Beef Bulgogi Lettuce Wraps Recipe. Beef Bulgogi served with rice, cucumber, carrots, and onion wrapped up in lettuce.
When it comes down to what to serve with lettuce wraps this beef bulgogi is our go-to favorite.
Thin slices of marinated flank steak grilled then layered in a lettuce wrap with rice, carrots, onion, and cucumber.
Ingredients for Bulgogi Lettuce Wraps
- Flank Steak
- Soy Sauce
- White Sugar
- Green Onions
- Fresh Garlic
- Sesame Seeds
- Toasted Sesame Oil
- Black Pepper
- Green Leaf Lettuce
- Red onion
- Carrot
- Cucumber
- Jasmine Rice
- Gochujang (Korean Chili Sauce)
How to Prep Ingredients for Grilled Korean Beef Bulgogi Wraps
- Partially freeze the flank steak. Partially freezes your flank steak will make it easier to slice the beef into thin strips.
- To Julianne the cucumber and carrot we use this Julienne Slicer. We have had this slicer for about 10 years and it is one of our favorite tools. The peeler that comes with it is also equally amazing.
How to Make Grilled Korean Beef Bulgogi Lettuce Wraps
Partially freeze your flank steak. As mentioned above this will make it easier to slice the steak into thin strips.
Prep your vegetables and store them in the refrigerator until you are ready to serve. This includes julienne the carrots and cucumber. Separating the lettuce leaves.
In a small mixing bowl add the Bulgogi marinade ingredients: soy sauce, sugar, green onions, minced garlic, sesame seeds, sesame oil, and black pepper. Then stir to blend together.
Transfer beef strips to a 9 x 13 pan. Pour marinade over the beef strips. Cover and refrigerate overnight. If you are short on time all the beef to marinate for at least 1 hour.
Next, cook the rice.
Preheat your grill (we used a Traeger Pellet Grill) for high heat.
Quickly grill beef strips until slightly charred and cooked through. About 1 to 2 minutes for each side.
How to Assemble Beef Bulgogi Wraps
Layout a leaf of lettuce. Next layer on the rice, beef, cucumber, carrot, red onion. Drizzle Gochujang over the top for a spicy kick. Fold up like a taco and enjoy!
Variations
- Turn this wrap into a beef bulgogi bowl. Chop lettuce like you would a salad.
- Omit Goguchang for a nonspicy variation.
- Omit the rice.
Leftovers
Save leftover veggies, rice, and beef separately in airtight containers. Keep in the refrigerator for up to 3 days.
Grilled Korean Beef Bulgogi Lettuce Wraps Recipe
Beef Bulgogi Lettuce Wraps
Ingredients
- 1 lb Flank Steak
- 5 tbsp Soy Sauce
- 7.5 tsp White Sugar
- 1/4 cup Sliced Green Onions
- 2 tbsp Minced Garlic
- 2 tbsp Sesame Seeds
- 2 tbsp Toasted Sesame Oil
- 1/2 tsp Black Pepper
- 1 head Green Leafy Lettuce
- 1/2 medium Red onion sliced thin
- 1 medium Carrot julienned
- 1 medium Cucumber julienned
- 2 cups Cooked Jasmine Rice
- Gochujang Korean Chili Sauce
Instructions
- Partially freeze your flank steak then slice the steak into thin strips.
- Prep your fresh vegetables. This includes julienne the carrots, cucumber, slicing the red onion and separating the lettuce leaves.
- In a small mixing bowl add the Bulgogi marinade ingredients: soy sauce, sugar, sliced green onions, minced garlic, sesame seeds, toasted sesame oil, and black pepper. Then stir to blend together.
- Transfer beef strips to a 9 x 13 baking dish. Pour marinade over the beef strips; toss. Cover and refrigerate overnight. If you are short on time all the beef to marinate for at least 1 hour.
- Next, cook the rice; set aside, keep warm.
- Preheat your grill (we used a Traeger Pellet Grill) for high heat.
- Quickly grill beef strips until slightly charred and cooked through. About 1 to 2 minutes for each side.
- Layout a leaf of lettuce. Next layer on the rice, beef, cucumber, carrot, and red onion. Drizzle Gochujang over the top for a spicy kick. Fold up like a taco and enjoy!
Nutrition
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