beef bulgogi is a classic Korean dish known for its savory, sweet, and slightly spicy grilled marinated beef.
Serving it wrapped in crisp lettuce adds a refreshing crunch and makes it a great light meal or appetizer.
This recipe combines a balanced marinade with quick grilling for tender, flavorful beef you'll love to make at home.
Why You’ll Love This Recipe
- The marinade blends soy sauce, garlic, ginger, and a touch of sugar for authentic Korean flavors.
- Using thinly sliced beef cooks quickly and absorbs the marinade well, making the dish tender and juicy.
- Serving in fresh lettuce leaves keeps the dish light, low-carb, and easy to eat by hand.
- Simple garnishes like sliced green onions and sesame seeds add texture and visual appeal.
Korean-Style Beef Bulgogi Lettuce Wraps
Enjoy a flavorful and light Korean-inspired dish featuring grilled marinated beef bulgogi served fresh in crisp lettuce leaves for an easy dinner or appetizer.
- Prep time
- 20 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- Approximately 12 lettuce wraps
Ingredients
- 1 lb (450 g) thinly sliced beef ribeye or sirloin
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) sesame oil
- 2 tbsp (25 g) brown sugar
- 4 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 small Asian pear or apple, grated (optional, for tenderizing)
- 2 green onions, thinly sliced, plus extra for garnish
- 1 tsp (5 g) red pepper flakes or 1 tbsp gochugaru (Korean chili flakes), optional
- 1 tbsp (15 ml) toasted sesame seeds
- 1 head Boston or Butter lettuce, leaves separated and washed
- 1 small carrot, julienned or grated (optional)
- Salt and black pepper, to taste
Instructions
- Make the Marinade In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, grated Asian pear (if using), sliced green onions, and red pepper flakes or gochugaru if you prefer some heat. Mix well until sugar is dissolved.
- Marinate the Beef Add the thinly sliced beef to the marinade. Toss to coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 2 hours for more flavor. Marinate safely in the refrigerator.
- Cook the Beef Heat a grill pan or skillet over medium-high heat. Remove beef from marinade, letting excess drip off. Cook beef slices in batches, searing for 2-3 minutes per side until browned and cooked to at least 145°F (63°C) internal temperature for safety. Do not overcrowd the pan.
- Prepare Lettuce Wraps Lay out washed lettuce leaves on a serving platter. Optional: place some julienned carrot inside each leaf for added crunch and color.
- Assemble and Serve Place a portion of cooked beef on a lettuce leaf. Garnish with extra green onions and toasted sesame seeds. Serve immediately. If desired, offer kimchi or gochujang sauce on the side.
Helpful Tips
- Use thinly sliced ribeye or sirloin for the most tender beef bulgogi experience.
- Make sure to marinate the beef in the refrigerator to keep it safe from bacterial growth.
- If you cannot find Asian pear, a small apple works, or omit it altogether – the beef will still be delicious.
- Cook beef just until browned and no longer pink for food safety and tenderness; overcooking will dry it out.
- For an easy clean-up, use a grill pan that is nonstick, or line your pan with foil if desired.
Storage and Make-Ahead
Store any leftover cooked beef in an airtight container in the refrigerator, and consume within 3 days.
Reheat beef gently in a skillet over medium heat until warmed through to at least 165°F (74°C) before eating.
Do not wash lettuce too far in advance to prevent sogginess; store refrigerated wrapped in a damp paper towel and use within 2 days.
Frequently Asked Questions
Can I make beef bulgogi without a grill pan?
Yes, you can cook beef bulgogi in a regular skillet or frying pan over medium-high heat. Just sear it in batches to avoid overcrowding and achieve a nice caramelization.
What type of lettuce is best for bulgogi wraps?
Boston or Butter lettuce work well for wrapping due to their soft, pliable leaves and mild flavor. You can also use Bibb or Romaine lettuce if preferred.
How long can marinated beef bulgogi be stored before cooking?
Marinated beef should be cooked within 2 hours if left at room temperature, but for safety, always marinate in the refrigerator and cook within 2 hours to reduce bacterial risk.
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