Step by step

Method

4 steps

1. 1

   Thinly slice 1 pound beef (ribeye, sirloin, or pre-sliced bulgogi meat) against the grain. Mix marinade: 3 tablespoons soy sauce, 1 tablespoon sugar or honey, 1 tablespoon sesame oil, 3 minced garlic cloves, 1 tablespoon grated onion or pear, and a pinch of black pepper. Toss beef and marinate 15–30 minutes (or up to overnight).

2. 2

   Wash and dry lettuce leaves (butter, red leaf, or little gem). Set out rice, sliced garlic, ssamjang or gochujang, and cucumber sticks if you have them.

3. 3

   Heat a cast-iron or heavy skillet screaming hot with a thin film of oil. Cook the beef in batches 1–2 minutes per side until browned at the edges with a little caramelization — crowding makes gray steamed meat. Rest on a plate.

4. 4

   Build wraps: rice, beef, sauce, crunchy veg in a lettuce leaf. The beef should taste sweet-savory and juicy; the lettuce keeps every bite cool and crisp.