Korean Beef Lettuce Wraps with Radish Kimchi & Ssamjang Sauce
Print RecipeServings: 6 servings
Skirt Steak, Flank Steak or other tender cut of steak can be substituted for this flavorful marinade and lettuce wraps.If you can get ahold of a Bavette cut you will love the tenderness and char you will get on the grill.
Pin Recipe
Share on Facebook
Tried this recipe?Mention @culinaryseasons or tag #culinaryseasons!
Recipe 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!