Korean Beef Ssam Lettuce Wraps
Bright, tangy marinade-soaked Flank Steak gets grilled, thinly sliced and piled into crisp bibb lettuce with ssamjang and rice or kimchi for a fresh, hands-on Korean-style supper. Ready in about 45 minutes and perfect for sharing.
Cook Time: 45 Minutes
Servings: 6
Ingredients: 18
Ingredients
Marinade Ingredients
Ssamjang Dipping Sauce Ingredients
Suggested Toppings
Preparation
-
Step 1
Combine marinade ingredients in a food safe plastic bag. Add steak and marinate for 30 minutes to 24 hours.
-
Step 2
Preheat gas or charcoal grill to 400℉. Remove meat and discard marinade. Lightly season steak with salt and pepper. Place steak on oiled grates and grill for approximately 5-6 minutes on each side, flipping only once. Cook until steak reaches an internal temp of 145℉ in the thickest part of the steak. Transfer the steak to a platter and allow to rest for 5-10 minutes before slicing against the grain.
-
Step 3
Whisk all dipping sauce ingredients together adding small amounts of hot water until sauce has reached desired consistency.
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Step 4
Fill bibb lettuce cups with steak and top with ssamjang and desired toppings.
Nutrition Information
270 Calories
3.1g SAT FAT
32g PROTEIN
2.6 mg IRON
5.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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