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BBQ Beef Lettuce Wraps with Bulgogi Glaze
Emily

BBQ Beef Lettuce Wraps with Bulgogi Glaze

Crispy, tangy Korean-American fusion lettuce wraps with bulgogi-marinated beef. Assemble with vibrant toppings for a handheld meal that balances sweet, savory, and smoky flavors.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean-American fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 500g sirloin (or halal beef/f flank steak)
  • 2 tbsp dark soy sauce (or light soy sauce)
  • 2 tbsp gochujang (or chili garlic spread)
  • 2 tbsp apple cider vinegar (instead of mirin)
  • 1 medium sweet apple (or pear), thinly sliced
  • 2–3 heads romaine lettuce (or iceberg lettuce)
  • 2 tbsp avocado oil
  • 1 tbsp grated ginger
  • 2 tbsp brown sugar
  • 3 garlic cloves (pressed)
  • 1 tsp black pepper
  • 1 tbsp sesame oil
  • Carrot, cucumber, bell pepper, spring onions (for wrapping)
  • Sesame seeds and chopped peanuts (optional garnish)

Method
 

  1. Freeze beef slices for 30 minutes to firm texture
  2. Combine soy sauce, gochujang, ginger, brown sugar, apple cider vinegar, garlic, pepper, and sesame oil in a bowl
  3. Marinate beef in the mixture for 3–4 hours in the refrigerator
  4. Heat avocado oil in a pan over medium-high heat
  5. Add beef slices using a slotted spoon, letting excess marinade drip off
  6. Cook for 5 minutes until sizzling and tender
  7. Fill lettuce leaves with cooled beef and add shredded carrot, cucumber, bell pepper, and spring onions
  8. Sprinkle with sesame seeds and chopped peanuts if desired

Notes

Substitute mirin with apple cider vinegar for a non-alcoholic version
Use a resealable bag to marinate for easier cleanup
Use a sharp 10" chef knife for clean beef slices
Cook in batches to avoid overcrowding the pan for better caramelization