These 35-minute Korean-inspired Beef Lettuce Wraps are a simple, yet flavorful, way to enjoy marinated beef with fresh, crunchy veggies. With a quick marinade of bulgogi beef and a touch of gochujang, these wraps are bursting with savory, sweet, and spicy flavors. Perfect for a quick dinner, meal prep, or a fun appetizer, these wraps are a healthy and satisfying choice for any occasion.
Why You’ll Love This Recipe
Bulgogi Beef Lettuce Wraps are everything you want in a meal: easy to prepare, packed with vibrant flavors, and customizable for different dietary preferences. The tender beef, perfectly marinated with soy sauce, sesame oil, honey, and gochujang, is served with fresh vegetables and a crispy lettuce cup. The option to add spicy kimchi and fresh herbs takes these wraps to the next level. Best of all, this meal is gluten-free and dairy-free, making it suitable for many dietary restrictions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bulgogi Beef:
-
1½-2 lb ribeye or sirloin steak
-
1 medium sweet onion, cut into chunks
-
4 large garlic cloves, thinly sliced
-
1-inch ginger root, peeled and thinly sliced (or 1 tsp ginger paste)
-
½ cup low-sodium soy sauce
-
½ cup water
-
¼ cup rice vinegar
-
¼ cup Doenjang (Korean fermented soybean paste, aka black bean paste)
-
2 tbsp honey
-
2 tbsp toasted sesame oil
-
1 tsp gochujang (Korean red chili paste), adjust to taste
-
2 scallions, trimmed and sliced into 1″ pieces
For Serving:
-
Bibb lettuce leaves (for wrapping)
-
Grated carrots and thinly sliced or julienned radishes
-
Sliced green onions
-
Kimchi
-
Sliced fresh hot chiles (such as serrano)
-
½ tsp sesame seeds
-
Fresh herbs like mint, basil, cilantro, and/or shiso leaves
Instructions
-
Partially Freeze the Beef:
-
Place the steak in the freezer for 20-30 minutes to make it easier to slice. Once chilled, pat the beef dry with a paper towel, then slice it into ⅛-inch thick pieces using a sharp knife. Place the sliced beef in a large container or Ziploc bag.
-
-
Make the Bulgogi Marinade:
-
In a food processor, combine the onion, garlic, ginger, soy sauce, water, rice vinegar, Doenjang, honey, toasted sesame oil, and gochujang. Process until smooth.
-
-
Marinate the Beef:
-
Pour the marinade over the beef and stir in the chopped scallions. Cover the container tightly or seal the Ziploc bag and refrigerate for at least 1 hour, or up to overnight for the best flavor.
-
-
Cook the Beef:
-
Heat a large skillet over high heat until very hot (about 5 minutes). Pour the marinated beef and all the marinade into the pan and cook for 4-6 minutes, or until the beef is browned and cooked through. Remove the skillet from the heat.
-
-
Serve:
-
To serve, spoon the beef into lettuce cups and top with grated carrots, radishes, sliced green onions, and fresh herbs. Serve with kimchi and a sprinkle of sesame seeds.
-
Servings and Timing
-
Prep Time: 25 minutes
-
Cook Time: 10 minutes
-
Total Time: 35 minutes
-
Servings: 8
Variations
-
Chicken Substitute: You can replace the beef with chicken breast or thighs for a lighter option.
-
Rice Wrap: For a more filling version, you can add a spoonful of rice to each lettuce wrap before adding the beef and toppings.
-
Spice Level: Adjust the gochujang to your preferred spice level. You can also add extra sliced fresh chiles for heat.
-
Vegetarian Option: Replace the beef with tofu or tempeh for a vegetarian alternative, and use vegetable broth instead of chicken broth.
Storage and Reheating
-
Storage: Leftover beef can be stored in an airtight container in the refrigerator for up to 5 days. Do not assemble the wraps until ready to serve.
-
Reheating: Reheat the beef in a skillet over medium heat to restore its crispiness. Alternatively, microwave in 30-second intervals, though the texture will be softer.
FAQs
-
Can I marinate the beef overnight?
