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Korean Coffee BBQ Lettuce Wraps with Quick Kale KimchiKorean Coffee BBQ Lettuce Wraps with Quick Kale Kimchi

Korean Coffee BBQ Lettuce Wraps with Quick Kale Kimchi

By: Devon - Westport, CT - 2016 Recipe Contest

"My father in law took my husband and I to Korea many years ago and I fell in love with the cuisine. He passed away this month and I want to honor his generosity and wisdom by creating this fantastic recipe that celebrates coffee, steak and Korean flavors. He would have loved it!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.

Featured ingredient: Black and Tan Coffee 10 oz. Bag Ground

  • 1 tablespoon sea salt
  • 4 cups packed kale leaves stems removed coarsely torn
  • 2 scallions sliced in 1 inch pieces
  • 1 carrot peeled cut in thin matchsticks
  • 1 teaspoon Asian fish sauce
  • 2 teaspoons Asian chiligarlic paste
  • 1 teaspoon grated peeled ginger
  • 1 tablespoon rice vinegar
  • 1 pound rib-eye steak thinly sliced
  • 1/2 cup brewed Door County Black and Tan coffee cooled
  • 2 tablespoons soy sauce
  • 1/4 cup Gochujang sauce found in international section of grocery
  • 1/4 cup mayonnaise
  • 1 small head green leaf lettuce leaves separated


  1. Preheat a grill or grill pan to high. Combine salt and 2 cups cold water in a large saucepan whisking to dissolve salt.
  2. Bring to a boil over high heat, add kale, stir to submerge all leaves and immediately remove from heat.
  3. Let vegetables sit up to 1 minute until wilted before draining completely, and placing in a large bowl.
  4. Add scallions, carrot, fish sauce, chili, garlic paste, ginger, and rice vinegar to the kale and toss.
  5. Cover bowl until ready to use tossing occasionally.
  6. In a small bowl combine the Gochujang sauce and the mayonnaise.
  7. Place the steak in a large bowl, add the coffee and soy sauce and let steak marinate for 1 hour.
  8. Drain marinade and grill the rib-eye slices until browned and cooked to the desired doneness about 2 minutes per side.
  9. To eat place a slice or two of ribeye in a lettuce leaf. Top with some kimchi and a dollop of mayo blend.