Korean Lettuce "Taco" Wraps
What You Need
1 tablespoon brown sugar
1 teaspoon crushed red pepper flakes
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon grated ginger
1 grated garlic clove
1/4 of a pear grated
Butter leaf lettuce
1 lb carne asada (which already comes thinly sliced) or boneless short ribs (cut into very thin slices)
Hoisin sauce
Instructions day before (or day of)
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Place all of the ingredients, except for the meat, lettuce, and Hoisin sauce, into a large Ziploc bag. Seal and shake well.
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If you don’t want to use beef, you can cut chicken breasts or thighs into very thin slices and follow the same directions.
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Add the meat to the bag and squish and shake to make sure meat is fully coated.
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Marinate the meat in the refrigerator 8-24 hours.
Instructions day of
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Preheat a barbecue or grill pan. Add meat.
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Grill for 4-7 minutes per side until cooked through and the edges look crisp. Since the meat is so thin, it will cook quickly.
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Remove from grill and let sit 3-5 minutes.
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Cut it into bite size pieces.
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Separate the lettuce leaves. Wash and dry them.
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Prepare the lettuce taco by placing a little Hoisin sauce, some meat, and whatever toppings you choose.
Serving the dish
I like to add cooked rice, chopped scallions, and sautéed bean sprouts. Have fun with this and be creative!
Total Prep Time: 20-30 minutes + 8-24 hours (marinade)
Cook Time: 15-20 minutes
Serves: 4
Recipe by Beth Goldring