Grilled Korean Bulgogi Lettuce Wraps

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.