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Korean-Style Spicy Steak Lettuce Wraps

Scott Phillips

Servings: 4

We love lettuce wraps: so tasty and so fun to assemble. The zesty flavors in this one make it a standout.


  • 1-1/2 lb. skirt steak
  • 1/4 cup gochujang (Korean red chile-bean sauce)
  • 2 Tbs. Asian sesame oil
  • 2 Tbs. soy sauce
  • 2 medium cloves garlic, minced
  • 1 Tbs. rice vinegar
  • 4 medium scallions, thinly sliced
  • 2 medium carrots, grated
  • 1 large head Boston or butter lettuce, leaves separated
  • 1-1/4 cups prepared cabbage kimchi, coarsely chopped
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 115
  • Sodium (mg): 1510
  • Carbohydrates (g): 20
  • Fiber (g): 4
  • Protein (g): 41


  • Position a rack 6 inches from the broiler and heat the broiler on high. Line a large heavy-duty rimmed baking sheet or broiler pan with foil and put the steak on it.
  • Whisk the gochujang, sesame oil, soy sauce, and garlic in a small bowl. Rub 3 Tbs. of the mixture all over the steak and let marinate at room temperature for 10 minutes. Whisk the vinegar into the remaining gochujang mixture and set aside in a small serving bowl.
  • Arrange the scallions, carrots, and lettuce on a large serving platter in individual mounds. Place the kimchi in a serving bowl.
  • Broil the steak, flipping once, until medium rare (125°F), 3 to 4 minutes per side. Let rest for 5 minutes, then slice thinly against the grain. Season to taste with salt and mound on the serving platter. Bring all the components to the table for everyone to assemble their wraps as they like.


Rate or Review


  • tastefullydone | 07/03/2015

    I made this recipe and the sauce is very good. I will probably make it again, but add rice to the lettuce toppings. It did not feel complete.

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