Bulgogi beef lettuce cups

Do you want to switch up your normal routine of the same boring meals? Watch this video to learn how to make some Bulgogi beef lettuce cups.

FOR THE BEEF

  • 1 ½ pounds strip steak or other well-marbled steak
  • ¼ cup soy sauce
  • 1 ½ tablespoons brown  sugar
  • ⅓ cup water
  • 3-4 garlic cloves, minced
  • 1 1-inch piece of ginger, peeled 
  • 2 scallions, minced
  • 1 teaspoon black pepper
  • 1 tablespoon honey
  • 1 Asian pear 
  • 1 tablespoon gochujang 

FOR THE SERVING

  • cooked sushi rice seasoned with rice wine vinegar 
  • Little gem lettuce leafs 
  • scallions, chopped
  • Vietnamese chili garlic paste or sriracha chile sauce
  • fresh herbs, like Thai basil, mint and cilantro
  • radishes, thinly sliced
  • baby carrots, peeled and quartered
  • Persian cucumbers, thinly sliced 
  • sriracha or other chili sauce
  1. Wrap the steak in plastic and place it in the freezer while you put together the marinade.
  2. In a food processor, combine soy sauce, brown sugar, garlic, ginger, salt, pepper, sesame oil, honey, gochujang, asian pear and puree. Take the steak out of the freezer and slice it across the grain into ⅛ to ¼ -inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while preheating a hot pan with neutral oil.

When the pan is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.

Camera and filming by Shaun Hautly from boom. reactive.

Music credit to Bensound.