Korean Beef Steak Wraps with Yakgochujang
Delicious Korean Beef Steak Wraps Featuring Homemade Yakgochujang
Experience a delightful bite-sized wrap made with fresh, domestic Korean beef. We’ll create a rich, traditional ‘Yakgochujang’ (a savory and slightly sweet red pepper paste) and top it with tender, pan-seared Korean beef sirloin steak. Perfect for a special lunch or a flavorful snack.
Main Ingredients- 400g Ground Korean Beef (Bottom Round): For a tender texture in the paste.
- 600ml Water: Used for simmering the beef in the paste.
- 1 Bay Leaf: Adds a subtle aroma and depth to the paste.
- 400ml Store-bought Gochujang (Korean chili paste): Forms the base of our Yakgochujang.
- 200ml Oligodang (Oligosaccharide syrup) or Corn Syrup: Provides sweetness and a glossy finish.
- 1 Tbsp Sugar: Balances the flavors in the paste.
- 600g Freshly Cooked Rice: Steamed rice is ideal.
- 300g Korean Beef Sirloin (for steak): Choose a well-marbled cut for tenderness.
- Butterhead Lettuce or Romaine Lettuce: Washed and ready to use as wraps.
- 1 Avocado: Sliced for a creamy texture and rich flavor.
- Red Jalapeños (sliced): Adjust to your spice preference.
- Sliced Black Olives: For a briny contrast.
- Olive Oil: For searing the steak and sautéing.
- Cream Cheese: Adds a creamy, decadent touch.
- Cashew Nuts: For a crunchy texture and nutty flavor.
Seasoning & Sauce- Salt: To season the steak.
- Black Pepper: To enhance the steak’s flavor.
- Balsamic Glaze: For a final drizzle of tangy sweetness.
- Sugar: A pinch for seasoning the rice.
- Toasted Sesame Seeds: For garnish and nutty aroma.
- Sesame Oil: For seasoning the rice.
- Salt: To season the steak.
- Black Pepper: To enhance the steak’s flavor.
- Balsamic Glaze: For a final drizzle of tangy sweetness.
- Sugar: A pinch for seasoning the rice.
- Toasted Sesame Seeds: For garnish and nutty aroma.
- Sesame Oil: For seasoning the rice.
Cooking Instructions
Step 1
First, prepare the Korean beef sirloin for steak. Pat it dry with paper towels to remove any excess moisture. Season generously on all sides with salt and black pepper. Let it marinate in the refrigerator for at least 2 hours, or even longer, to allow the flavors to penetrate and the meat to become more tender.
Step 2
While the sirloin is marinating, let’s make our special ‘Yakgochujang’! This homemade paste is so flavorful, it can even be a delicious topping for rice on its own.
Step 3
In a pot, combine 600ml of water and 1 bay leaf. Bring it to a boil over high heat. The bay leaf will help infuse a subtle, pleasant aroma into the beef.
Step 4
Once the water is at a rolling boil, add the 400g of ground Korean beef. Using a spatula or spoon, stir and break up the meat for about 3 minutes, ensuring it doesn’t clump together. This process helps to remove any gamey odor and keep the beef tender.
Step 5
Carefully drain the cooked ground beef using a sieve. Rinse it gently under cold running water. Then, spread it out on paper towels or a clean kitchen towel and press gently to remove as much moisture as possible. This step is crucial for achieving the right texture for the paste.
Step 6
In a mixing bowl, measure out 400ml of store-bought gochujang and 200ml of oligosaccharide syrup (or corn syrup). Whisk them together until smooth. This combination forms the sweet and savory foundation of our Yakgochujang.
Step 7
Now, place the well-drained ground beef into a dry skillet over low heat. Cook, stirring occasionally, until all the moisture has evaporated. Once dry, add 1 tablespoon of sugar and continue to stir-fry for about 1 minute, allowing the sugar to coat the beef pieces.
Step 8
Add the gochujang and syrup mixture to the skillet with the beef. Continue to cook over low heat, stirring constantly, for approximately 15 minutes. Be careful not to let it burn. Stirring prevents sticking and helps develop a rich, deep flavor. Once finished, let the Yakgochujang cool completely before using.
Step 9
This delicious homemade Yakgochujang is so versatile; it makes a fantastic rice bowl topping and simplifies the creation of this wrap or bento box.
Step 10
For the rice, season freshly cooked warm rice with a pinch of sugar, a pinch of salt, a dash of toasted sesame seeds, and a drizzle of sesame oil. Gently mix to combine, ensuring the rice grains remain separate and fluffy.
Step 11
Take about one spoonful of the seasoned rice and flatten it slightly in your hand or in the bento box. Then, add about 1 tablespoon of the prepared Yakgochujang onto the rice base.
Step 12
Carefully place another spoonful of seasoned rice on top of the Yakgochujang. Gently press down to adhere the layers together.
Step 13
Shape the rice mixture into a compact, bite-sized ball or wrap. This makes it easy to eat and looks appealing.
Step 14
Prepare the avocado by removing the pit and slicing it thinly (about 5mm thick). For the lettuce, soak the leaves in cold water for a few minutes to crisp them up, then thoroughly pat them dry. This ensures a fresh, crunchy texture.
Step 15
Heat a skillet over high heat and add a generous amount of olive oil. Once the pan is hot, carefully place the marinated Korean beef sirloin onto the skillet to sear.
Step 16
Sear one side until nicely browned, then flip the steak using tongs and sear the other side until it’s also well-colored. Aim for an even sear on both sides.
Step 17
Cook the sirloin steak to your desired doneness, aiming for medium-well for optimal tenderness and juiciness, where there’s just a hint of pink. Adjust cooking time based on thickness and preference.
Step 18
To assemble the wraps, start by placing a piece of lettuce or butterhead lettuce in your bento box or on a plate. Top with the Yakgochujang rice ball. Arrange slices of avocado, the cooked steak (cut into bite-sized pieces), black olive slices, and red jalapeño on top. Finally, dot with small dollops of cream cheese for a luxurious touch.
Step 19
Feel free to customize the toppings with your favorites! I’ve added cashew nuts for extra crunch and nuttiness. Black olives and cream cheese complement the steak beautifully. Finish by drizzling balsamic glaze over everything for a final flourish of sweet and tangy flavor.
Step 20
You can pack this directly into a bento box. For the best flavor, consider packing the balsamic glaze separately in a small container and drizzling it just before eating to preserve the freshness of the other ingredients.
Step 21
And there you have it – delicious Korean Beef Steak Wraps with homemade Yakgochujang, ready to be enjoyed!
Step 22
For bento boxes, using skewers to secure the rice balls and steak can prevent them from shifting during transport, keeping your lunch looking neat and tidy.
