Name: Korean-Style Grilled Steak Lettuce Wraps with Spicy Gochujang Sauce
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Ingredients: 4.5 lbs sirloin or strip steak, thinly sliced against the grain; 2/3 cup low-sodium soy sauce; 1/2 cup brown sugar, packed; 1/4 cup toasted sesame oil; 8 cloves garlic, minced; 2 tbsp fresh ginger, grated; 1 Asian pear, grated (or 1/2 cup apple if unavailable); 6 green onions, thinly sliced (green and white parts); 2 tbsp rice vinegar; 1 tbsp freshly ground black pepper; 2 tbsp neutral oil (for griddle); 2 heads butter lettuce or romaine, leaves separated and washed; 3 cups shredded carrot; 3 cups cucumber, thinly sliced; 1 cup rice vinegar (for pickling); 2 tbsp sugar (for pickling); 1 1/2 tsp kosher salt (for pickling); 1 1/4 cups gochujang (Korean chili paste); 1/4 cup honey; 1/4 cup rice vinegar (for sauce); 2 tbsp toasted sesame oil (for sauce); 2 tbsp water; Jasmine rice and/or kimchi (no seafood) for serving

Korean-Style Grilled Steak Lettuce Wraps with Spicy Gochujang Sauce

miradu

These Korean-style grilled steak lettuce wraps are the perfect answer to a hot California summer night—quick, fresh, and bursting with sweet, spicy, and umami flavors. Marinated sirloin or strip steak gets a caramelized crust on the griddle, while crisp lettuce and tangy pickled cucumbers keep things light. A bold, spicy gochujang sauce ties it all together, and a side of jasmine rice or kimchi completes the meal. Perfect for entertaining or a lively family dinner, these wraps deliver a protein punch in every bite, letting everyone customize their ideal combination.

Ingredients

Instructions

Make the quick pickled cucumber: In a bowl, mix 3 cups cucumber with 1 cup rice vinegar, 2 tbsp sugar, and 1 1/2 tsp kosher salt. Toss and let sit for at least 20 minutes, stirring occasionally.
Prepare the steak marinade: In a large bowl, whisk together 2/3 cup soy sauce, 1/2 cup brown sugar, 1/4 cup toasted sesame oil, 8 minced garlic cloves, 2 tbsp grated fresh ginger, grated Asian pear (or apple), 6 sliced green onions, 2 tbsp rice vinegar, and 1 tbsp black pepper.
Add the thinly sliced steak to the marinade, turning to coat. Let marinate at room temperature for 15-20 minutes, or cover and refrigerate for up to 2 hours.
Meanwhile, prepare the gochujang sauce: In a small bowl, whisk together 1 1/4 cups gochujang, 1/4 cup honey, 1/4 cup rice vinegar, 2 tbsp toasted sesame oil, and 2 tbsp water until smooth. Set aside.
Heat your Blackstone or other griddle to high heat. Add 2 tbsp neutral oil and swirl to coat.
Working in batches, sear the marinated steak slices in a single layer for 1-2 minutes per side, until caramelized and cooked through. Remove to a platter and keep warm.
To assemble: Lay out lettuce leaves. Add a few slices of grilled steak, a sprinkle of shredded carrot, some pickled cucumber, and drizzle with gochujang sauce.
Serve immediately, with jasmine rice and/or kimchi on the side. Let guests build their own wraps for a fun, interactive meal.