Korean beef in lettuce

Hand-held, fresh, and built for sharing, these Korean beef wraps borrow the spirit of ssam: hot, spicy meat wrapped in cool, crisp lettuce. Thin slices of beef sirloin soak up a punchy marinade of soy, sesame oil, garlic, ginger, rice wine, and chilli bean sauce, sweet and savory with a low burn.

Slicing the steak against the grain is what keeps it tender, and a hot, fast sear of a minute or two leaves the center pink and juicy. Overcook these thin slices and they toughen in a heartbeat.

The contrast is the joy of it. Chill the lettuce until it’s snappy and cold, so each bite plays crisp and cool against the warm, spicy beef and a smear of soy-chilli sauce.

Set out rice, beef, lettuce, and sauce, and let everyone roll their own.

Chef Tips

• Freeze the steak for 20 minutes before slicing. Firm meat cuts into the paper-thin slices that drink up the marinade and cook in seconds.
• Get the pan ripping hot before the beef goes in. A proper sear caramelizes the sugary marinade instead of stewing the meat.
• Don’t crowd the pan. Sear in batches so the slices brown rather than steam.
• Swap soy for tamari and the dish becomes naturally gluten-free.

Variations

• Use ribeye or flank steak in place of sirloin, or thin pork for a budget version.
• Pile on extras like kimchi, sliced chilli, or a dab of gochujang for more heat and funk.