Featured Recipe: Let Us Wrap!

Wraps are a fantastic summer offering that can be as elaborate or as basic as you desire. Our latest promotion, ‘Let Us Wrap’ is now available at our locations across the US and we want to share one of our favorite recipes from this creative program! Featuring gourmet wraps with house-made ingredients like kimchi, dumplings, and flavorful sauces, this promotion is sure to please. Below, we feature our very own recipe for a crunchy, tangy, Quick Kimchi to pair with marinated Kalbi Beef Lettuce Cups. This Asian-inspired dish is sweet and savory with just a touch of heat to compliment fresh herbs, spices, and vegetables for satisfying flavor and real nutrition. We hope you enjoy, show us your wraps on Instagram @thomas_cuisine_management.

This recipe is prepared in three parts: making the side of Kimchi, the Kalbi Marinade, and combining the ingredients to make the lettuce cups. For best results, prepare and marinate the beef for 24 hours. The Quick Kimchi should also be prepared at least 24 hours in advance at the same time as the marinade. Once prepped, this will make for a quick and easy, super flavorful dining option.


prepare the Quick Kimchi and Kalbi Beef marinade at the same time, at least 24 hours in advance. This allows for the Kimchi to lightly ferment while the beef marinates for optimal flavor.

Quick Kimchi Ingredients
10.5oz Fresh, Nappa Cabbage (approx. a full head)
Dash of Sea Salt
2 Teaspoons Fresh Garlic
1 Teaspoon Brown Sugar
4 Teaspoons Fresh Ginger Root
2 Teaspoons Thai Fish Sauce
3 Teaspoons Sambal Oelek Chili Paste
1/3 Teaspoon Sriracha Sauce
8 Teaspoons Fresh Daikon Radish
2 Tablespoons Shredded Carrots
2 Teaspoons Rice Vinegar

Prepare Quick Kimchi:

  1. Slice the cabbage lengthwise in half, then slice each section into three parts. Discard stem.
  2. Next, dissolve a dash of sea salt in enough water to cover the cabbage. Completely submerge the cabbage in water and put a plate on top to make sure every piece is submerged. Let stand for two hours. This step lightly breaks down the cabbage in order to absorb the flavor of our fresh ingredients to follow.
  3. Grate the garlic, radish, and carrot. Toss with all other ingredients in a bowl.
  4. Drain the cabbage, triple rinse it, and squeeze it dry. Mix with the remaining ingredients. Place into a container and let stand 2-3 days at room temperature. NOTE: Do not chill until the fermentation has begun. The fermentation process is safe to eat and provides healthy bacteria for our bodies. Keep the cabbage completely submerged during fermentation, the longer it ferments, the more flavorful the kimchi will be.

Kalbi Beef Marinade

8 Teaspoons Yellow Onion, grated
1 ½ Tablespoon Fresh Garlic, minced
1 ½ Teaspoons Fresh Ginger Root, peeled & minced
2/3 Cup Soy Sauce
½ Cup Brown Sugar
1/3 Cup Hoisin Sauce
8 Teaspoons Mirin Sweet Rice Wine
4 Teaspoons Sesame Oil
2 Teaspoons Sambal Oelek Chili Paste
1/3 Cup Cold Water

Prepare Kalbi Marinade

Grate the onion, mince the garlic & ginger, then combine all ingredients as your marinade. Marinade the beef for at least 24 hours for best flavor.

Kalbi Beef

1 ¼ lb Chuck Short Ribs (can substitute with flank steak or tri tip)

Prepare the Kalbi Beef

Beef should be marinated for 24 hours in the Kalbi marinade. Grill to obtain a nice char, finish in the oven at 300F to an internal temperature of 13F. Glaze the beef with remaining marinade as it roasts. Portion the beef by slicing it against the grain in 2 oz pieces.

Compose & Serve

Prepare lettuce cups as Romaine or Ice Burge Lettuce leaves, thoroughly wash and dry lettuce, trimming/discarding core and separating leaves. Top the lettuce leaves with the grilled Kalbi beef, if desired, garnish with chopped green onion/chives or a dash of grated fresh ginger. Serve with Kimchi on the side.

Kalbi Lettuce Wraps. Show us your wraps on instagram @thomas_cuisine_management