# What You Need:
→ For the Beef & Marinade
01 - 500 g (1.1 lbs) ribeye or sirloin steak, thinly sliced
02 - 3 tbsp soy sauce
03 - 2 tbsp brown sugar
04 - 1 tbsp sesame oil
05 - 2 cloves garlic, minced
06 - 1 tbsp grated fresh ginger
07 - 1 tbsp rice vinegar
08 - 2 tsp gochujang (Korean chili paste, optional for spicy kick)
09 - 1 tbsp toasted sesame seeds
10 - 2 spring onions, finely sliced
11 - Freshly ground black pepper, to taste
→ For the Wraps
12 - 1 head butter lettuce or romaine, leaves separated and washed
13 - 1 cup kimchi, chopped
14 - 1 small cucumber, julienned
15 - 1 carrot, julienned
16 - 2 tbsp fresh cilantro leaves (optional)
→ For Garnish
17 - Extra sesame seeds
18 - Sliced green onions
19 - Lime wedges (optional)
# How To Make:
01 - In a mixing bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, sesame seeds, green onions, and black pepper. Add the beef slices and massage to coat well. Marinate for at least 20 minutes (or up to 2 hours for deeper flavor).
02 - Preheat a grill pan or large skillet over high heat. Add the marinated beef in batches and cook for 1-2 minutes per side until just cooked and caramelized. Remove from heat and set aside.
03 - Arrange lettuce leaves on a serving platter. Add a few slices of grilled beef to each leaf. Top with chopped kimchi, cucumber, carrot, and fresh cilantro.
04 - Sprinkle with extra sesame seeds and sliced green onions. Serve with lime wedges on the side if desired.
05 - Fold the lettuce around the fillings to make wraps. Eat immediately.
