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BBQ Beef Lettuce Wraps with Gochujang and Bulgogi Spice
Emily

BBQ Beef Lettuce Wraps with Gochujang and Bulgogi Spice

Crunchy romaine lettuce holds tender marinated beef topped with toasted nuts and sesame seeds in vibrant, customizable Korean-inspired wraps. Smoky-sweet gochujang and caramelized apple create bold restaurant-style flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 500g sirloin or ribeye steak
  • 2 tbsp dark soy sauce
  • 2 tbsp gochujang paste
  • 1 tbsp minced ginger
  • 2 tbsp brown sugar
  • 2 cloves garlic
  • 1 medium apple, julienned
  • 1 tbsp sesame oil
  • freshly ground black pepper
  • 2-3 heads butter lettuce
  • 1 medium carrot, julienned
  • 1/2 cucumber, julienned
  • 1 red bell pepper, julienned
  • 1/2 bunch scallions
  • 1/4 cup toasted nuts
  • 1 tbsp toasted sesame seeds

Method
 

  1. Freeze steak for 30 minutes
  2. Slice thinly against grain
  3. Combine soy sauce, gochujang, ginger, sugar, garlic, pepper, apple, and sesame oil in bowl
  4. Add meat to marinade; refrigerate 3-4 hours
  5. Heat skillet over medium-high
  6. Cook beef in batches until browned
  7. Lay lettuce leaves on platter
  8. Add beef, julienned veggies, scallions, nuts, and sesame seeds
  9. Serve at room temperature or chilled

Notes

Prep meat while marinating
Use tamari for gluten-free
Stir-fry works if beef is overcooked
Add chili flakes for extra spice