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Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Korean Beef Wraps

Serve a delicious appetizer or light main course by plating delicate Korean beef wraps with a side of rice.

Sunset DECEMBER 2009

  • Yield: Serves 6
  • Total:30 Minutes


  • 2 cups sushi rice, such as Nishiki
  • 1 rib-eye steak (1 lb.)
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons red chile flakes
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 tablespoons minced garlic
  • 3 tablespoons Asian (toasted) sesame oil
  • 18 to 24 small red-tipped lettuce leaves
  • 2 green onions, sliced into thin 4-in. strips


1. Preheat a grill for medium heat (350° to 450°). Cook rice according to package directions.

2. Grill steak, turning once, until done the way you like, 8 minutes for medium-rare. Remove from grill, tent loosely with foil, and let rest 10 minutes before slicing thinly.

3. Meanwhile, in a small bowl, combine soy sauce, chile flakes, pepper, garlic, and oil.

4. Spoon about 1/4 cup rice onto middle of each lettuce leaf. Top with a little steak, a scant tsp. sauce, and onion strips.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 51%
  • Protein: 17g
  • Fat: 16g
  • Saturated fat: 4.2g
  • Carbohydrate: 15g
  • Fiber: 1g
  • Sodium: 489mg
  • Cholesterol: 62mg

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Korean Beef Wraps recipe