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

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)

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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