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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Beef bulgogi lettuce wraps with kimchi

Beef Lettuce Wraps (Bulgogi)

Posted by: Ari Laing

Better than takeout and so much healthier! These homemade Korean-inspired beef lettuce wraps are packed with flavor, but simple enough for a weeknight. Serve with carrots, radishes, scallions, and of course kimchi. GF, DF

recipe +-

Posted by: Ari Laing
Beef bulgogi lettuce wraps with kimchi
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5 from 1 vote

Beef Lettuce Wraps (Bulgogi Beef)

Better than takeout and so much healthier! These homemade Korean-inspired beef lettuce wraps are packed with flavor, but simple enough for a weeknight. Serve with carrots, radishes, scallions, and of course kimchi. GF, DF
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Dinner
Cuisine: Asian, Korean
Keyword: bulgogi, how to make bulgogi, how to make lettuce wraps, Korean beef
Servings: 8 servings
Calories: 326kcal
Author: Recipe adapted from Melissa Clark's cookbook Dinner

Equipment

  • Large tupperware with lid or large Ziploc bag for marinating beef.
  • Very large skillet or pan

Ingredients

  • 1 ½ - 2 lb ribeye or sirloin
  • 1 medium sweet onion cut into chunks
  • 4 large garlic cloves thinly sliced
  • 1" ginger peeled and thinly sliced
  • ½ cup soy sauce low-sodium
  • ½ cup water
  • ¼ cup rice vinegar
  • ¼ cup doenjang Korean fermented soybean paste, also referred to as black bean paste
  • 2 Tbsp honey
  • 2 Tbsp toasted sesame oil
  • 1 tsp gochujang Korean red chili paste to taste
  • 2 scallion trimmed and sliced into 1" pieces

For serving

  • Bibb lettuce
  • grated carrots and radishes thinly sliced or julienned
  • green onions thinly sliced
  • Kimchi
  • sliced green or red fresh hot chiles such as serrano
  • ½ tsp sesame seeds
  • fine herbs such as mint, basil, cilantro, and/or shiso leaves

Instructions

  • Partially freeze the beef. Place the steak in a freezer for 20-30 minutes to help make it easier to slice. When ready, pat dry with a paper towel, then use a sharp knife to cut into ⅛" thick slices. Place in a large container (with lid) or in a large Ziploc bag.
  • Make the bulgogi marinade. In the bowl of a food processor fitted with blade attachment, add the chopped onion, 4 garlic cloves, ginger, ½ cup soy sauce, ½ cup water, ¼ cup rice wine vinegar, ¼ cup Doenjang, 2 tbsp honey, 2 Tbsp toasted sesame oil, and 1 tsp gochujang. Process until very smooth.
  • Marinate the beef. Pour the marinade over the beef slices, then stir in the chopped scallions. Cover tightly (or seal the bag), then refrigerate for at least 1 hour or up to overnight.
  • Cook the beef. Heat a large skillet over high heat until very hot, about 5 minutes. Pour the beef along with the marinade into the pan, then cook just until the meat is cooked through and browned, about 4-6 minutes. Remove from the heat.
  • Serve immediately. Serve beef in lettuce cups with vegetable toppings, Kimchi, and fresh herbs.

Notes

  • Cooked, marinated beef will keep for up to 5 days in a fridge. Do not assembled until ready to serve.
  • If making for meal prep, store beef in a separate container (that is microwave-friendly) from condiments and lettuce.

Nutrition

Sodium: 1067mg | Calcium: 27mg | Vitamin C: 3mg | Vitamin A: 49IU | Sugar: 8g | Fiber: 1g | Potassium: 408mg | Cholesterol: 69mg | Calories: 326kcal | Monounsaturated Fat: 9g | Polyunsaturated Fat: 2g | Saturated Fat: 8g | Fat: 20g | Protein: 26g | Carbohydrates: 12g | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!