Korean Beef Bulgogi Wraps is a great and easy meal to pull together. Marinating the meat over night saves lots of time the next day when you serve this as an appetizer or lunch. I like this as a light meal but if you want to make it more robust, a serving of brown rice on the side would round this out nicely.
It is also a great appetizer and I love serving it as a help yourself item at the table. It gets everyone involved in make their own wraps and they can have as much or little as they want of each item. I just pile up the washed leaves and set out small bowls of the toppings. Feel free to put out some Sriracha or more of the garlic chili paste for family that loves the heat!
To get started, place your steak in a plastic sealed bag and put in the freezer for about 30 minutes to firm up. This will make slicing it so much easier.
Next, pull together all your ingredients for the marinade. Put the nectar, jelly, soy sauce, vinegar, shallots, garlic, sesame oil, garlic chili sauce and ginger in a large bowl or measuring cup. Place your grater right over the bowl/cup and grate your pear into the marinade.
Remove the stead from the freezer and slice into thin slices. Put them back into the freezer bag and add the marinade to the bag and seal it. Massage the meat into the marinade and flip the bag several times to be sure all the meat is coated. Put the bag in the refrigerator for 2-4 hour to let the marinade penetrate the meat. Flip the bag a couple of time during that time.
While the meat is marinating, I’ll set up the toppings in small bowls. I’ll serve the bowls of toppings right next to a large pile of washed lettuce leaves so my guests and/or family can assemble their own wraps. Put out a bowls for shredded carrots, peeled and chopped cucumber, and sliced green onions.
When it is time to cook, drain and discard the marinade. Heat a couple of tablespoons of oil in a large skillet and let it get very hot. Stir fry the beef until crispy on the outside but still tender on the inside. Cook to your liking (2-5 minutes).
Serve on a platter or make up individual wraps. Take a large lettuce leave and top with several pieces of the beef. Top with carrots, cucumbers and green onion. Fold and enjoy.
If you like this Asian inspired dish, be sure to try some of my other favorites:
Lime, Ginger and Blackberry Salmon Rice Bowl
Ebi Tempura (Japanese Shrimp Tempura) With Ginger, Lime Dipping Sauce
Korean Beef Bulgogi Wraps
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Top sirloin steak
- ¼ Cup Pear Nectar
- 1 Fresh Pear, Grated
- 2 Tbsp. Grape jelly
- ½ Cup Low sodium soy sauce
- ¼ Cup Seasoned or unseasoned rice vinegar
- 1 Small Shallot, thinly sliced
- 5 5 Garlic cloves, finely mince
- 1 Tbsp. Sesame Oil
- 1 Tbsp. Chili Garlic Sauce
- 1 Tbsp. Minced ginger (fresh)
- 1 Tbsp. Canola Oil
- 12 Bibb, Butter or little gem lettuce leaves
- Toppings include:Shredded carrots, sliced scallions (about 3),chopped cucumber (about ½ a medium cucumber)
Instructions
- Place the steak in a plastic baggie and put in the freezer for about ½ hour until firm.
- Whisk together the nectar, grated pear, jelly, soy sauce, vinegar, shallots, garlic, sesame oil, chili garlic sauce and ginger in a bowl.
- Remove the steak from the freezer and slice into thin slices. Add the slices to the marinade and stir to coat the meat. Put the mixture into a large plastic bag and put in the refrigerator for 2-8 hours to marinate. Flip the bag a few times to make sure the dressing penetrates the meat.
- Heat the 2 tablespoons of oil in a very hot skillet. Drain the meat and discard the marinade. Stir-fry the meat it the skillet until cooked and a little crispy on the outside. About 8-10 minutes.
- You can serve this family style with the lettuce piled up and the toppings served in little bowls along side the platter of cooked meat OR you can create individual wraps by placing one lettuce leaf topped with a couple of piece of meat, some carrots, cucumber and green onions on platter for easy serving.
