BEEF BULGOGI LETTUCE WRAPS

Beef Bulgogi Lettuce Wraps image

Set out the bulgogi meat, rice, lettuce, and dipping sauce and let everyone wrap the fixings into bundles.

Provided by Elissa

Categories Appetizers and Snacks Wraps and Rolls

Time 2h25m

Yield 6

Number Of Ingredients 16

Ingredients

1 ½ pounds beef flank steak
⅓ cup reduced-sodium soy sauce
4 green onions, cut in 1-inch pieces
1 tablespoon sake
1 tablespoon sesame oil
4 teaspoons white sugar
3 cloves garlic, minced
2 teaspoons grated ginger root
1 teaspoon ground black pepper
1 tablespoon gochujang (Korean hot pepper paste)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon sesame seeds, toasted
4 cups hot cooked short-grain rice
½ English cucumber, sliced
1 head Boston lettuce, separated into leaves

Steps:

Freeze beef partially, until firm, about 1 hour. Slice across the grain into 1/2-inch slices.
Combine 1/3 cup soy sauce, green onions, sake, 1 tablespoon sesame oil, sugar, garlic, ginger, and black pepper in a large bowl. Add beef; toss to coat. Cover with plastic wrap and refrigerate until sauce flavors are absorbed, 1 to 3 hours.
Stir gochujang, 1 teaspoon soy sauce, and 1 teaspoon sesame oil together in a bowl.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange marinated beef on a rimmed baking sheet.
Broil beef; stirring frequently, until glazed and dark brown, and nearly all marinade has evaporated, 15 to 20 minutes. Sprinkle with sesame seeds.
Arrange cooked beef, rice, and cucumber in serving bowls. Wrap portions of each in lettuce and dip into the gochujang sauce.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 44.6 g, Cholesterol 35.6 mg, Fat 12.3 g, Fiber 2.4 g, Protein 18.2 g, SaturatedFat 4.1 g, Sodium 582.4 mg, Sugar 4.6 g