Everyone’s favorite Korean BBQ made at home with these light/refreshing lettuce wraps! Can also be made/prepped ahead of time!

Korean Beef Lettuce Wraps - Everyone's favorite Korean BBQ made at home with these light/refreshing lettuce wraps! Can also be made/prepped ahead of time!

Guys.

It’s finally happening.

I’m moving into my studio.

Also known as #DDHQ.

You know.

Damn Delicious Headquarters.

I’m scrambling back and forth moving things in.

Cleaning. Organizing. Making 83717 trips to IKEA. You know the drill.

I also make a few trips out there just for the meatballs.

But before my next IKEA trip, I had to share these lettuce wraps.

My all-time favorite lettuce wraps, really.

Although these PF Chang’s one comes to a close second.

This is my fave though because you can just eat the leftover meat as is – over a bowl of rice, a salad, or by itself.

But the lettuce wrap combo is light and refreshing.

And it also makes for a perfect lunch sack.

I mean, I might just pack this alongside to eat with my IKEA meatballs.

Just saying.

Korean Beef Lettuce Wraps

Korean Beef Lettuce Wraps

Yield: 8 servings
Prep: 1 hour 15 minutes
Cook: 10 minutes
Total: 1 hour 25 minutes
Everyone’s favorite Korean BBQ made at home with these light/refreshing lettuce wraps! Can also be made/prepped ahead of time!
5 stars (7 ratings)
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Ingredients

  • ½ cup reduced sodium soy sauce
  • ¼ cup brown sugar, packed
  • ¼ cup chopped green onions
  • 4 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons freshly grated pear, optional
  • 1 teaspoon Sriracha, optional
  • 1 ½ pounds hanger steak, cut into 1-inch pieces
  • 1 cup white rice
  • 1 head butter lettuce
  • ½ teaspoons sesame seeds

Instructions

  • In a medium bowl, whisk together soy sauce, brown sugar, green onions, garlic, sesame oil, ginger, pear and Sriracha, if using. Reserve 1/4 cup and set aside.
  • In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the steak from the marinade.
  • In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  • Preheat grill to medium high heat. Add steak to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 1-2 minutes on each side.
  • To serve, spoon rice into the center of a lettuce leaf, taco-style; top with steak, garnished with sesame seeds, if desired.

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