Description
These Korean Bulgogi Beef Lettuce Wraps are a delightful combination of marinated beef and fresh vegetables wrapped in crisp lettuce. Enjoy a burst of flavors with each bite, enhanced by the spicy kick of kimchi.
Ingredients
Scale
- For the Bulgogi Beef:
- 1 pound (450g) beef ribeye or sirloin, thinly sliced against the grain
- 1/4 cup (60ml) soy sauce
- 2 tablespoons (30g) brown sugar
- 1 tablespoon (15ml) sesame oil
- 1 tablespoon (15ml) vegetable oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tablespoon (15ml) rice vinegar
- 1 tablespoon (15ml) gochujang (Korean red chili paste)
- 1/2 teaspoon black pepper
- 1 small onion, thinly sliced
- 2 green onions, chopped
- 1 tablespoon (15g) sesame seeds (for garnish)
- For the Lettuce Wraps:
- 1 head of butter lettuce or romaine lettuce (about 8–10 large leaves)
- 1 cup (150g) shredded carrots
- 1 cup (150g) cucumber, julienned
- 1 red bell pepper, thinly sliced
- For Serving:
- 1 cup (250g) kimchi (store-bought or homemade)
- Optional: additional gochujang for dipping
Instructions
- In a mixing bowl, combine the soy sauce, brown sugar, sesame oil, vegetable oil, minced garlic, grated ginger, rice vinegar, gochujang, and black pepper. Mix well until the sugar dissolves, about 1-2 minutes. This marinade is key to achieving that signature bulgogi flavor.
- Add the thinly sliced beef to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor. The longer, the better — just don’t exceed two hours, as the acid can toughen the meat.
- While the beef marinates, prepare the vegetables. Rinse the lettuce leaves and pat them dry. Set aside. Julianne the cucumber and slice the red bell pepper. Shredding the carrots will add crunch and color, enhancing the overall presentation.
- Heat a large skillet or wok over medium-high heat. Once hot, add the marinated beef along with the sliced onion. Cook for 5-7 minutes, stirring frequently. Look for the beef to brown and the onions to become translucent — this means it's ready!
- Once cooked, remove from heat and sprinkle with chopped green onions and sesame seeds for added flavor and visual appeal. This step takes only a minute but elevates the dish significantly.
- To assemble, take a lettuce leaf, add a spoonful of the bulgogi beef, a handful of shredded carrots, cucumber, and red bell pepper. Top with a spoonful of kimchi for that spicy kick. Wrap it up and enjoy! This final step is where you really personalize your wrap to your taste.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For the most tender beef, ensure your slices are paper-thin — using a sharp knife and partially freezing the meat for about 30 minutes makes this easier. A common mistake is overcrowding the pan. Cook the beef in batches if necessary to achieve that perfect sear.