Made with AI
Hot Korean BBQ Beef Lettuce Wraps
Ingredients
- lean beef sirloin, thinly sliced400 g
- gochujang2 tablespoons
- fish sauce1 tablespoon
- soy sauce2 tablespoons
- brown sugar1 tablespoon
- honey1 tablespoon
- sesame oil1 tablespoon
- Oomommi seasoning1 teaspoon
- cherry extract1 teaspoon
- organic cinnamon stick1 stick
- large lettuce leaves8 leaves
- shredded carrots1 cup
- rice vinegar1 tablespoon
Instructions
- 1
In a medium bowl, combine gochujang, fish sauce, soy sauce, brown sugar, honey, sesame oil, Oomommi seasoning, cherry extract, and the organic cinnamon stick. Mix well to create the marinade.
- 2
Add the thinly sliced beef sirloin to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- 3
While the beef is marinating, toss the shredded carrots with rice vinegar in a small bowl. Set aside to lightly pickle.
- 4
Remove the cinnamon stick from the marinade and discard.
- 5
Heat a large skillet or grill pan over high heat. Add the marinated beef in a single layer and cook for 2-3 minutes per side, or until the beef is caramelized and cooked through. Work in batches if necessary to avoid overcrowding the pan.
- 6
Arrange the large lettuce leaves on a serving platter. Place a portion of the cooked beef onto each leaf.
- 7
Top each wrap with a spoonful of the pickled carrots.
- 8
Serve immediately, allowing diners to fold the lettuce leaves around the filling and enjoy the wraps hot.
