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For these tasty wraps, you need fresh and simple items. Here’s what you will gather: - 1 lb flank steak, thinly sliced - 1 head of butter or romaine lettuce, leaves separated - Sliced cucumber - Sliced carrot The marinade gives the beef its amazing flavor. You will use: - 3 tablespoons soy sauce - 2 tablespoons brown sugar - 1 tablespoon sesame oil - 1 tablespoon gochujang (Korean chili paste) - 2 cloves garlic, minced - 1 teaspoon ginger, grated Mix these ingredients well to coat the beef. The sugar adds sweetness, while the gochujang brings heat. To make your wraps even better, you can add some fun toppings: - 1 tablespoon sesame seeds - 1 bunch green onions, chopped These garnishes give a nice crunch and extra flavor. Enjoy your wraps with these bright and fresh additions! To start, gather your ingredients for the marinade. You will need: - 3 tablespoons soy sauce - 2 tablespoons brown sugar - 1 tablespoon sesame oil - 1 tablespoon gochujang - 2 cloves garlic, minced - 1 teaspoon ginger, grated In a bowl, mix the soy sauce, brown sugar, sesame oil, gochujang, garlic, and ginger. Whisk these ingredients together until the brown sugar dissolves completely. This mix will add great flavor to the steak. Next, take your flank steak, which should be thinly sliced. Add the slices directly into the marinade. Make sure each piece is covered in the mix. Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least 30 minutes. If you want even more flavor, let it marinate for up to 2 hours. Now, heat your grill or grill pan over medium-high heat. Take the marinated beef out of the fridge. Let any extra marinade drip off the meat. Place the beef slices on the grill. Cook for about 2-3 minutes on each side. Aim for a nice browning. Once done, remove the beef and sprinkle sesame seeds and chopped green onions on top for extra flavor and color. Now, you are ready to put together your wraps. Enjoy the fresh taste of your Korean BBQ beef lettuce wraps! Grilling the beef gives it a nice char. You can use a grill pan if you don't have an outdoor grill. Make sure the grill is hot before adding the beef. This helps the meat sear well. Sear each side for about 2-3 minutes. This keeps the beef juicy and tender. To boost flavors, marinate the flank steak longer. You can marinate it for up to 2 hours. This allows the soy sauce and gochujang to soak in deep. Adding sesame seeds after grilling adds a nutty crunch. Fresh green onions bring a fresh bite too. Serve these wraps warm for the best taste. Place grilled beef in the lettuce and add fresh veggies. Try sliced cucumber and carrot for crunch. You can also add kimchi for a spicy kick. These wraps are great for parties or family dinners. Enjoy them with rice or noodles for a complete meal. {{image_2}} You can switch out the flank steak for other proteins. Chicken thighs work great. They soak up flavors well. You can also use pork tenderloin or shrimp. Both are tasty and cook quickly. If you want a plant-based option, try tofu. Firm tofu absorbs the marinade well. Just press it to remove extra water before marinating. While butter lettuce is popular, you can use other types too. Romaine lettuce offers a nice crunch. Leafy greens like kale or collard greens can add a twist. Just make sure the leaves are large enough to hold your filling. Crisp lettuce helps keep the wrap fresh and light. Get creative with your sauces! Besides the marinade, try a spicy sesame sauce. Mix together sesame oil, soy sauce, and chili flakes for heat. A peanut sauce adds a nutty flavor that pairs well. You can also use a sweet soy glaze for a different taste. Each sauce can change the whole dish. Don’t be afraid to mix and match! After you enjoy your Korean BBQ beef, you may have leftovers. To store leftover beef, first let it cool down. Place it in an airtight container. Make sure to cover it well. Store the container in the fridge. It will keep fresh for up to three days. If you want to save it longer, consider freezing it. Lettuce wraps are best when fresh. If you have leftover wraps, store them separately. Keep the beef in one container and the lettuce in another. This way, the lettuce stays crisp. You can store the lettuce in a damp paper towel. Place it in a sealed bag in the fridge. This method helps keep the leaves fresh for about two days. To freeze the beef, place it in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. Avoid refreezing any beef that has been thawed. Enjoy your meal again by reheating the beef on the grill or in a pan. Yes, you can use other cuts. Ribeye and sirloin work well too. Just keep the meat thin. Thin slices cook quickly and stay tender. For best results, marinate for the same amount of time. This helps the flavors soak in. To add heat, use more gochujang. You can also try Korean red pepper flakes. Add them to the marinade for extra spice. For a kick, include sliced fresh chili peppers. Adjust the heat to your taste. Many side dishes pair well with these wraps. Try making kimchi for a classic touch. You can also serve rice or pickled vegetables. A fresh salad with a light dressing works great too. These sides balance the rich flavors of the beef. You learned about key ingredients for Korean BBQ beef lettuce wraps, from marinades to garnishes. I shared step-by-step instructions to marinate and grill flank steak. Plus, I provided tips for flavor, cooking methods, and serving ideas. I also covered delicious variations and storage tips for leftovers. In conclusion, these wraps are flexible and fun. Experiment with different proteins and toppings. Enjoy this dish with friends and family to make great memories around the table.

Korean BBQ Beef Lettuce Wraps

Savor the flavors of Korean BBQ Beef Lettuce Wraps with this easy and delicious recipe! Perfectly marinated flank steak pairs with crisp lettuce, fresh veggies, and a burst of savory spices. Ideal for a fun meal or gathering, these wraps are both healthy and satisfying. Ready to spice up your dinner routine? Click through to discover how to make this mouthwatering dish that everyone will love!
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Ingredients
  

1 lb flank steak, thinly sliced

3 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

1 tablespoon gochujang (Korean chili paste)

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon sesame seeds

1 bunch green onions, chopped

1 head of butter or romaine lettuce, leaves separated

Sliced cucumber and carrot for garnish

Instructions
 

In a bowl, combine the soy sauce, brown sugar, sesame oil, gochujang, garlic, and ginger. Whisk until the sugar is dissolved to form a marinade.

    Add the thinly sliced flank steak to the marinade, ensuring each piece is well coated. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

      Heat a grill or grill pan over medium-high heat. Remove the beef from the marinade, allowing excess to drip off. Grill the beef slices for about 2-3 minutes on each side, or until cooked to your desired doneness.

        Once cooked, remove the beef from the grill and sprinkle with sesame seeds and chopped green onions.

          To assemble the wraps, place a few slices of grilled beef onto a lettuce leaf. Top with sliced cucumber and carrot.

            Fold the lettuce around the filling and serve while warm.

              Prep Time: 30 min | Total Time: 1 hr (including marinating) | Servings: 4