Ingredients

For the Bulgogi Beef:

  • 1 lb (450g) beef sirloin or ribeye, thinly sliced (partially freeze for easier slicing)
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 small Asian pear, grated (or 1 tbsp honey as a substitute)
  • 2 green onions, finely chopped
  • 1 tsp black pepper
  • 1 tbsp sesame seeds, toasted

For the Gochujang Mayo:

  • 1/2 cup mayonnaise
  • 1–2 tbsp gochujang (Korean red chili paste, adjust for spice preference)
  • 1 tsp lime juice
  • 1 tsp honey

For the Wraps:

  • 1 head butter lettuce (or 6–8 small flour tortillas for variation)
  • 1 cup kimchi, drained and roughly chopped
  • 1 small carrot, julienned
  • 1/2 cucumber, thinly sliced into matchsticks
  • 2 green onions, thinly sliced
  • Fresh cilantro leaves (optional, for garnish)
  • Toasted sesame seeds (optional, for garnish)

Equipment Needed

  • Large mixing bowl
  • Skillet or grill pan
  • Small bowl for gochujang mayo
  • Tongs or spatula
  • Cutting board and sharp knife

Instructions

Step 1: Marinate the Beef

  1. In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, grated Asian pear (or honey), chopped green onions, black pepper, and toasted sesame seeds.
  2. Add the thinly sliced beef to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 2: Prepare the Gochujang Mayo

  1. In a small bowl, mix mayonnaise, gochujang, lime juice, and honey until smooth.
  2. Taste and adjust with more gochujang for heat or honey for sweetness. Set aside.

Step 3: Cook the Bulgogi Beef

  1. Heat a large skillet or grill pan over medium-high heat. Lightly oil the pan to prevent sticking.
  2. Remove beef from the marinade, letting excess drip off. Cook in batches to avoid overcrowding, searing for 2–3 minutes per side until caramelized and cooked through.
  3. Transfer cooked beef to a plate and cover loosely with foil to keep warm.

Step 4: Assemble the Wraps

  1. If using butter lettuce, separate and wash the leaves, patting them dry. If using tortillas, warm them slightly for flexibility.
  2. Spread a thin layer of gochujang mayo on each lettuce leaf or tortilla.
  3. Add a few slices of bulgogi beef, followed by a small portion of kimchi, julienned carrots, cucumber matchsticks, and a sprinkle of green onions.
  4. Garnish with cilantro leaves and toasted sesame seeds, if desired.

Step 5: Serve

  1. Serve the wraps immediately, allowing diners to fold or roll their own lettuce cups or tortillas.
  2. Provide extra gochujang mayo and kimchi on the side for customization.

Serving Suggestions

  • Pair with steamed rice or pickled radishes for a complete meal.
  • For extra heat, serve with additional gochujang or sliced fresh chilies.
  • For a low-carb option, stick to lettuce wraps instead of tortillas.

Tips

  • Thinly slicing beef is easier if it’s partially frozen (place in freezer for 20–30 minutes before slicing).
  • Adjust gochujang in the mayo to suit your spice tolerance.
  • Store leftover beef and toppings separately in airtight containers in the refrigerator for up to 3 days.

Nutritional Information (Approximate per serving, makes 4 servings)

  • Calories: 400–450 kcal (varies with lettuce or tortilla)
  • Protein: 25g
  • Fat: 28g
  • Carbohydrates: 15g (lettuce) or 30g (tortilla)

Enjoy your delicious Korean Bulgogi Beef Lettuce Wraps! 🇰🇷