KOREAN BARBEQUE LETTUCE WRAPS

by Chef Scotty


RISE AND SHINE  KAUT43  OKC

2.16.16

Recently, for an article I’m contributing to EdibleOKC Magazine March/April 2016 edition,  I visited the Korean House Restaurant in Del City to experience my first shot at Korean food. Boom… I was hooked, and have been craving it ever since. To take the edge off of my Korean Food craving, I came up with a little recipe to tide me over until my next visit. 

Please stop in the Korean House Restaurant, and tell them Scotty sent you. Until then, try my take on Korean BBQ. 

Also, if interested in learning more about kimchi and the health benefits, please check out this article from Jennifer Miller of "Jen Reviews". It's very informative. 

https://www.jenreviews.com/kimchi/

Ingredients: 

Thinly sliced ribeye

Thinly sliced ribeye

2 pounds prime rib or flank steak sliced wide and thin*

1/4 cup soy sauce 

1 tablespoon rice wine vinegar

Pour on the marinade and coat both sides. 

Pour on the marinade and coat both sides. 

3 tablespoon toasted sesame oil

2 tablespoons brown sugar or tablespoon agave nectar 

3 cloves garlic smashed and minced

1 tablespoon fresh grated ginger 

a good squirt or to taste of Sriracha, plus extra as a condiment

Boston Bibb/Butterhead lettuce, or any leaf lettuce as lettuce wraps

sliced green onion and toasted sesame seed for garnish

cooked white or brown rice 

Kimchi… don't forget the kimchi 

Indoor grill or outdoor grill, the flavor is amazing! 

Indoor grill or outdoor grill, the flavor is amazing! 

 

  • If you are unable to find thinly cut meat, either ask your butcher to cut for you, or place the meat in the freezer for about an hour, remove, and thinly slice with a sharp knife. 

 

Korean House Restaurant  Del City, Oklahoma 

Make: 

    1    If using unsliced beef, remove from the freezer and slice to 1/8-inch thickness. In a medium bowl, mix together the sesame oil, sugar/agave nectar, ginger, garlic, soy sauce, and Sriracha. Add beef, and let marinate, covered, for 30 minutes or up to overnight, in the refrigerator. 

    2    Preheat indoor grill to medium-high. Place marinated beef on grill, and cook until beef is brown and the edges begin to crisp/caramelize, 3 to 4 minutes per side. (Alternatively, the meat may be broiled about 5 minutes per side in your oven.) 

    3    Place a spoonful of cooked rice and 1 slice of beef on each lettuce leaf. Add a drop or two of Sriracha, or spicy Korean bean paste (Gochujang) if you desire, then some kimchi. fold and wrap, and dig in! Enjoy!