Tender marinated beef bulgogi wrapped in fresh lettuce cups with crisp vegetables and a spicy gochujang sauce - a healthy, flavorful Korean-inspired meal perfect for weeknight dinners.
Recipe Details
Ingredients
- 600g thinly sliced beef sirloin or ribeye
- 80ml low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 medium Asian pear, grated (or regular pear)
- 2 tbsp vegetable oil for cooking
- 2 heads butter lettuce, leaves separated and washed
- 1 medium cucumber, julienned
- 1 large carrot, julienned
- 4 medium radishes, thinly sliced
- 3 stalks spring onions, sliced diagonally
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tsp honey
- 2 tbsp toasted sesame seeds
Instructions
-
In a large bowl, combine 80ml low-sodium soy sauce, 2 tbsp brown sugar, 2 tbsp sesame oil, 4 cloves garlic, 1 tbsp fresh ginger, and 1/2 medium Asian pear. Add 600g thinly sliced beef sirloin or ribeye and marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
-
While the beef marinates, prepare the vegetables. Julienne the 1 medium cucumber and 1 large carrot into thin matchstick pieces. Thinly slice the 4 medium radishes and 3 stalks spring onions. Separate and wash the 2 heads butter lettuce leaves, patting them dry.
-
For the sauce, whisk together 2 tbsp gochujang (Korean chili paste), 1 tbsp rice vinegar, and 1 tsp honey in a small bowl. Add a splash of water if needed to achieve a drizzling consistency.
-
Heat 2 tbsp vegetable oil for cooking in a large skillet or wok over high heat. Remove beef from marinade (reserve marinade) and cook in batches for 2-3 minutes per batch, until beef is caramelized and cooked through. Don't overcrowd the pan.
-
Pour the reserved marinade into the pan and cook for 1-2 minutes until it reduces and becomes glossy. Remove from heat and sprinkle with 2 tbsp toasted sesame seeds.
-
To serve, place lettuce leaves on a platter alongside the hot bulgogi beef. Arrange the prepared vegetables in separate bowls. Let diners assemble their own wraps by placing beef and vegetables in lettuce cups and drizzling with the gochujang sauce.
Tips
Meat Selection: Use well-marbled cuts like ribeye or sirloin for the most tender results. Freeze the meat for 30 minutes before slicing to make thin cuts easier.
Marinating Time: While 15 minutes works for a quick meal, marinating for 2-4 hours develops deeper flavors. The enzymes in the Asian pear help tenderize the meat.
Vegetable Prep: Cut vegetables into uniform thin strips for the best texture and presentation. Soak julienned vegetables in ice water for extra crispness.
Cooking Technique: Cook beef in small batches over high heat to achieve proper caramelization. Overcrowding will steam the meat instead of searing it.
Make-Ahead: Marinate beef up to 24 hours ahead. Vegetables can be prepped earlier in the day and stored covered in the refrigerator.
Serving Style: Set up a DIY wrap station where everyone can customize their portions - kids especially love this interactive dining style.