Yes, marinating the beef overnight will enhance the flavors and tenderize the meat even more. -
Can I make the beef ahead of time?
Yes, you can cook the beef in advance and store it in the fridge. Reheat it just before serving. -
Can I use a different type of lettuce?
Yes, you can substitute Bibb lettuce with other leafy greens like Romaine or butter lettuce for different textures. -
Can I add more vegetables to the wraps?
Absolutely! You can add cucumbers, bell peppers, or other fresh veggies for added crunch and flavor. -
Is this dish gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free soy sauce and check the ingredients of the gochujang.
Conclusion
These 35-Minute Beef Lettuce Wraps with bulgogi beef are the perfect quick and flavorful meal. With tender, marinated beef, crunchy veggies, and fresh herbs, they offer a satisfying and healthy meal that’s perfect for any occasion. The addition of kimchi and spicy gochujang elevates the flavors, making these wraps irresistible! Whether you’re making them for a weeknight dinner or a fun appetizer, they are sure to impress.
Print
35-Minute Beef Lettuce Wraps (Bulgogi Beef)
- Total Time: 35 minutes
- Yield: 8 servings
Description
These 35-Minute Beef Lettuce Wraps with bulgogi beef are a quick and delicious meal that brings the savory flavors of Korean cuisine to your table. Marinated bulgogi beef is cooked with fresh vegetables and served in crisp lettuce cups, making for a healthy, flavorful, and customizable dish. Perfect for a fun family meal or meal prep, these wraps are easy to make and packed with flavor!
Ingredients
For the Bulgogi Beef:
1½–2 lb ribeye or sirloin steak
1 medium sweet onion, cut into chunks
4 large garlic cloves, thinly sliced
1-inch ginger root, peeled and thinly sliced (or 1 tsp ginger paste)
½ cup low-sodium soy sauce
½ cup water
¼ cup rice vinegar
¼ cup Doenjang (Korean fermented soybean paste, aka black bean paste)
2 tbsp honey
2 tbsp toasted sesame oil
1 tsp gochujang (Korean red chili paste), adjust to taste
2 scallions, trimmed and sliced into 1” pieces
For Serving:
Bibb lettuce leaves (for wrapping)
Grated carrots and thinly sliced or julienned radishes
Sliced green onions
Kimchi
Sliced fresh hot chiles (such as serrano)
½ tsp sesame seeds
Fresh herbs like mint, basil, cilantro, and/or shiso leaves
Instructions
- Partially Freeze the Beef:
- Place the steak in the freezer for 20-30 minutes to make it easier to slice. Once chilled, pat the beef dry with a paper towel, then slice it into ⅛-inch thick pieces using a sharp knife. Place the sliced beef in a large container or Ziploc bag.
- Make the Bulgogi Marinade:
- In a food processor, combine the onion, garlic, ginger, soy sauce, water, rice vinegar, Doenjang, honey, toasted sesame oil, and gochujang. Process until smooth.
- Marinate the Beef:
- Pour the marinade over the beef and stir in the chopped scallions. Cover the container tightly or seal the Ziploc bag and refrigerate for at least 1 hour, or up to overnight for the best flavor.
- Cook the Beef:
- Heat a large skillet over high heat until very hot (about 5 minutes). Pour the marinated beef and all the marinade into the pan and cook for 4-6 minutes, or until the beef is browned and cooked through. Remove the skillet from the heat.
- Serve:
- To serve, spoon the beef into lettuce cups and top with grated carrots, radishes, sliced green onions, and fresh herbs. Serve with kimchi and a sprinkle of sesame seeds.
Notes
- Chicken Substitute: You can replace the beef with chicken breast or thighs for a lighter option.
- Rice Wrap: For a more filling version, add a spoonful of rice to each lettuce wrap before adding the beef and toppings.
- Spice Level: Adjust the gochujang to your preferred spice level. You can also add extra sliced fresh chiles for heat.
- Vegetarian Option: Replace the beef with tofu or tempeh for a vegetarian alternative, and use vegetable broth instead of chicken broth.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: beef
- Cuisine: American
