Korean BBQ Beef Wraps

# Components:

→ Beef and Marinade

01 - 1.1 lb ribeye or sirloin steak, thinly sliced

02 - 3 tablespoons soy sauce

03 - 2 tablespoons brown sugar

04 - 1 tablespoon sesame oil

05 - 2 garlic cloves, minced

06 - 1 tablespoon fresh ginger, grated

07 - 1 tablespoon rice vinegar

08 - 2 teaspoons gochujang (Korean chili paste), optional

09 - 1 tablespoon toasted sesame seeds

10 - 2 green onions (scallions), thinly sliced

11 - Black pepper, freshly ground, to taste

→ Wraps

12 - 1 head butter lettuce or romaine, leaves separated and washed

13 - 1 cup kimchi, chopped

14 - 1 small cucumber, julienned

15 - 1 medium carrot, julienned

16 - 2 tablespoons fresh cilantro leaves (optional)

→ Garnish

17 - Extra toasted sesame seeds

18 - Sliced green onions

19 - Lime wedges (optional)

# Directions:

01 - Combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang, toasted sesame seeds, sliced green onions and a few grinds of black pepper in a bowl. Add the sliced beef and massage the marinade into the meat until evenly coated. Cover and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.

02 - Heat a grill pan or large skillet over high heat until very hot. Working in batches to avoid crowding, add the marinated beef and sear for 1–2 minutes per side, just until caramelized and cooked through. Transfer to a plate and let rest briefly.

03 - While the beef cooks, separate and dry the lettuce leaves. Chop the kimchi and julienne the cucumber and carrot. Arrange leaves on a serving platter with bowls of kimchi and vegetables alongside.

04 - Place a few slices of seared beef on a lettuce leaf, top with chopped kimchi, cucumber, carrot and cilantro if using. Sprinkle with additional sesame seeds and sliced green onions. Serve with lime wedges on the side.

05 - Fold each leaf around the fillings and eat immediately to preserve the crisp texture of the lettuce and contrast with the warm beef.

# Expert Advice:

01 -

Tucking beef and spicy kimchi into crisp lettuce feels both playful and triumphant, like building perfect tiny tacos.
It’s ideal for weeknights when you want flavor without fuss, but impressive enough for friends who pop by unannounced.

02 -

Piling too much filling into a single lettuce leaf invariably results in a joyous (if messy) collapse—build with restraint and enjoy seconds.
Letting the meat rest a couple of minutes before assembling keeps the juices where you want them and stops sogginess.

03 -