Asian BBQ Lettuce Wraps with Kimchi Cukes
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Test Kitchen Approved Recipe

This is a fun “East meets West” way to highlight Asian flavors in your summer grilling. Don't skip the Korean chile threads! They are a gorgeous (and mild) addition to salsas, sauces, and pickled snacks.

4 servings


  • For kimchi cukes:

  • 1 English cucumber, halved lengthwise, seeded and sliced into thin half moons
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 2 Tbsp. * Korean Red Pepper Chile Threads
  • 1 carrot, cut into matchsticks
  • 2 scallions, white and green parts sliced
  • 2-inch piece fresh ginger, peeled and cut into matchsticks
  • 2 cloves garlic, sliced into thin rounds
  • 2 Tbsp. soy sauce (or tamari)
  • 1 Tbsp. rice vinegar
  • For sauce:

  • 2 1/2 Tbsp. honey
  • 1 Tbsp. * Asian Delight BBQ Rub
  • For wraps:

  • 1 1/2 lbs. flank steak
  • 2 Tbsp. * Asian Delight BBQ Rub
  • 1 head Bibb lettuce, leaves separated and rinsed

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This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:

  • Vegetarian: Replace flank steak with 4 to 6 portobello mushrooms. Rub mushrooms with seasoning (use a little soy sauce or tamari if necessary to make seasoning stick) and let sit at room temperature for at least 30 min.; grill over medium-high heat (or sear in a lightly oiled skillet on stovetop) for about 5 min. per side; slice into strips and serve on lettuce leaves with sauce and kimchi cukes.
  • Vegan: Follow vegetarian substitutions and replace honey in sauce with agave nectar.
  • Gluten-Free: Use tamari instead of soy sauce.


For kimchi cukes: In a colander, toss cucumbers with sugar and salt; set over a plate (to catch draining liquid) and let stand for 10 min. Toast chile threads in a skillet over medium heat for 1 to 2 min. then transfer to a shallow bowl. Add remaining kimchi ingredients and fold in drained cucumbers. Let stand for at least 15 min., tossing once or twice.

For sauce: In a small bowl, mix honey and peanut butter together until smooth. Add remaining ingredients and mix until thoroughly combined.

For wraps: Rub both sides of steak with Asian Delight and let sit at room temperature for 30 min. Grill over medium-high heat (or sear in a lightly oiled skillet on stovetop) for about 4 min. per side, or until cooked to an internal temperature of 130 degrees for medium-rare. Remove from heat, cover with foil, and let rest 5 min. Slice thin (across the grain) and serve over lettuce leaves topped with kimchi cukes and sauce.

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