Korean Beef Bulgogi Lettuce Wraps | RECIPE
Slice ribeye steak across the grain into 1/4-inch thick slices. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Mix to combine, then add the steak slices and toss with your hands to thoroughly combine. Marinate for at least 2 hours to overnight. While the steak marinates, prep all of your veggies and lettuce leaves and place everything into separate bowls and plates to be ready to build the lettuce wraps once the steak is done. Cook the ramen noodles according to package instructions. Do not mix in the seasoning packet, but instead after draining the noodles, drizzle 1 tsp of toasted sesame oil onto them, toss them and then cut them in a few places with kitchen sheers so the noodles are not too long. Place the noodles into a small bowl with the other veggie ingredients. Heat 1 tablespoon vegetable oil in a cast iron grill pan or griddle over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Once the steak has been cooked, you can build your lettuce wraps by laying down one lettuce leaf, adding some noodles, then steak, then topping with toasted sesame seeds, sweet chili sauce, maybe some wasabi, then the veggies of your choice. Fold up the lettuce wrap and enjoy!