Grilled Beef Bulgogi Lettuce Wraps with Garlic and Ssamjang
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Ingredients
- 500 g beef sirloin steak, thinly sliced
- 3 tbsp soy sauce
- 1 tbsp caster sugar
- 1 asian pear or kiwi, grated
- 4 garlic cloves
- 1 tbsp sesame oil
- 2 little gem lettuce
- 1 tbsp doenjang (korean fermented soybean paste)
- 1 tbsp gochujang paste
Nutrition (per serving)
- Calories
- 323 kcal
- Protein
- 28.5 g
- Carbohydrate
- 11.2 g
- of which sugars
- 7.7 g
- Fat
- 17.8 g
- of which saturates
- 6.2 g
- Fibre
- 2.7 g
- Salt
- 2.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the soy sauce, sugar, grated pear, half the garlic and the sesame oil into a marinade and toss with the beef, then leave for 20 minutes.
- 2
Mix the doenjang, gochujang and remaining garlic together to make a quick ssamjang dipping sauce.
- 3
Heat a griddle pan or large frying pan until very hot and cook the beef in batches for 1-2 minutes on each side until browned and no pink remains.
- 4
Separate the lettuce into leaves and arrange on a platter.
- 5
Serve the beef wrapped in lettuce leaves with a little ssamjang spooned into each wrap.
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