Korean Grilled Bulgogi Lettuce Wraps with Ssamjang

Whisk the soy sauce, brown sugar, grated pear, garlic, ginger and sesame oil into a marinade in a large bowl.

Serves 4

Ingredients

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

Instructions

1. Whisk the soy sauce, brown sugar, grated pear, garlic, ginger and sesame oil into a marinade in a large bowl.
2. Add the sliced beef, turn to coat, and marinate at least 30 minutes or up to 4 hours in the refrigerator.
3. Heat a grill or grill pan over high heat until very hot.
4. Lift the beef from the marinade and grill in a single layer, in batches, for about 1 to 2 minutes per side until caramelized and lightly charred.
5. Pile the grilled bulgogi onto a platter and scatter with scallions and sesame seeds.
6. Set out the lettuce leaves, ssamjang and warm rice so everyone can build their own wraps.
7. To eat, lay a little rice in a lettuce cup, top with beef and a dab of ssamjang, then fold and enjoy in one bite.
8. Bulgogi, literally fire-meat, is one of Korea's most beloved grilled dishes, traditionally cooked tableside over charcoal. Wrapping it in lettuce with a smear of ssamjang turns lunch into a hands-on, communal affair that celebrates the balance of sweet, savory and smoky at the heart of Korean barbecue.

Nutrition (estimated, per serving)

• Calories: 560 kcal
• Protein: 38g
• Fat: 32g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 12g
• Sodium: 1100mg