Cookwith

Name: Korean Bulgogi Beef Lettuce Wraps
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound beef sirloin or ribeye, thinly sliced against the grain; 1/2 Asian pear (or Bosc pear), peeled and grated; 3 tablespoons low sodium soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 3 cloves garlic, minced; 2 teaspoons fresh ginger, grated; 1 tablespoon mirin (optional); 1 teaspoon freshly ground black pepper; 1 tablespoon neutral oil (such as canola or grapeseed); 8-12 large butter lettuce or green leaf lettuce leaves, washed and dried; 2 cups cooked short-grain rice, warm; 1/2 cup pickled daikon radish or Korean pickled radish (danmuji), sliced; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon honey or maple syrup; 1 tablespoon rice vinegar; 2 teaspoons toasted sesame seeds; 2 scallions, thinly sliced; 1 small carrot, julienned (optional for crunch and color); 1/2 cucumber, thinly sliced (optional for crunch and freshness)

Korean Bulgogi Beef Lettuce Wraps

CrushedLemon1034

These Korean Bulgogi Beef Lettuce Wraps are a vibrant, crowd-pleasing meal perfect for sharing. The beef is marinated in a sweet-savory blend of soy, garlic, ginger, and pear to ensure maximum tenderness and deep umami. Quick stir-frying caramelizes the meat, locking in flavor and juiciness. Each wrap is layered with fluffy rice, tangy pickled radish, and a punchy gochujang sauce, then finished with crunchy veggies and a sprinkling of sesame and scallion. Crisp lettuce delivers a refreshing, hands-on experience that makes every bite a fun and delicious event—ideal for busy weeknights or a lively dinner spread.

Ingredients

Instructions

In a mixing bowl, combine grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, mirin (if using), and black pepper. Add thinly sliced beef and mix well to coat every piece. Cover and marinate for at least 15 minutes (or up to overnight if prepping ahead).
While beef marinates, prepare accompaniments: Cook rice as needed, slice pickled radish, and arrange lettuce leaves on a platter. For the spicy sauce, stir together gochujang, honey (or maple syrup), and rice vinegar in a small bowl until smooth.
If using, prepare carrot and cucumber by slicing into fine strips. Set aside for serving.
Heat a large skillet or wok over medium-high heat. Add neutral oil. Add marinated beef (letting excess marinade drip off) in a single layer. Sear for 1-2 minutes per side until caramelized and just cooked through. Work in batches if needed to avoid overcrowding. Transfer cooked beef to a plate.
To assemble: Place a spoonful of warm rice on each lettuce leaf, top with a few slices of bulgogi beef, pickled radish, carrot, and cucumber. Drizzle with spicy gochujang sauce.
Garnish wraps with toasted sesame seeds and scallions. Serve immediately, letting everyone build their own wraps at the table for a fun, interactive meal.