Sweet and savory Korean bulgogi beef served in crisp lettuce cups, creating a healthy and interactive dining experience that's both authentic and refreshingly light.
Recipe Details
Ingredients
- 500g ribeye steak, thinly sliced
- 120ml Korean bulgogi sauce
- 2 tbsp sesame oil
- 2 heads butter lettuce, leaves separated
- 4 stalks spring onions, finely sliced
Instructions
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Place the 500g ribeye steak in the freezer for 30 minutes to firm up, then slice paper-thin against the grain. This is crucial for tender bulgogi texture.
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In a bowl, combine the sliced beef with the 120ml Korean bulgogi sauce and 1 tablespoon 2 tbsp sesame oil. Mix thoroughly and marinate for 20 minutes minimum, allowing the sweet-savory flavours to penetrate.
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Meanwhile, carefully separate the 2 heads butter lettuce leaves, keeping them whole to use as wraps. Wash, dry thoroughly, and arrange on a serving platter.
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Heat a large skillet or wok over high heat until smoking. Add the marinated beef and cook for 2-3 minutes, stirring constantly, until caramelised and cooked through.
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Remove from heat and drizzle with the remaining 2 tbsp sesame oil. The beef should be glossy, caramelised, and fragrant with a beautiful dark glaze.
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Serve immediately with lettuce cups and sliced 4 stalks spring onions, allowing guests to assemble their own wraps Korean barbecue-style.
Tips
Meat Slicing: Freezing the beef briefly makes it much easier to achieve the paper-thin slices essential for authentic bulgogi. Use your sharpest knife.
Marinade Options: If bulgogi sauce isn't available, mix 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp rice wine, 1 tsp garlic powder, and 1 tsp ginger powder.
High Heat Essential: Cook over very high heat to achieve the characteristic caramelisation without overcooking the thin beef slices.
Lettuce Selection: Butter lettuce provides the perfect cup shape and mild flavor. Boston lettuce or even iceberg work as alternatives.
Interactive Serving: Set up all components on the table and let everyone build their own wraps for an authentic Korean dining experience.
Make-Ahead Tip: Beef can be marinated up to 4 hours ahead for deeper flavor. Cook just before serving to maintain the crispy texture and hot temperature.