Recipes

Korean-Style Sirloin Roast Lettuce Wraps with Sticky Rice & Pickled Veg

Sirloin roasting joint becomes the unexpected hero in this Korean-inspired fusion recipe. Instead of traditional slices with potatoes and gravy, it’s thinly sliced, glazed in a soy-garlic-ginger reduction, and served in crisp lettuce cups with sticky jasmine rice and quick-pickled vegetables. It’s a build-your-own dinner that’s fun, colourful, and bursting with umami—perfect for families who love sharing food at the table.

Ingredients:

For the Korean-Style Sirloin

• 1.5–2 kg sirloin roasting joint

• 2 tbsp neutral oil (like canola)

• Salt & pepper

For the Glaze

• 4 tbsp soy sauce

• 2 tbsp honey

• 2 tbsp brown sugar

• 1 tbsp sesame oil

• 3 garlic cloves, minced

• 1 tbsp grated ginger

• 1 tbsp rice vinegar

• 1 tsp cornstarch + 2 tsp water (slurry for thickening)

For the Sticky Rice

• 1 ½ cups jasmine or sushi rice

• 2 cups water

• 1 tsp sesame oil (optional)

Quick-Pickled Veg

• 1 cup shredded carrots

• 1 cup cucumber matchsticks

• ½ red onion, thinly sliced

• ½ cup rice vinegar

• 1 tbsp sugar

• Pinch of salt

To Serve

• 1 head of romaine or butter lettuce (for wraps)

• Toasted sesame seeds

• Spring onions, finely sliced

• Gochujang or sriracha (optional)

Instructions:

1. Prepare the Roast
   Preheat oven to 220°C (200°C fan)/425°F. Rub the sirloin with neutral oil, salt, and pepper. Roast for 20 minutes, then lower oven to 180°C (160°C fan)/350°F and continue roasting for about 45–60 mins (or 15 mins per 500g) until medium-rare. Rest under foil for 15 minutes.

2. Make the Glaze
   While the beef cooks, whisk together soy sauce, honey, brown sugar, sesame oil, garlic, ginger, and vinegar in a saucepan. Bring to a simmer, then stir in cornstarch slurry and simmer until thick and glossy. Set aside.

3. Make Sticky Rice
   Rinse rice well. Add rice and water to a pot, bring to a boil, then lower the heat, cover, and simmer for 15 mins. Let it sit for 10 minutes off the heat, then fluff with a fork. Stir in a little sesame oil if desired.

4. Quick-Pickle the Veg
   In a bowl, mix rice vinegar, sugar, and a pinch of salt. Add carrots, cucumber, and red onion. Let it sit for at least 20 minutes while the roast finishes.

5. Slice & Glaze
   Once rested, slice beef thinly against the grain. Brush slices with the glaze or toss them in it for more coverage.

6. Assemble Wraps
   Place a scoop of sticky rice in a lettuce leaf, top with glazed beef slices, pickled veg, sesame seeds, and spring onions. Add a dollop of gochujang for spice.

Seasoning & Serving Method:

• Seasoning: The glaze balances sweet, salty, tangy, and umami flavours. Fresh herbs like mint or coriander can be added for even more brightness.

• Serving: Serve all components family-style in bowls so everyone can build their wraps. Perfect for a relaxed dinner with maximum flavour and interaction.