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Korean Lettuce Wraps
We like a soy balsamic sauce as our flavor profile. If you make this sauce ahead of time, it can keep in an airtight container, refrigerated for months. Recipe will be in additional notes below.
Prep Time: 00:10
Cook Time: 00:45
1 cup long grain white rice
2 1/2 cups water
2 teaspoons kosher salt
2 tablespoons canola oil
1 pound venison, you can use any red meat
1/3 cup tablespoons of garlic chili paste
1/3 cup plus 1/4 cup soy balsamic sauce
2 tablespoons gochujang paste.
2 romaine lettuce hearts
1Add rice, water and salt to a 2 quart pot.
2Heat to boiling then reduce heat and cover, cooking for about 25 minutes or until rice is done. About halfway through cooking, start protein.
3In an 8 inch skillet, heat oil until it shimmers. Add venison and cook about 10 minutes until browned. Stir in 1/3 Cup of Soy balsamic to the pan and Gojuchang paste. Remove from heat.
4Spoon rice into lettuce, then add meat. Top with garlic chili paste and drizzle a little more soy balsamic on top.
Soy Balsamic Sauce from Bill Kim's Korean BBQ Cookbook. 1 teaspoon cornstarch 2 tablespoons water 1/4 cup dark brown sugar, firmly packed 1/2 cup balsamic vinegar 1/2 cup Bourbon Barrel Foods Soy Sauce Mix cornstarch and water to consistency of heavy cream. adjust if necessary. Combine Soy Sauce, brown sugar and vinegar to a small saucepan and heat to boiling, stirring to dissolve sugar. Stir cornstarch mixture to recombine and add to pot. Reduce heat and simmer until it thickens enough to coat the back of a spoon. Let cool and store in an airtight container in refrigerator. This will keep for months.
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