Korean BBQ Beef Wraps

Korean BBQ Beef wraps! I marinate the beef for about an hour before grilling. The marinade is a Korean BBQ and it’s just so good! A little sweetness from brown sugar, kiwi, pear, and then blended together with of aromatics, ginger, garlic, onion, and balanced out with soy sauce, and nuttiness from sesame oil. Wrap it up with either a tortilla or lettuce wrap, and topped with spicy cucumbers, asian slaw and spicy mayo.

Korean BBQ Beef

• 1 cup dark brown sugar, packed
• 1/2 cup water
• 1 cup soy sauce
• 1 small white onion, peeled and coarsely chopped
• 2 green Thai chilies, stem removed
• 1 Asian pear, coarsely chopped
• 1 kiwi, peeled and coarsely chopped
• 8 garlic cloves, peeled
• 1 inch ginger, peeled
• 1/4 cup toasted sesame oil
• 3 lbs. skirt steak, or thinly sliced beef
• 10-12 large bibb lettuce leaves
• 10-12 flour tortillas

Directions

Starting with the BBQ, in a medium bowl combine together the brown sugar, water and soy sauce, whisk until the sugar dissolves. Then in a food processor add the onion, Thai chilies, Asian pear, kiwi, garlic, onion, and ginger. Process for a couple minutes until it’s completely smooth. Pour mixture into the brown sugar bowl and stir in the sesame oil until it’s all combined. Reserve 1/2 cup for the slaw.

Add the beef to the marinate, cover and let it sit in the fridge for at least at hour.

Heat the grill to 400 degrees.

Place the steak on the grill and cook turning only once, for about 2 minutes on each side. The thinly sliced beef will cook quickly. Cook until you see the nice char grill marks. Once they are all cooked, transfer to a cutting board to rest and thinly slice against the grain. Serve on a big board with the lettuce, tortillas, slaw, herbs, spicy mayo and cucumbers, and let everyone make their own!

Asian Slaw

• 1/2 cup Korean BBQ sauce
• 1/4 cup rice wine vinegar
• 1/3 cup mayo
• 2 cups finely shredded purple cabbage
• 1 1/2 cups finely shredded green cabbage
• 2 carrots, peeled and grated
• 2 scallions, thinly sliced
• 2 tbsp. cilantro

Directions

In a small bowl combine together the Korean BBQ sauce, rice vinegar, mayo and whisk until combined. Then add in the cabbages, carrots, scallions and cilantro. Toss it all together so everything is coated and set it aside to sit and absorb all the flavors.

Spicy Cucumbers

• 1/2 cup rice wine vinegar
• 1 tbsp. sesame oil
• 1 pinch red pepper flakes
• 1 tbsp. fresh mint, minced
• 1 tbsp. cilantro, minced
• 1/2 English cucumber, thinly sliced

Directions

In a small bowl combine together the rice wine vinegar, sesame oil, red pepper flakes, mint and cilantro. Toss in the thinly sliced cucumbers and mix together until everything is coated, set aside.

Spicy Mayo

• 1/4 cup mayo
• 2 tbsp. sambal chili paste
• 2 tbsp. honey

Directions

Combine all together in a small bowl and whisk until smooth.