Target: 6 × 4 inches · landscape

Beef Bulgogi Lettuce Wraps

60 min · 4 servings

Ingredients

□

□ 1/2 Asian pear, peeled and finely grated

□ 1/4 cup low-sodium soy sauce

□ 1 tbsp packed light brown sugar

□ 3 garlic cloves, finely grated

□ 2 tsp finely grated fresh ginger

□ 1 tbsp toasted sesame oil

□ 4 scallions, thinly sliced, white and green parts separated

□ 1 tsp neutral cooking oil

□ 1 cup thinly sliced daikon radish

□ 1 cup matchstick-cut carrot

□ 1/3 cup rice vinegar

□ 1/2 tsp kosher salt

□ 8 large butter lettuce leaves

□ 2 cups cooked short-grain white rice, warm

□ 1 cup prepared kimchi

□ 1/3 cup prepared ssamjang

□ 1 tsp toasted sesame seeds

1. Firm beef for 20 minutes, slice paper-thin, then marinate with pear, soy, aromatics, sesame oil, and scallion whites.

2. Quick-pickle daikon and carrot. Dry lettuce, warm rice, and set out kimchi and ssamjang.

3. Heat an oiled skillet on high for 3 minutes; sear beef in 2 uncrowded batches until caramelized.

4. Toss beef for 1 minute with scallion greens and sesame seeds, then build wraps with all the fixings.

Cook’s note: Drain excess marinade and leave space between strips so the beef sears instead of steaming.