Korean Grilled Bulgogi Beef Lettuce Wraps with Ssamjang

Whisk the soy sauce, brown sugar, sesame oil, grated pear, garlic, ginger and half the scallions into a marinade.

Serves 4

Ingredients

• 1.5 lb ribeye or sirloin, thinly sliced
• 1/4 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp toasted sesame oil
• 1 Asian pear, grated
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 scallions, sliced
• 2 heads butter lettuce, leaves separated
• 1/4 cup ssamjang (Korean soybean chili paste)
• 2 cups cooked short-grain rice
• 1 tbsp toasted sesame seeds

Instructions

1. Whisk the soy sauce, brown sugar, sesame oil, grated pear, garlic, ginger and half the scallions into a marinade.
2. Toss the sliced beef in the marinade and let it sit at least 30 minutes, or up to overnight in the cooler.
3. Heat a grill or grill pan over high until very hot.
4. Lift the beef from the marinade and grill in a single layer 1–2 minutes per side until caramelized and slightly charred at the edges.
5. Pile the grilled beef onto a platter and sprinkle with sesame seeds and the remaining scallions.
6. Set out lettuce leaves, warm rice and ssamjang for building.
7. To eat, spoon rice into a lettuce leaf, add beef, dab with ssamjang, wrap and enjoy in one bite.
8. Bulgogi, meaning 'fire meat,' is a centerpiece of Korean barbecue, traditionally grilled tableside over charcoal. Wrapping it in crisp lettuce with rice and a swipe of savory-spicy ssamjang turns a summer cookout into a build-your-own feast — light, hands-on and perfect for a hot afternoon.

Nutrition (estimated, per serving)

• Calories: 520 kcal
• Protein: 34g
• Fat: 26g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 12g
• Sodium: 980mg