Bulgogi Beef Lettuce Wraps

(Prep - 10 mins, cooking time - 15 mins)

Makes 2 servings

Bulgogi is the Korean term for 'fire meat' - their version of a BBQ! This recipe is inspired by an incredible meal that I shared with my best friend when we visited Bulgogi Grill in Leeds (I highly recommend checking this place out if you're in town).

They bring out an array of different raw meats and fish but the side dishes, lettuce leaves and rice are all-you-can-eat! You BBQ the meat and fish individually on a grill in the centre of the table before adding your choice of sauces and sides and building your delicious lettuce wraps. It was so much fun and it all tasted amazing, so I just had to recreate my own version at home! Let's get started.

To prepare the beef - you will need:

• 375g - Beef Mince

• 1 x Medium Onion

• 2 x Cloves of Garlic

• 4 tbsp - Light Soy Sauce

• 2 tsp - Chilli Powder (optional)

• 2 tbsp - Honey

Step 1 - Combine all of the above ingredients in a large mixing bowl and season with salt and pepper to taste. If you want a spicy bulgogi, add plenty of chilli. For a sweeter version, go heavier on the honey.

Step 2 - Heat a splash of oil in a large frying pan for 2-3 minutes, then add your bulgogi mixture. Keep stirring, you're looking for a browned (slightly caramelised) finish. This usually takes 10-15 minutes.

Preparing the Rice

While your bulgogi is cooking, you can turn your attention to the rice.

You will need:

• 130g - Rice (I used basmati)

• 300ml - Cold Water

• A saucepan with a lid

To Cook the Perfect Fluffy Rice

Pop the rice and the cold water on the stove (uncovered) and bring the water to the boil. Once you can see the water boiling, turn your hob all the way down to the lowest setting and cover with the lid. Leave the lid on, undisturbed for 10 minutes (or until you can see that the rice is nice and fluffy).

So, now your rice is cooking and your bulgogi is browning (don't forget to keep stirring), we can turn our attention to the sides. I'm a big fan of cucumber, spring onions and coriander with my bulgogi, but the beauty of this dish is that you can add whatever you like!

To prepare the lettuce leaves:

Cut the core of the lettuce so that the leaves detach in one piece without tearing. Give them a wash and leave them to dry.

To prepare the sides:

Finely chop your spring onions and coriander, then dice your cucumber into small cubes. You want all your sides to be small enough that they can fit snugly inside your lettuce leaves.

Then it's time to serve!

Put your rice, your bulgogi, your lettuce leaves and sides in separate bowls and lay them out on the table. For condiments I like a drizzle of sesame oil, but siracha, hoisin sauce or kimchi would work wonderfully too. Build your tasty lettuce wraps one by one and enjoy!

Let me know if you give this recipe a try over on Instagram by tagging - @lifewithlittle_l

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