Tony Zentgraf
I chose the name Korean Beef Lettuce Wraps for this recipe, but some may call this Korean Bulgogi Lettuce Wraps. Bulgogi translates to ‘Fire Meat’.
Traditionally bulgogi is sliced meat prior to cooking. Then either grilled or pan seared, many times the marinade is added back to the pan to create a sauce.
The recipe calls for Bavette Steak that is grilled whole and then sliced but other cuts can be substituted (see recipe).
These Korean Beef Lettuce Wraps are served with Cindy Yi’s Radish Kimchi and Ssamjang Sauce.
What is a Korean Lettuce Wrap?
Lettuce Wraps originated in China but migrated throughout Southeast Asia. In Korean, Ssam means wrapped.
Over time, the Ssam (wrap) variations of what would be used include, napa cabbage, seaweed, a thin crepe made from wheat flour, sliced raw beef, thin fish filet or even kimchi. The wrap was meant to be eaten with one hand with one bite.
Search of the internet today by and large Korean Lettuce Wrap recipes will mostly be beef or chicken recipes.
But as with the origins of the Vietnamese Spring Roll, the Korean Lettuce Wraps most likely began with what was available.
Plus, considering the Buddhist influence of vegetarianism, the first wraps were made with vegetables.
Kimchi
Kimchi is either used as a topping, wrap or side dish for Korean Lettuce Wraps. I used this as a topping/filling for these wraps. Kimchi originates over 3000 years ago. It was a form of fermentation and preservation method for vegetables to eat over the cold winters.
Along with Kimchi, Ssamjang is served as a condiment for the Korean Lettuce Wrap. Ssamjang literally translates to Ssam meaning wrap and Jang meaning paste or thick sauce.
Ssamjang sauce that I reference in this recipe is a fermented soybean paste (doenjang sauce) that is lightly spiced, it has a nice balanced earthy flavor that is packed with Umami.
It is a nice balance with the spicy Kimchi and savory marinade of the Bavette.
What is a Bavette and where does it come from?
The picture below may look like a skirt steak but it is actually a flap steak, also known as a Bavette. The french word for ‘Bib’. The Bavette is a thin, highly flavorful cut that comes from the flank region of the cow belly.
The Butcher’s Cuts
This cut falls in a classification of cuts called the ‘butcher’s cuts’ meaning that it was reserved by the butcher for their own use and has not always been for sale as a steak. There are many butcher shops that will have this cut as it is not as ‘reserved’ as it once was.
Imparting Flavor in the Bavette
This cut of steak does not need marinade, but because it is a tender cut of beef the marinade works well in this recipe. The grain fibers of the Bavette is has an open consistency which contributes to the tenderness of the meat.
The marinade on this is only 1-3 hours max as the marinade works quick to marinate the steak as it is tender and a thin cut.
This steak is great to cut against the grain and used in stir frys, fajitas or other applications where you need to feed a crowd.
Enjoy!
Korean Beef Lettuce Wraps with Radish Kimchi & Ssamjang Sauce
Print RecipeRecipe Multiplier
- ½ ea Whole Bavette, Skirt or Flank Steak (approximately 1.5-2 lbs)
Marinade Ingredients
- 3 ea Garlic Cloves minced
- 1 tbsp Ginger minced
- 1 ea Small Shallot minced
- 6 oz Soy Sauce
- 2 tbsp Pickled Ginger Juice or Seasoned Rice Vinegar
- 2 tsp Chili Oil
- 1 ½ tbsp Sesame Oil
- 3 tbsp Granulated Sugar
Lettuce Wrap Ingredients
- Bib or Butter Lettuce Leaves – 1-2 per wrap
- White Rice (rinsed thoroughly and cooked in rice cooker or pot)
- Cindy Yi’s Radish Kimchi or your favorite Kimchi
- Scallions for garnish Sesame Seeds for garnish Ssamjang Sauce (this is what I could find locally)
Instructions
Bavette Marinade
- Trim the Bavette/Flap Steak to remove any unwanted fat.
- Combine all ingredients of the marinade and mix until the sugar is dissolved.
- Marinate for 1-3 hours. Longer will begin to cure the meat.
Cook the Rice
- Rinse 1 1/2 cups of white rice under cold water to rinse off the excess starch from the rice. Water should run clear from the rice.
- Cook the rice according to package instructions or your rice cooker instructions.
Grill & Slice the Bavette
- Grill the Bavette over a high heat to produce a nice char on the meat. The Bavette is a very thin cut and will cook faster than a New York strip. The Bavette will be most tender at medium rare to a medium temperature.
- Remove the Bavette from the heat when the temperature is between 125-130° and let rest. The temperature will increase 5° approximately as it rests.
- Slice the Bavette into 2-3" strips in the same direction as the grain of the meat.
- Slice across the grain into ¼" slices, on the bias is ideal.
Assembling the Korean Beef Lettuce Wraps
- Place one or two lettuce leaves down.
- Scoop 2-3 Tbl of cooked rice onto the lettuce.
- Lay 2-4 slices of Bavette on top of the rice.
- Top with Cincy Yi’s Radish Kimchi or your favorite Kimchi
- Drizzle the Ssamjang Sauce on the lettuce wraps over the sliced Bavette.
- Garnish with sliced scallions and sesame seeds. Enjoy!
