JUL
29

Grilled Korean Bulgogi Lettuce Wraps

Grilling | 11 comments

I haven’t made this recipe for quite some time, and I don’t know why because it’s really good. The meat takes on a sort of sweet/salty combo flavor from the marinade and is incredible tender from the kiwi. Something reminded me of it last week as I scrounged around in the fridge and freezer for something to make without going to the store.

I had some kiwi leftover from the Aloha Smoothie that was surprisingly still good. I really like flank steak, so I usually have that in the freezer as well. This was one of those meals that just fell together effortlessly and felt a little bit special, but was so fast for a weeknight. I mixed the marinade up in the morning and tossed the beef in a ziplock bag with it to sit in the refrigerator for the day. When the time came for dinner, all I had to do was start the rice and thread the beef onto the skewers. While they grilled I washed the lettuce, chopped the green onions, and set the table.

Grilled Korean Bulgogi Lettuce Wraps
adapted from an online friend, “cocoapuffs”

  • 1 1/2 lb flank steak, sliced against the grain in strips
  • 1/3 c soy sauce
  • 2 Tbs sesame oil
  • 2 Kiwi, peeled
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 of a yellow onion
  • 3 cloves garlic
  • 1/4 c Korean or Japanese cooking rice wine
  • 1 Tbs apple cider vinegar
  • 5 green onions, sliced
  • Jasmine Rice
  • Red lettuce leaves

Puree soy sauce through apple cider vinegar in a small food processor or blender until smooth. Place steak strips in a large resealable plastic bag. Pour marinade over beef and seal the bag. Refrigerate for at least 2 hours, or up to 24 hours.

Thread strips of beef onto skewers. Grill over medium-high heat until meat is cooked through, about 4-6 minutes per side. Serve in lettuce leaves filled with jasmine rice. Top with green onions. Roll lettuce with fillings into wraps.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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11
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Kelsey B. - July 29, 2009 @ 6:45 pm

    Looks delicious!

    [Reply]

  • 2
    RecipeGirl - July 29, 2009 @ 8:32 pm

    Looks terrific. I've done an Asian Lettuce Wrap before but it was much different. This looks great w/ the flank steak & spices. Kiwi sounds like a yummy addition too!

    [Reply]

  • 3
    Jodi Nina - July 29, 2009 @ 8:39 pm

    This looks awesome! I'm definitely going to try this – thank you!

    [Reply]

  • 4
    Pili - July 29, 2009 @ 8:56 pm

    This looks really interesting!

    [Reply]

  • 5
    Kristen - July 29, 2009 @ 9:22 pm

    This is such a unique lettuce wrap recipe. I love the addition of kiwi fruit!

    [Reply]

  • 6
    Just Another Hofeling - July 29, 2009 @ 9:47 pm

    Looks delicious! I think I'm going to have to pull out my cookware and try it. Never had Kiwi in any wraps before though.

    [Reply]

  • 7
    Jamie - July 30, 2009 @ 1:26 am

    Katie…these look fabulous!

    [Reply]

  • 8
    TasteHongKong - July 30, 2009 @ 8:40 am

    Looks like Asian food is one of your favorites!?

    [Reply]

  • 9
    Kevin - July 31, 2009 @ 1:19 am

    That looks good! I like all of the green in lettuce wraps like this.

    [Reply]

  • 10
    Vanessa - April 24, 2012 @ 4:12 pm

    Looking forward to making these this week! Quick question – you mention 1/4 tsp pepper and 1/4 tsp black pepper – is this a typo? Or is one supposed to be red pepper or something different? Thanks!

    [Reply]

    • Katie Goodman

      Katie replied: — April 24th, 2012 @ 5:14 PM

      It is a typo. Thanks for pointing it out. Going to fix it now. Enjoy!

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