These Korean-style beef lettuce wraps are a spicy, handheld salad that works beautifully as an appetizer or a light lunch. Bulgogi refers to thinly sliced marinated beef; the traditional marinade often includes gochujang and Asian pear. I use a sweet apple instead of Asian pear because it’s easier to find—Jazz apples are my favourite for their pear-like notes.
Bulgogi is made from thinly sliced beef—typically sirloin or tenderloin—marinated in a mix of soy sauce, gochujang, sugar, sesame oil, ginger and other flavourings, then quickly grilled or stir-fried. Because it cooks fast after marinating, the meat stays very tender and absorbs a deep, savoury-sweet flavour.
🥬 What Kind Of Lettuce To Use?
Any crisp lettuce will work, but I recommend romaine or iceberg for these wraps since their firmer leaves hold the filling better and make a sturdier vessel for eating.
🥩 How to Make Bulgogi Beef
Full recipe with detailed steps is in the recipe card below.
- Thinly slice sirloin (or ribeye) and combine with dark soy, gochujang, grated apple, ginger, garlic, mirin, sesame oil, brown sugar and black pepper.
- Cover and refrigerate to marinate for 3–4 hours so the flavours meld and the meat tenderizes.
- Heat a neutral oil in a large skillet over medium-high heat. Drain the meat slightly and quickly fry, separating the slices with tongs, for about 5 minutes until cooked and a little caramelized.
👩🍳PRO TIP Put the steak in the freezer for 20–30 minutes before slicing to firm it up—this makes it much easier to cut thin slices against the grain.
The marinade gives the beef a bold umami base while the quick pan-fry caramelizes the sugars for a slightly charred edge. The overall taste is a balanced mix of sweet, salty and savory with a gentle heat and subtle smokiness.
🍽️ Serving Suggestions
I like to pile the bulgogi into lettuce cups and top with:
- Thinly sliced carrot and spring onions (scallions)
- Finely diced cucumber, red bell pepper and sliced jalapeño for heat
- A sprinkle of sesame seeds and chopped toasted peanuts for crunch
If you want a more filling option, add a spoonful of cooked rice or cauliflower rice to each wrap for extra bulk.
🍲 More Fantastic Korean-Inspired Recipes
If you enjoy bold Korean flavours, try other recipes inspired by the same tastes—think marinated lamb cutlets, Korean fried chicken, steak sandwiches with jalapeños and garlic mayo, bulgogi bowls, vegetable bibimbap or little chicken bao buns for variety.
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Korean Beef Lettuce Wraps Recipe
Ingredients
Bulgogi beef:
- 2 medium sirloin or ribeye steaks thinly sliced (about 500–600g total)
- 2 tbsp dark soy sauce
- 2 tbsp gochujang paste
- 1 tbsp minced fresh ginger
- 2 tbsp light brown sugar
- 2 tbsp mirin
- 2 cloves garlic peeled and minced
- ½ tsp freshly ground black pepper
- 1 grated sweet apple no need to peel
- 1 tbsp toasted sesame oil
- 2 tbsp neutral oil (for frying; avocado, rapeseed or vegetable oil)
To assemble:
- 2–3 heads romaine or butter lettuce leaves removed, washed and dried (about 16–20 outer leaves)
- 1 large carrot sliced into thin strips
- ⅓ cucumber chopped into small chunks
- 1 red bell pepper seeded and chopped
- 3 spring onions (scallions) thinly sliced
- 1 tsp sesame seeds
- 2 tbsp unsalted peanuts toasted and roughly chopped (optional)
Instructions
Making the Bulgogi Beef
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Freeze the steaks for 20–30 minutes to firm them slightly, then slice thinly against the grain with a sharp knife.
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Place the sliced beef in a large bowl and add dark soy, gochujang, grated apple, minced ginger and garlic, light brown sugar, mirin, black pepper and toasted sesame oil. Mix thoroughly to coat the meat.
-
Cover and refrigerate for 3–4 hours to marinate and tenderize.
-
Heat neutral oil in a large skillet over medium-high heat. Using a slotted spoon, lift the beef from the marinade and let excess sauce drip away. Fry the beef, separating slices with tongs, until cooked through and slightly caramelized, about 4–6 minutes.
Assemble the Lettuce Wraps
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Arrange the lettuce leaves on a serving platter and fill each with a portion of bulgogi beef. Top with carrot, cucumber, bell pepper and spring onions. Finish with sesame seeds and toasted peanuts if using. Serve immediately.
Notes
If you prefer a heartier wrap, add a spoonful of cooked rice to each leaf before adding the beef.
Nutritional values are approximate. Each serving yields roughly four lettuce wraps depending on leaf size.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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