Best Bangja Gui Korean Bbq Beef In A Lettuce Wrap Recipes

Korean Grilled Beef Lettuce Wraps | Marion's Kitchen image

Provided by Bee

Yield 4

Number Of Ingredients 16

600g (1.3 lb) centre-cut beef eye fillet
2 tbsp brown sugar
¼ cup light soy sauce
2 garlic cloves, finely grated
2 tbsp finely grated nashi pear
2 tbsp mirin*
1 tbsp sesame oil
2 tbsp black sesame seeds
¼ tsp ground black pepper
1 tbsp vegetable oil
¼ cup sliced spring onion
1 red oak or butter lettuce, leaves separated
finely shredded cabbage, to serve
perilla leaves* or mint leaves, to serve
bean shoots, to serve
kimchi, to serve*

Steps:

Step 1.Wrap the beef in cling film and place in the freezer for 30 minutes then cut into 5mm thick slices. Use your fingers to press and flatten each piece of beef to about 2.5mm.
Step 2.In a large bowl, whisk together the brown sugar, soy sauce, garlic, nashi pear, mirin, sesame oil, sesame seeds and pepper. Add beef slices and toss to coat. Set aside to marinate for 20-30 minutes.
Step 3.Heat a non-stick frying pan over high heat. Add the vegetable oil and add the beef. Cook on one side until liquid evaporates and beef caramelises. Turn beef slices over and cook for a further minute. Transfer beef to a serving platter and top with spring onion.
Step 4.To serve, place the beef, lettuce leaves, cabbage, perilla or mint leaves, bean shoots and kimchi in the middle of the table for everyone to make their own lettuce wraps.
Notes: - Mirin is a Japanese rice wine.
- Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it's unavailable.
- Mirin, perilla leaves and kimchi are available from Asian supermarkets.
Tips & Tricks: - Putting the beef in the freezer makes it firmer, which means it's easier to slice thinly.
- If you've got a tabletop grill you can have your guests cook their own beef just like in a Korean BBQ restaurant.
- Slices of chicken or pork can be used instead of beef.

Korean Beef Lettuce Wraps image

Provided by Michelle De La Cerda

Categories Dinner

Number Of Ingredients 11

1 head lettuce ((Bibb, Boston, and butter are great choices))
1 lb lean ground beef
1/2 cup brown sugar ((or less to decrease sweetness))
1/4 cup soy sauce or tamari
1 tbsp sesame oil; divided in half
3 cloves garlic; minced/grated
1/4 tsp . ground ginger
1/8 tsp . red pepper flakes ((optional and to taste))
1 bunch green onions; divided between white and green parts
3 tbsp rice wine vinegar
Sesame seeds for garnish ((optional))

Steps:

Whisk in a bowl the brown sugar, soy sauce/tamari, 1/2 tbsp sesame oil, garlic, ginger, rice wine vinegar, and red pepper flakes until blended; set aside.
In a wok or large skillet, brown the ground beef in 1/2 tbsp sesame oil.
Add the white part of the green onions to the beef and continue cooking until the beef is done.
Drain any rendered fat.
Pour the sauce over the meat and allow it to reduce down; about 3-5 minutes.
Serve in lettuce leaves or over rice.
Sprinkle remaining green onions over each portion and garnish with sesame seeds if using.

Korean Beef Lettuce Wraps image

Provided by Chungah Rhee

Categories entree

Yield 8 servings

Number Of Ingredients 12

1/2 cup reduced sodium soy sauce
1/4 cup brown sugar, packed
1/4 cup chopped green onions
4 cloves garlic, minced
2 tablespoons sesame oil
2 tablespoons freshly grated ginger
2 tablespoons freshly grated pear, optional
1 teaspoon Sriracha, optional
1 1/2 pounds hanger steak, cut into 1-inch pieces
1 cup white rice
1 head butter lettuce
1/2 teaspoons sesame seeds

Steps:

In a medium bowl, whisk together soy sauce, brown sugar, green onions, garlic, sesame oil, ginger, pear and Sriracha, if using. Reserve 1/4 cup and set aside. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the steak from the marinade. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Preheat grill to medium high heat. Add steak to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 1-2 minutes on each side. To serve, spoon rice into the center of a lettuce leaf, taco-style; top with steak, garnished with sesame seeds, if desired.

Korean Grilled Beef Lettuce Wraps image

Provided by Pete Wells

Time 1h

Yield 4 servings

Number Of Ingredients 21

1 1/2 pounds rib-eye or other well-marbled steak
1/4 cup soy sauce
1 1/2 tablespoons unrefined sugar
1/3 cup stout or porter
3-4 garlic cloves, minced
2 scallions, minced
1 teaspoon black pepper
2 teaspoons sesame oil
1 tablespoon honey
1 Asian pear, peeled and grated
cooked sushi rice
large lettuce leaves
scallions, chopped
slivered chiles
fresh herbs, like Thai basil, shiso, mint and cilantro
radishes, thinly sliced
baby carrots, peeled and quartered
Persian cucumbers, thinly sliced and marinated briefly with seasoned rice vinegar
chile flakes
garlic cloves, thinly sliced
sriracha or other chili sauce

Steps:

Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.
When the grill 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.