Korean BBQ Beef Bulgogi Lettuce Wraps with Gochujang Aioli

Korean BBQ Beef Bulgogi Lettuce Wraps with Gochujang Aioli ingredients

• 1.5 lbs sirloin or ribeye steak, thinly sliced against the grain
• 0.5 cup soy sauce
• 3 tbsp brown sugar, packed
• 2 tbsp toasted sesame oil
• 2 tbsp mirin (rice wine)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 0.5 medium Asian pear, grated (or small apple)
• 0.5 tsp black pepper
• 3 stalks green onions, sliced (for marinade and garnish)
• 0.5 cup mayonnaise
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil (for aioli)
• 1 clove garlic, minced (for aioli)
• 1 head butter lettuce leaves
• 0.5 cup shredded carrots
• 0.5 medium cucumber, thinly sliced or julienned
• 1 tbsp toasted sesame seeds

How to make Korean BBQ Beef Bulgogi Lettuce Wraps with Gochujang Aioli

1. Prepare the bulgogi marinade: In a large non-reactive bowl, whisk together 0.5 cup soy sauce, 3 tablespoons brown sugar, 2 tablespoons toasted sesame oil, 2 tablespoons mirin, 4 cloves minced garlic, 1 tablespoon grated fresh ginger, 0.5 grated Asian pear, 0.5 teaspoon black pepper, and the white and light green parts of 3 sliced green onions.
2. Add 1.5 lbs of thinly sliced sirloin or ribeye steak to the marinade. Toss to ensure all pieces of beef are well coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to penetrate the meat.
3. While the beef marinates, prepare the Gochujang Aioli: In a small bowl, combine 0.5 cup mayonnaise, 2 tablespoons gochujang, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and 1 minced garlic clove. Whisk until smooth and set aside in the refrigerator.
4. Also, prepare the serving accompaniments: wash and separate the leaves of 1 head of butter lettuce, shred 0.5 cup carrots, thinly slice 0.5 medium cucumber, and set aside. Chop the remaining dark green parts of the green onions for garnish.
5. Heat a large skillet or grill pan over medium-high heat until very hot. Add a small amount of beef, ensuring not to overcrowd the pan, and spread it in a single layer. Cook for 2-3 minutes, stirring occasionally, until the beef is nicely caramelized and cooked through.
6. Remove the cooked bulgogi from the pan and transfer to a serving platter. Repeat with the remaining beef in batches, ensuring the pan stays hot for proper searing. Avoid pouring excess marinade into the pan, as it will steam the meat instead of searing.
7. Once all the bulgogi is cooked, arrange the warm beef, crisp lettuce cups, shredded carrots, and cucumber slices on a large serving platter. Place the Gochujang Aioli and toasted sesame seeds in small bowls for easy access.
8. To serve, guests can assemble their own lettuce wraps by placing a portion of bulgogi into a lettuce leaf, adding carrots and cucumber, drizzling with Gochujang Aioli, and sprinkling with toasted sesame seeds and fresh green onions.

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