Korean Bulgogi Beef Lettuce Cups With Cucumber Kim Chee. For a healthy dinner alternative try these fresh and crunchy lettuce cups.
1/2 pear, coarsely grated
2 garlic cloves, chopped
⅓ cup soy sauce
2 tbsp sesame oil
3 tbsp brown sugar
1/2 tsp chilli flakes
700g eye fillet, rump or scotch steak, finely sliced
1 onion, sliced
2 spring onions, cut into 5cm lengths, plus extra 1, thinly sliced
2 tbsp peanut oil or cooking oil spray, to grease
4 snow peas, thinly sliced lengthways
1 cup shredded red cabbage
1 butter lettuce
2 tsp sesame seeds, toasted
Cucumber Kim Chee
2 lebanese cucumbers, sliced
1 1/2 tsp salt
2 garlic cloves, finely chopped
2 spring onions, sliced
1 tbsp grated ginger
2 tbsp rice vinegar
1 tbsp sugar
2 tsp fish sauce
2-3 tsp Korean chilli powder (gochugaru)
To make cucumber kim chee, place cucumber in a colander, sprinkle with salt and mix. Set aside for 30 minutes. Gently squeeze moisture from cucumber.
Meanwhile, combine remaining kim chee ingredients in a glass bowl.
Stir through cucumber. Cover with plastic wrap and place in fridge for 4 hours or overnight to marinate.
Meanwhile, in a large bowl, combine pear, garlic, soy, sesame oil, brown sugar and chilli flakes. Using clean hands, mix beef, onion and spring onions through pear mixture. Cover with plastic wrap and place in fridge for 4 hours or overnight to marinate.
Heat a large frying pan or wok over a high heat. Add a little peanut oil. Cook beef mixture in small batches, turning, for 2-3 minutes or until beef is golden brown and cooked, adding oil between batches. Alternatively, spray a chargrill pan with cooking oil, heat over a high heat, then cook beef mixture, turning, for 3 minutes.
Toss together snow peas, cabbage and extra spring onion, then divide between 8 lettuce leaves. Top with beef mixture, sesame seeds and kim chee. Serve.