Korean Dipping Sauce"--My Korean Dipping Sauce, made with lower-sodium soy sauce and with the garlic doubled). Marinating time of at least 2 hours not included in prep time.
- 1 -1 1⁄2 lb steak, sliced in very, very thin strips
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 4 scallions, cut in 2-inch lengths (white & green parts)
- 2 -3 cups cooked sticky rice
- 4 leaves red leaf lettuce (large) or 4 curly leaf lettuce (large)
- 1 cup chopped onion
- 1 kiwi fruit, peeled and sliced
- 1⁄4 cup korean soy sauce
- 2 tablespoons rice wine
- 1 tablespoon cider vinegar
- 2 tablespoons sugar
- 1⁄4 teaspoon black pepper
- 3 tablespoons sesame oil
- Toss beef slices with 1 Tbs sugar; let sit about 20 minutes.
- Meanwhile prepare sauce: Process onion and kiwi in blender or food processor. Add soy sauce through pepper and process briefly. Add sesame oil in a gradual stream while continuing to process. Taste and adjust seasonings: add a little more soy sauce if more saltiness is desired or more sugar for added sweetness.
- Toss beef with garlic, scallions and marinade, mixing thoroughly to distribute marinade evenly.
- Marinate, covered, in the refrigerator at least 2 hours or up to overnight.
- Stir-fry in skillet or wok over high heat about 2 minutes until the beef is cooked through.
- Place 1/4 of the bulgogi and 1/4 of the rice in each lettuce leaf and roll up.
- If desired, serve with dipping sauce.
when wrapping lettuce w/rice and beef, use pepper paste instead of 'dipping sauce'.