Name: Korean Beef Lettuce Wraps
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: For the Bulgogi Beef; 2 medium sirloin or ribeye steaks (approx. 500–600 g / 1.1–1.3 lb), thinly sliced; 2 tbsp dark soy sauce; 2 tbsp gochujang paste; 1 tbsp fresh ginger, minced; 2 tbsp light brown sugar; 2 tbsp mirin; 2 garlic cloves, minced; ½ tsp freshly ground black pepper; 1 sweet apple, grated (no need to peel); 1 tbsp toasted sesame oil; 2 tbsp neutral oil (e.g., avocado, rapeseed, or vegetable oil, for frying); For Assembly; 2–3 heads of romaine or butter lettuce (16–20 large outer leaves); 1 large carrot, sliced into thin strips; ⅓ cucumber, chopped into small chunks; 1 red bell pepper, deseeded and diced; 3 spring onions (scallions), thinly sliced; 1 tsp sesame seeds; 2 tbsp unsalted peanuts, toasted and roughly chopped (optional)

Easy Korean beef lettuce wraps made with bulgogi-style marinated steak, fresh vegetables, and crisp lettuce leaves. This healthy Korean dinner recipe is perfect for low-carb meals, meal prep, or quick weeknight dinners. The beef is stir-fried with gochujang, garlic, and soy sauce for bold flavor, then served with crunchy toppings like cucumber, carrot, and peanuts. Ideal for light lunches or crowd-pleasing party food.

These Korean beef lettuce wraps are fresh, colorful, and packed with bold flavor. Thinly sliced steak is marinated in a sweet, spicy bulgogi sauce, then quickly stir-fried and served in crisp lettuce leaves with crunchy vegetables. Perfect for sharing, meal prepping, or light weeknight dinners.

Ingredients

For the Bulgogi Beef

2 medium sirloin or ribeye steaks (approx. 500–600 g / 1.1–1.3 lb), thinly sliced
2 tbsp dark soy sauce
2 tbsp gochujang paste
1 tbsp fresh ginger, minced
2 tbsp light brown sugar
2 tbsp mirin
2 garlic cloves, minced
½ tsp freshly ground black pepper
1 sweet apple, grated (no need to peel)
1 tbsp toasted sesame oil
2 tbsp neutral oil (e.g., avocado, rapeseed, or vegetable oil, for frying)

For Assembly

2–3 heads of romaine or butter lettuce (16–20 large outer leaves)
1 large carrot, sliced into thin strips
⅓ cucumber, chopped into small chunks
1 red bell pepper, deseeded and diced
3 spring onions (scallions), thinly sliced
1 tsp sesame seeds
2 tbsp unsalted peanuts, toasted and roughly chopped (optional)

Instructions

1. Prepare the Beef

Place the steak in the freezer for about 30 minutes—this makes it easier to slice thinly. Using a sharp knife, slice the steak against the grain into very thin strips.

2. Marinate

Transfer the sliced steak to a large bowl. Add the dark soy sauce, gochujang, ginger, brown sugar, mirin, garlic, pepper, grated apple, and sesame oil. Mix well to coat the beef. Cover and refrigerate for 3 to 4 hours to allow the flavors to develop.

3. Cook the Beef

Heat the neutral oil in a large skillet over medium-high heat. Remove the beef from the marinade using a slotted spoon and let any excess liquid drip off. Add the beef to the pan in batches if needed, separating the slices with tongs. Stir-fry for about 5 minutes, or until fully cooked and slightly caramelized.

4. Assemble the Wraps

Arrange the lettuce leaves on a serving platter. Fill each leaf with a spoonful of cooked bulgogi beef, then top with carrot, cucumber, bell pepper, and spring onions. Garnish with sesame seeds and peanuts (if using). Serve immediately.

Tips

Freeze the meat briefly before slicing—it makes thin slicing much easier.
Use large outer lettuce leaves for easy wrapping and better structural hold.
Stir-fry in batches if needed to avoid overcrowding the pan and ensure proper browning.
Grate the apple finely to help it blend well into the marinade for a subtle sweetness.

Variations and Substitutions

Meat alternatives: Use thinly sliced pork, chicken, or tofu for a different protein option.
Vegetable swaps: Try shredded cabbage, radishes, or bean sprouts for added crunch.
Gluten-free option: Use tamari instead of soy sauce and ensure the gochujang is gluten-free.
Low-carb version: Skip the carrots or reduce sugar slightly in the marinade.
Nut-free: Omit peanuts or use toasted sunflower seeds instead.

FAQs

Can I make the beef ahead of time?
Yes. The cooked bulgogi beef can be made a day in advance and reheated before serving.

Can I use pre-sliced beef from the store?
If it’s thin enough, yes. Just be sure it’s cut against the grain for tenderness.

Is gochujang very spicy?
It has a mild to moderate heat level with a rich umami flavor. You can reduce the amount to adjust the spice.

Can I marinate the beef overnight?
Yes, but avoid marinating for more than 24 hours as the texture of the meat may change.

Serving Suggestions

Serve with steamed rice or sticky rice for a heartier meal.
Pair with kimchi, pickled vegetables, or a quick cucumber salad for a Korean-inspired spread.
Offer a dipping sauce of soy sauce, sesame oil, and rice vinegar on the side.
Serve buffet-style so guests can build their own wraps.

Why You’ll Love This Recipe

These Korean beef lettuce wraps are quick, fresh, and layered with flavor. The bulgogi beef is sweet, savory, and slightly spicy, while the crisp lettuce and raw vegetables add crunch and balance. It’s a great way to bring Korean-style cooking to your table with minimal effort and maximum flavor. Perfect for light meals, gatherings, or a weeknight dinner that feels special.