Beef Bulgogi Lettuce Wraps

Pear-marinated beef sears in quick, hot batches and lands in crisp lettuce cups with rice, bright pickles, kimchi, and ssamjang.

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

Chef's knife · Large cast-iron skillet · Two mixing bowls · Serving platter

Keep the skillet hot

Wait for the pan to recover its heat between batches; crowding traps steam and prevents browned edges.

Set out a wrap bar

Keep each accompaniment separate so diners can balance savory beef, tart pickle, kimchi, and ssamjang to taste.

01. Chill the ribeye for 20 minutes, then cut across the grain into paper-thin strips; slice sirloin identically if using it instead.

02. Coat the beef with pear, soy sauce, brown sugar, garlic, ginger, sesame oil, and scallion whites; marinate for 20 minutes.

03. Toss daikon and carrot with rice vinegar and salt, then let them soften slightly while keeping their crunch.

04. Dry the lettuce well, warm the rice, and arrange kimchi and ssamjang so the wraps can be built as soon as the beef is done.

05. Heat the skillet on high for 3 minutes; add oil and wait until it shimmers and barely smokes.

06. Drain and sear the beef in 2 uncrowded batches, turning once, until caramelized at the edges instead of wet and gray.

07. Toss all the beef with scallion greens and sesame seeds for 1 minute, then move it off the hot pan promptly.

08. Layer rice, bulgogi, drained pickles, kimchi, and ssamjang in the lettuce cups and serve immediately.