Korean Beef Lettuce Wraps


We would devour literally everything that comes from a slowcooker. There is just something about slowcooked meat: quite possibly the fact that it’s soft and juicy, but also super flavorful from spending all those hours bubbling away over low heat. We decided to incorporate some of our favorite flavor makers into this dish: Korean chili paste (aka gochujang aka heaven aka makes everything delicious), lots of garlic, soy sauce and sesame oil. This resulted in the most delicious Korean-inspired beef, which we served in fresh crispy lettuce leaves. Looking for an easy dish to serve at your next dinner party? Then you’ve come to the right place!

Beef for three
○ 400g beef chuck ○ 1 head of baby romaine lettuce ○ 3 minced garlic cloves ○ 3 tablespoons gochujang ○  3 tablespoons soy sauce ○ 2 tablespoons sesame oil ○ 1 tablespoon rice vinegar ○ 1 tablespoon honey ○ 1/4 cup water ○ black sesame seeds

Mix together the gochujang, soy sauce, sesame oil, rice vinegar and garlic. Stir in the water then transfer to the slowcooker. Place the beef into the sauce and toss to coat. Cook on low for 8 hours or 5 hours on high. Once ready, pull apart any meat that hasn’t fallen apart yet with a fork (this usually won’t be necessary). Serve in lettuce cups and top with pickled veggies (recipe below) and sesame seeds.

Pickled veggies
○ 1 carrot ○ 1 cucumber ○  1/2 cup rice vinegar ○ 1/2 cup water  ○ 1/4 cup sugar

A couple of hours in advance, julienne the carrot and slice the cucumber. In a large bowl, combine the water wit the rice vinegar and sugar. Microwave for 30 sec on high until the sugar has dissolved. Soak the carrot and cucumber in this liquid for a few hours or overnight to pickle.

Rinse the lettuce leaves with cold water and pat dry. Place a heaping tablespoon or two of beef on each leaf, then top with pickled veggies. Sprinkle over some black sesame seeds and enjoy!


Cheese and Chinese


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