Today’s recipe, since I posted the pictures will be the Korean lettuce wraps. JP and I love this dish and have it often.
Korean Lettuce Wraps
Prep Time For Meat: Marinade over night or minimum 1-2 hours
Prep Time: 20 Minutes
Cook Time:15-20 Minutes
Serving: Family of 4
1 package of thinly cut meat (bul go gi meat, flank steak, boneless chuck eye, round steak, or sirloin steak)
1/2 cup of soy sauce ( I use a Korean brand or Aloha Shoyu)
1/2 cup sugar
4-5 cloves of garlic
4 -5 stalks of green onion
about a inch of ginger
2 tablespoons of sesame seed oil
grated carrot (optional)
Cut meat very thin. Chop garlic, ginger, and green onion finely. Mix all ingredients and marinate overnight minimum 1-2 hours.
Green leafy lettuce (romaine or any other large leafy variety)
green chili pepper (optional)
Kochujang Korean Red Chili paste
Sesame Seed Oil
Pot of hot sticky rice (or whatever rice you chose I prefer sticky rice)
Once meat is marinated cook on a griddle, in a frying pan or on a BBQ grill. Eat immediately off the grill or whatever method you use.
Eating the wraps:
You first want to make your paste by mixing a small amount of sesame seed oil with the paste. We also add a bit of water to thin it out. You don’t want it to thin just a nice paste texture. My Mother In Law says you can also use sprite. Next you take your lettuce place a small amount of rice in the middle. Place a piece of meat on top of that and then a dollop of chili paste. Fold it up and enjoy!