Korean BBQ Wrap
Grilled meat or plant-based protein wrapped in lettuce or flatbread with gochujang glaze, sesame seeds, and pickled vegetables. Served warm with fresh herbs and condiments for assembly at the table.
Ingredients
Method
Slice or cube protein of choice; place in a shallow dish and coat evenly with Korean BBQ sauce. Let marinate for 15 minutes at room temperature, or refrigerate up to 4 hours for deeper flavor.
Prepare quick-pickled vegetables: toss thinly sliced daikon radish or cucumber with rice vinegar, sugar, and salt; let sit for at least 10 minutes. Chop green onion and fresh herbs; set aside.
Heat grill or grill pan to high heat. Working in batches, grill marinated protein 2–4 minutes per side for medium doneness, turning once. Transfer to a serving platter and brush with additional Korean BBQ sauce while still warm.
Place lettuce leaves (or warm tortillas) on a large platter. Arrange grilled protein, pickled vegetables, green onion, fresh herbs, and any condiments in separate small bowls nearby.
Guests assemble their own wraps: layer protein, vegetables, and herbs in the lettuce or tortilla, add a dab of gochujang or sauce if desired, and roll or fold tightly before eating.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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