Tender marinated beef bulgogi wrapped in crisp lettuce leaves with pickled vegetables and spicy gochujang sauce. These light yet satisfying wraps bring authentic Korean flavors to your table with a healthy, hands-on eating experience.
Recipe Details
Ingredients
- 600g ribeye steak, thinly sliced against the grain
- 80ml soy sauce
- 2 tbsp brown sugar
- 2 tbsp toasted sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 Asian pear, grated (or regular pear)
- 2 tbsp rice wine or mirin
- 2 heads butter lettuce or Boston lettuce, leaves separated
- 1 cucumber, julienned
- 1 large carrot, julienned
- 60ml rice vinegar
- 1 tbsp granulated sugar
- 1 tsp salt
- 2 tbsp gochujang (Korean chili paste)
- 3 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 4 green onions, sliced
- 2 tbsp toasted sesame seeds
Instructions
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In a bowl, combine 80ml soy sauce, 2 tbsp brown sugar, 2 tbsp toasted sesame oil, 4 cloves garlic, 1 tbsp fresh ginger, grated 1/2 Asian pear, and 2 tbsp rice wine or mirin. Add sliced 600g ribeye steak and marinate for at least 2 hours or overnight.
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For pickled vegetables, combine 60ml rice vinegar, 1 tbsp granulated sugar, and 1 tsp salt in a bowl. Add julienned 1 cucumber and 1 large carrot. Let pickle for 30 minutes, then drain.
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Make gochujang sauce by mixing 2 tbsp gochujang (Korean chili paste), 3 tbsp mayonnaise, and 1 tbsp fresh lime juice until smooth. Adjust heat to taste.
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Heat a grill pan or outdoor grill to high heat. Remove beef from marinade and grill for 2-3 minutes per side until caramelized and cooked through.
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Let beef rest for 5 minutes, then slice into bite-sized pieces if needed.
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Wash and dry 2 heads butter lettuce or Boston lettuce leaves, selecting the best cup-shaped leaves for wrapping.
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To serve, place grilled bulgogi in center of lettuce leaves. Top with pickled vegetables, a drizzle of gochujang sauce, 4 green onions, and 2 tbsp toasted sesame seeds.
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Fold lettuce around filling and eat immediately while beef is still warm.
Tips
Meat Slicing: Freeze the steak for 30 minutes before slicing to make it easier to cut paper-thin slices. A sharp knife is essential for clean cuts.
Marinade Magic: The Asian pear contains enzymes that tenderize the meat while adding subtle sweetness. Don't skip this ingredient for authentic flavor.
Grill Temperature: High heat is crucial for proper caramelization and the signature bulgogi char. Don't overcrowd the grill.
Lettuce Selection: Butter lettuce works best for wrapping as it's sturdy yet tender. Wash and completely dry leaves to prevent soggy wraps.
Make-Ahead: Marinate beef up to 24 hours ahead. Pickled vegetables can be made 3 days in advance and stored refrigerated.