Korean-Style Beef Lettuce Wraps with Bulgogi Sau

Cooking Time:40 minutes

Ingredients

• 1 tsp Korean-style ground red pepper
• 225 g diced apple or Asian pear
• 165 g dark brown sugar
• 100 g diced onion
• 2.5 ml sesame oil

Instructions

1. In a small bowl, combine 60 ml of apple cider vinegar, 1 tbsp of miso paste, 1 tsp of garlic, 1 tsp of ginger, and ½ tsp of ground red pepper.
2. Place the steaks and the marinade in a food-safe plastic bag, turning the steaks to coat them evenly. Seal the bag and refrigerate for 30 minutes.
3.  Meanwhile, prepare the bulgogi sauce. Heat a large non-stick skillet over medium-high heat. Add the apple or Asian pear, brown sugar, onion, the remaining 60 ml of apple cider vinegar, the remaining miso paste, garlic, ginger, red pepper, and the sesame oil.
4. Bring the mixture to a boil and cook for 8–12 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste and set aside.
5.  Remove the steaks from the marinade and discard the marinade.
6. Grill the steaks over medium heat for 10–14 minutes, turning occasionally, until they reach an internal temperature of 63 °C for medium-rare or 71 °C for medium doneness.
7. Slice the steaks thinly.
8. Divide the steak slices evenly among the lettuce leaves and top with the bulgogi sauce.
9. Garnish with carrots, cabbage, cucumber, peanuts, microgreens, pickled vegetables, and kimchi, if desired.

Enjoy!