Bangja Gui (Korean BBQ Beef in a Lettuce Wrap)

"I found this on a Korean website. Serve with rice and side dishes or as an appetizer with drinks."
 
Bangja Gui (Korean BBQ Beef in a Lettuce Wrap) created by Chef floWer
Ready In:
1hr
Ingredients:
12
Serves:
10-12
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ingredients

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directions

  • Cut the steak into thin slices 3 inches long and 2 inches wide. This can be done easily if the steak is half frozen. Mix the steak with salt, 1 TB sesame oil and the pepper; put seasonings into the meat. Set aside for 15 minutes.
  • Soak the scallion slices in ice water for 15 minutes. Drain well. Mix together the soy sauce and the remaining 2 teaspoons sesame oil and toss this with the scallion slices. Set aside.
  • Mix the chili powder, sugar and sesame seeds together. Rub this seasoning on the inside curl of the lettuce leaves. Set aside.
  • Grill the steak for 1 to 3 minutes until done according to taste.
  • Take 1 lettuce leaf put several slices of steak in the center add about 1 tablespoon of the seasoned scallions a sliver or two of garlic fold the lettuce over the steak and eat.

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  1. Chef floWer
    Bangja Gui (Korean BBQ Beef in a Lettuce Wrap) Created by Chef floWer
  2. Chef floWer
    We love going to a Korean BBQ restaurants. This recipe was great, simple to put together and Little Miss and Hubby (I don't eat read meat) said it tasted wonderful. I followed the recipe except I used chives instead of spring onions/green scallions, it was all I had a home and I wanted to use them before they expired. Hubby said all the elements to the dish went really well together (the lettuce rub, the soy/sesame scallions/chives and the beef). I double the recipe and served it as a main with rice, kimchi and cherry tomato salad. Thank you so much for a simple dish Elmotoo
     
  3. djmastermum
    Bangja Gui (Korean BBQ Beef in a Lettuce Wrap) Created by djmastermum
  4. djmastermum
    This was just what I was craving. Although my kids went running for water!!!
     
  5. Peter J
    Wonderfully fresh and crisp tasting dish and I loved the flavour that came through from the sesame oil and seeds. The slight bite of the chili combined with the lettuce was great as well. I had a fresh red chili that needed using so used that finely diced instead of the powder which also added a little extra texture to the mix. Rather than slice the steak especially thinly I left it somewhat thick because I was serving as a main course so used less lettuce per serve but the same quantities of everything else.
     

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