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Beef Bulgogi Lettuce Wraps

These Korean-style lettuce wraps are unbelievably delicious. The marinade for the bulgogi can be made well in advance, as can the pickled veggies and BBQ sauce. Not only is the dish incredibly flavorful, but it's fun to serve it buffet-style and let guests build their own wraps to their own liking!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 4 people
Calories: 406 kcal
Course: Appetizer
Cuisine: Asian , Korean

Ingredients

  • 2 medium carrots peeled and julienne cut (or shredded) -
  • 1 cucumber seeded and cut into 1-inch sticks
  • ¾ cup apple cider vinegar
For the Bulgogi
  • 1 lb beef ribeye or skirt steak works well
  • 1 medium onion peeled and quartered
  • 1 Asian pear peeled, cored and roughly chopped (Anjou pear works, too)
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger roughly chopped
  • 1 green onion chopped
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • ½ teaspoon black pepper
For the Lettuce Wraps
  • lettuce leaves green leaf, or iceberg work well, trimmed
  • peppers sliced, for garnish, optional
  • 2 sesame seeds for garnish
For the Korean BBQ Sauce
  • 2 tablespoon Gochujang 1 tablespoon for less heat
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon water
  • 1 teaspoon apple cider vinegar
  • 1 clove garlic minced

Instructions

Do Ahead
    Cup of Yum
  1. Place the carrots and cucumbers in separate bowls. Pour the vinegar over them until they are just submerged. Allow them to rest in the vinegar for 2 hours, or up to overnight. Drain before serving.
Prepare the Bulgogi
  1. Wrap the meat in plastic wrap and place it in the freezer for 30 minutes to 1 hour.
  2. Remove the meat from the freezer, and using a sharp knife, cutting against the grain, slice it into thin pieces. Place in a large bowl.
  3. Place the onion, pear, garlic, ginger, green onion, soy sauce, oil, brown sugar, honey, and pepper in a blender. Purée until smooth.
  4. Pour the marinade over the meat and use a wooden spatula to stir the meat until fully coated by the marinade. Cover with plastic wrap and refrigerate for 1 to 2 hours, or overnight.
  5. Heat a large skillet or wok over high heat. Use tongs to lift the meat from the marinade in the bowl, shaking off excess marinade. Add the hot skillet or wok and cook, stirring often, until fully cooked and dark brown in spots, about 15 minutes. Most of the excess liquid should cook off.
Assemble the Lettuce Wraps
  1. Mound the lettuce leaves on a plate and place all the garnishes in bowls.
  2. Place several strips of the bulgogi on top of a lettuce wrap, then top with pickled carrots and cucumbers, sliced peppers (if using), a drizzle of BBQ sauce, and topped with a pinch of sesame seeds. Repeat with remaining lettuce wraps and serve at once. Or, allow guests to build their own wraps.
Korean BBQ Sauce
  1. Mix all the ingredients in a small/medium bowl and set aside. If not using immediately, cover with plastic wrap and refrigerate until ready to use.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • The meat can marinate for up to 24 hours. The carrots and cucumber can be pickled for up to 24 hours in advance. The BBQ sauce can be made several days in advance of serving. 
  • Gochuchang carries some heat. Start with 1 tablespoon and taste it. If you desire more heat, and another tbsp. 
  • Leftovers will keep in the fridge (covered) for up to 5 days. Reheat bulgogi on the stove in a skillet until sizzling and heated through. 

Nutrition Information

Calories 406kcal (20%) Carbohydrates 13g (4%) Protein 21g (42%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 81mg (27%) Sodium 583mg (24%) Potassium 367mg (10%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 46IU (1%) Vitamin C 3mg (3%) Calcium 29mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 406

% Daily Value*

Calories 406kcal 20%
Carbohydrates 13g 4%
Protein 21g 42%
Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 81mg 27%
Sodium 583mg 24%
Potassium 367mg 8%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 46IU 1%
Vitamin C 3mg 3%
Calcium 29mg 3%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.