Why You’ll Love This Recipe
These Korean Beef Lettuce Wraps are full of vibrant flavors and textures. The beef is tender and slightly caramelized, with a perfect balance of sweet, spicy, and savory notes. The crisp lettuce wraps provide a refreshing contrast, while the fresh vegetables like carrots, cucumber, and bell pepper add crunch and freshness. With a light yet satisfying filling, these wraps are perfect for meal prep, lunch, or a light dinner, and they are customizable to suit your flavor preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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)

Directions
1. Prepare the Beef
- Place the steak in the freezer for about 30 minutes to firm up, making it easier to slice thinly.
- Using a sharp knife, slice the steak against the grain into very thin strips.
2. Marinate the Beef
- Transfer the sliced beef to a large bowl.
- Add the dark soy sauce, gochujang paste, ginger, brown sugar, mirin, garlic, black pepper, grated apple, and sesame oil.
- Mix well to coat the beef evenly.
- Cover the bowl 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, letting any excess liquid drip off.
- Add the beef to the skillet in batches if necessary, separating the slices with tongs.
- Stir-fry the beef for about 5 minutes, or until it is fully cooked and slightly caramelized.
4. Assemble the Wraps
- Arrange the lettuce leaves on a serving platter.
- Fill each lettuce leaf with a spoonful of cooked bulgogi beef.
- Top the beef with sliced carrot, chopped cucumber, diced bell pepper, and sliced spring onions.
- Garnish with sesame seeds and toasted peanuts (if using).
- Serve immediately and enjoy!
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes (including marination time)
- Yield: 4 servings
Variations
- Vegetarian Version: Substitute the beef with thinly sliced mushrooms or tofu for a plant-based alternative.
- Add Spice: If you prefer more heat, increase the amount of gochujang or add some sliced fresh chili peppers to the wraps.
- More Veggies: Feel free to add other vegetables like shredded cabbage, radishes, or avocado for extra texture and flavor.
- Rice: You can also serve the bulgogi beef over steamed rice or quinoa instead of lettuce wraps for a heartier dish.
Storage
- Storage: The cooked beef can be stored in an airtight container in the refrigerator for up to 3 days. The lettuce should be kept separate from the beef to maintain its crispness.
- Reheating: Reheat the beef in a skillet over low heat until warmed through. Fresh vegetables should be added just before serving.
Helpful Tips
- Slicing the Beef: Make sure to slice the beef very thinly against the grain to ensure tenderness and quick cooking.
- Marinate Longer: For more intense flavor, you can marinate the beef for up to 6 hours.
- Gochujang Substitution: If you can’t find gochujang, you can use a combination of chili paste and a touch of honey to mimic its sweetness and heat.
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts of beef like flank steak or skirt steak, but sirloin and ribeye are ideal for this dish due to their tenderness.
2. Is gochujang paste necessary for the flavor?
Gochujang gives the bulgogi its signature flavor, but if you can’t find it, you can substitute with a mild chili paste mixed with a little sugar and soy sauce for sweetness and spice.
3. Can I make the beef ahead of time?
Yes! You can cook the beef in advance and store it in the fridge. Just warm it up before assembling the wraps.
4. How can I make the wraps spicier?
To add more spice, use more gochujang, or top the wraps with fresh sliced chilies or chili oil.
5. Can I add a side dish to this meal?
Yes! These wraps pair well with steamed rice, a fresh cucumber salad, or kimchi for a more complete meal.
6. Is this recipe gluten-free?
The recipe can be made gluten-free if you use tamari or a gluten-free soy sauce instead of regular soy sauce.
7. Can I make this recipe ahead of time for meal prep?
Yes! The bulgogi beef can be made ahead of time and stored in the fridge for up to 3 days. Assemble the wraps just before serving.
8. Can I freeze the cooked beef?
Yes, the cooked beef can be frozen for up to 2 months. Just be sure to store it in an airtight container or freezer bag.
9. Can I use a non-stick skillet?
Yes, a non-stick skillet is ideal to prevent the beef from sticking while cooking, but a regular skillet works as well.
10. How can I adjust the sweetness in the recipe?
If you prefer a sweeter taste, add a little more brown sugar or honey to balance the spiciness from the gochujang.
Conclusion
These Korean Beef Lettuce Wraps are a delicious, healthy, and fun meal that is perfect for a weeknight dinner or an impressive appetizer. The savory, slightly spicy bulgogi beef paired with fresh, crunchy vegetables in crispy lettuce wraps offers a satisfying bite in every mouthful. Easy to make, full of flavor, and highly customizable, these wraps will quickly become a favorite in your kitchen. Enjoy!

Korean Beef Lettuce Wraps Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes (including marination time)
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Description
Korean Beef Lettuce Wraps are a savory and slightly spicy dish made with marinated bulgogi beef, fresh vegetables, and crispy lettuce. This vibrant, healthy meal is quick to prepare and packed with flavor, making it perfect for a weeknight dinner or party appetizer.
Ingredients
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)
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
- Place the steak in the freezer for about 30 minutes to firm up, making it easier to slice thinly.
- Slice the steak against the grain into very thin strips. In a large bowl, add the sliced beef and mix with dark soy sauce, gochujang paste, ginger, brown sugar, mirin, garlic, black pepper, grated apple, and sesame oil. Let the beef marinate for 3 to 4 hours.
- Heat neutral oil in a skillet over medium-high heat. Remove the beef from the marinade using a slotted spoon and stir-fry the beef in batches for about 5 minutes until fully cooked and caramelized.
- Arrange lettuce leaves on a platter and spoon the cooked bulgogi beef into each leaf. Top with sliced carrot, cucumber, bell pepper, and spring onions.
- Garnish with sesame seeds and chopped peanuts (optional). Serve immediately and enjoy!
Notes
For a vegetarian version, substitute beef with mushrooms or tofu and adjust the marinade accordingly.
If you prefer a spicier version, increase the amount of gochujang or add fresh chili peppers.
For a heartier meal, serve the bulgogi beef over rice instead of lettuce wraps.
Nutrition
- Serving Size: 1 wrap
- Calories: 290
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg