Korean Bbq Wrap Recipe

1. Prepare marinade

In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, mirin, black pepper, and toasted sesame seeds. Whisk until sugar dissolves and paste is evenly distributed.

2. Marinate beef

Add the thinly sliced flank steak to the marinade, turning to coat all pieces. Cover and refrigerate for at least 30 minutes, preferably 2 hours. If short on time, 15 minutes at room temperature will still impart flavor.

3. Cook beef

Heat a large skillet or grill pan over medium-high heat until very hot. Add 1 tsp neutral oil and swirl. Add marinated beef in a single layer (work in batches if needed) and cook without moving for 1 minute to get a sear, then stir and cook another 1–2 minutes until just cooked through and slightly caramelized. Remove from heat and let rest for 2 minutes. Taste and adjust seasoning (a pinch more salt or soy) if needed.

4. Quick-pickled red onion (make ahead or while beef marinates)

Place thinly sliced red onion in a jar. Combine 1/4 cup rice vinegar, 1 tbs sugar, and 1/4 tsp salt (not listed separately) and warm slightly until sugar dissolves, then pour over onions to cover. Let sit at least 15 minutes; refrigerate for up to 2 weeks. Drain before assembling.

5. Prepare kimchi

If using store-bought kimchi, drain excess liquid and chop into bite-sized pieces. Keep refrigerated until assembly.

6. Prepare cucumber, carrot, green onion, and cilantro. Julienne cucumber and carrot into matchsticks (about 1/2 cup each). Thinly slice green onion and pick leaves from cilantro. Arrange on a board for easy assembly.

7. Make quick ssam spread

In a small bowl, mix the ssamjang with the mayonnaise and lime juice until smooth. This mellows the paste and creates a spreadable sauce.

8. Wash and dry butter lettuce leaves, keeping them whole. If leaves are too small, stack two leaves to form a larger cup.

9. To assemble each wrap: smear about 1/2 tsp of the ssam-mayo on the lettuce leaf, add 1–2 tablespoons of cooked beef, a teaspoon of chopped kimchi, a small spoonful (about 1 tbsp) of pickled red onion, a sprinkle (about 1 tbsp combined) of cucumber and carrot, and finish with sliced green onion and cilantro if using. Fold or roll the lettuce around the filling and eat immediately.

10. Serve the wraps on a platter with extra ssamjang on the side for dipping and additional sesame seeds to sprinkle. Provide small plates and napkins — these are best eaten immediately while beef is warm and lettuce is crisp.

11. Leftovers: store beef in an airtight container for up to 3 days. Reheat briefly in a hot skillet before assembling wraps. Keep pickles and kimchi refrigerated separately to maintain texture.