Description
These Korean Bulgogi Beef Wraps combine tender marinated beef with crisp fresh veggies, all wrapped in lettuce for a light yet flavorful meal. Perfect for gatherings, weeknight dinners, or a fun DIY meal experience.
Ingredients
Scale
- 1 lb (450g) thinly sliced beef sirloin or ribeye
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds
- 1/2 small onion, thinly sliced
- 2 green onions, chopped
- Butter or romaine lettuce leaves, for wrapping
- Julienned carrots, cucumber, and sliced red bell pepper
- Cooked white rice (optional)
- Gochujang sauce or sriracha (optional, for serving)
Instructions
- In a bowl, mix soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, sesame seeds, and green onions to create the marinade.
- Add the sliced beef and onion to the marinade. Toss well, cover, and refrigerate for at least 30 minutes (up to overnight for deeper flavor).
- Heat a large skillet or grill pan over medium-high heat. Add the marinated beef and cook for 5–7 minutes until browned and cooked through.
- Arrange lettuce leaves on a serving platter. Add a spoonful of cooked bulgogi beef to each leaf.
- Top with fresh veggies and a small spoon of rice if desired.
- Drizzle with gochujang or sriracha and wrap to enjoy.
Notes
- Use thinly sliced beef for best texture—your butcher can help with this.
- Add kimchi or pickled radish for authentic Korean flair.
- For a low-carb version, skip the rice and stick to veggies and lettuce wraps.
Nutrition
- Serving Size: 1 wrap
- Calories: 230
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Korean bulgogi beef wraps, lettuce wraps, Asian beef wraps, healthy Korean recipes, spicy beef lettuce wraps