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Korean Beef Lettuce Wraps

These Korean Beef Lettuce Wraps are fantastically flavorful. Pan seared beef tenderloin in scrumptious Bulgogi marinade, wrapped up in lettuce leaves with homemade picked onions and radishes and miso mayonnaise. Serve as an appetizer or main dish.

5 from 4 reviews

Famously delicious Korean Bulgogi beef wrapped in little lettuce packages with homemade pickled onions and radishes.

Scale

Ingredients

For the Quick Pickled Onions and Radishes:

To marinate the beef:

For The Miso Mayonnaise

For the Lettuce:

Optional Garnish:

To Cook the Beef:

Instructions

  1. Make Pickled Onions and Radishes: Bring vinegar (1½ cups), water (½ cup), sugar (2 tablespoons) and salt (1 tablespoon) to a boil in a small sauce pan. Lower heat to a simmer and cook, stirring, just until salt and sugar dissolve. Remove from heat. Put onions and radishes into a medium sized bowl, pour hot vinegar mixture over them and stir. Allow them to cool at room temp for 15 minutes or so. Cover bowl with plastic wrap and refrigerate for at least 45 minutes and up to 3 days.
  2. Marinate the Beef In a shallow bowl, combine marinade ingredients. Add the sliced  beef and toss to coat. Marinate for at least 30 minutes at room temp or up to 24 hours in the fridge.
  3. Make the Miso Mayonnaise: Whisk mayonnaise (½ cup), miso (2 tablespoons) and sriracha (¼ teaspoon). Store in the fridge for up to 3 days.
  4. Prepare the Lettuce Leaves Wash and dry lettuce. Trim The thick pointy end off each leaf and cut or tear the leaf into two or three pieces that are 3-4 inches wide and tall. The lettuce can be prepared a day ahead. See notes.
  5. Sauté the Beef Heat oil in a large cast iron or non-stick skillet or wok over high heat. Sauté half the beef, stir-frying, for 2-4 minutes, or until the beef is just cooked through. Transfer to a platter and repeat with the remaining beef.
  6. Assemble the Wraps: Arrange leaves on platters. Add a piece of beef to each leaf. Drape some pickes on top. Add a dollop of miso mayonnaise. Sprinkle with scallions.

Notes

How to store lettuce leaves so they’ll be fresh and crisp for up to two days: Wash and spin or shake leaves to remove excess water. Lay the damp leaves out, in a single layer, on a long stretch of paper towels. Cover them with another paper towel of equal length. Roll up gently from one end. Tuck the roll into a large plastic bag. Press out the air, seal, and store in the fridge. Unpack leaves and trim to size before serving.

Keywords: Korean beef, beef lettuce wraps, Korean lettuce wraps appetizer, Bulgogi Beef appetizer

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