Name: Kalbi-Style Steak and Mushroom Lettuce Wraps
Yield: 4–6 servings
Ingredients: 1 large bunch radishes, trimmed, cut into matchsticks; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 1 garlic clove, finely chopped; 1 Tbsp. apple cider vinegar; 1 Tbsp. gochugaru (coarse Korean red pepper powder), Aleppo-style pepper, or chipotle chile flakes; 1½ tsp. dark brown sugar; 2 scallions, thinly sliced; 1 medium Asian pear, peeled, grated, or 1 cup unsweetened applesauce; 4 garlic cloves, finely chopped, plus more thinly sliced for serving; 1 1" piece ginger, peeled, finely grated; ½ cup soy sauce; ¼ cup dark brown sugar; 1 Tbsp. toasted sesame oil; 1 scallion, thinly sliced, plus more for serving; Freshly ground black pepper; 1 lb. flank or skirt steak; 8 oz. king trumpet mushrooms, sliced lengthwise ½" thick; Vegetable oil (for grill); Romaine lettuce leaves (for serving)

Plate of steak with lettuce and mushrooms on the side.

Photograph by Peden + Munk, Food Styling by Diana Yen, Prop Styling by Hannah Ferrara

For all the Korean BBQ fans out there, this steak and mushroom version gets marinated in a kalbi-style marinade before getting tossed onto the grill. Use large king trumpet mushrooms since they can easily be sliced into thick pieces and hold up nicely on the grill. For a vegetarian main, skip the steak and increase the mushrooms to 1½ lb. (a mix of king trumpet and large clusters of maitakes or oysters works well). Serve with this spicy radish salad or store-bought kimchi and crisp romaine lettuce leaves for tableside wrapping.

What you’ll need

Instant-Read Thermometer
$35 At Thermoworks
Box Grater
$19 At Amazon
Vegetable Peeler
$14 $9 At Amazon
Stainless Steel Mixing Bowls
$35 At Amazon
Tongs
$18 $16 At Amazon

Recipe notes

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