Bulgogi Lettuce Cups

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Blend pear, soy, sugar, garlic and sesame oil into a marinade. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

3. 3

   Marinate beef and sliced onion for at least thirty minutes.

4. 4

   Sear in batches over high heat so the edges caramelize. Use medium-high heat and work in batches if needed; allow about 5 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

5. 5

   Wash and dry the lettuce cups thoroughly.

6. 6

   Fill each leaf with rice, beef and a small dab of ssamjang. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.