Korean Lettuce Wraps | The Kitchen Scout

Ingredients

• 1, 1-pound boneless rib eye steak, very thinly sliced
• 1/4 cup soy sauce
• 2 Tablespoons toasted sesame oil
• 1 Tablespoon light brown sugar
• 2 cloves garlic, grated
• 1 Tablespoon grated fresh ginger
• 1 scallion, thinly sliced
• 2 teaspoons sesame seeds
• 1/2 teaspoon Korean chili flakes (red chili flakes can be used), more to taste
• 1 Tablespoon Gochujang (Korean chili paste)
• 1 Tablespoon white miso paste
• 2 teaspoons toasted sesame oil
• 2 teaspoons unseasoned rice wine vinegar
• 1 Tablespoon sesame seeds
• 1/2 teaspoon Korean chili flakes (red chili can be used), more to taste
• 2 Tablespoons neutral oil such as vegetable or canola
• 6 large leaves of red, green or butter lettuce washed and dried well
• White or Brown rice
• Sliced scallions
• Sesame Seeds