Korean Lettuce Wraps Recipe

Prepare the Marinade

In a bowl, mix together 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 2 teaspoons minced garlic, 1 teaspoon grated ginger, and 1 tablespoon rice vinegar to create the bulgogi marinade.

Marinate the Beef

Slice the prime rib thinly against the grain and place it in the marinade. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours for maximum flavor.

Cook the Beef

Heat a large pan or wok over medium-high heat. Add a drizzle of oil and cook the marinated beef in batches, stirring frequently until browned and cooked through, about 4-6 minutes. Set aside.

Slice the Vegetables

Julienne the red bell peppers and carrots. Thinly slice the jalapeños. Set all sliced vegetables aside.

Cook the Rice

Cook 1 cup of jasmine or short grain rice according to package instructions. Once cooked, fluff and set aside to cool slightly.

Pineapple Salsa

In a bowl, combine 1 cup diced fresh pineapple, 2 tablespoons chopped red onion, 1 tablespoon chopped cilantro, 1 tablespoon lime juice, and salt to taste. Mix well and refrigerate until ready to serve.

Sweet and Sour Sauce

In a small saucepan, whisk together 1/4 cup rice vinegar, 2 tablespoons ketchup, 2 tablespoons brown sugar, 1 tablespoon soy sauce, and 1 teaspoon cornstarch. Bring to a simmer over medium heat, stirring until thickened. Remove from heat and let cool.

Prepare the Lettuce Cups

Wash and dry large leaf lettuce (such as butter or romaine) and place on a serving platter.

Assemble the Wraps

To each lettuce cup, add a spoonful of cooked rice, a few slices of bulgogi beef, red peppers, carrots, jalapeños, and a sprinkle of chopped peanuts.

Serve Family Style

Arrange the beef, vegetables, rice, lettuce cups, pineapple salsa, and sweet and sour sauce family-style so everyone can build their own wraps. Serve immediately and enjoy.