Beef Bulgogi Lettuce Wraps

Name: Beef Bulgogi Lettuce Wraps
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Korean
Ingredients: 2 lbs ribeye or sirloin, sliced paper-thin (partially freeze for easier slicing); 1/4 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 1/2 Asian pear, grated (or 2 tablespoons pear juice); 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 small yellow onion, grated; 1/2 teaspoon freshly ground black pepper; 1 tablespoon vegetable oil; 2 green onions, sliced; Toasted sesame seeds; Butter lettuce leaves, steamed rice, and gochujang for serving

Bulgogi — Korean fire meat — is thin-sliced beef marinated in soy, Asian pear, and sesame, then seared hard and wrapped in lettuce with rice and gochujang.

byKalle Bergman

Jump to Recipe

Bulgogi is Korea’s most famous grilled dish and we understand why. Paper-thin slices of beef, marinated in a sweet and savory mixture of soy sauce, sesame oil, garlic, and grated Asian pear, then seared over high heat until the edges caramelize. It is the dish that introduces most people to Korean cooking. The flavors are approachable, the technique is simple. The result is something that disappears from the plate faster than almost anything else you can grill. The Asian pear in the marinade is not just for sweetness.

It contains enzymes that naturally tenderize the beef, which is why even a thirty-minute marinade produces noticeably tender meat. Partially freeze your ribeye or sirloin before slicing so you can get those thin, even cuts without a deli slicer. When it hits the pan, give the beef space and resist the urge to move it around. You want a hard sear, not a steam. Serve it the traditional way: wrapped in butter lettuce leaves with a spoonful of steamed rice and a dab of gochujang. Set everything out on the table and let people build their own wraps. It is interactive, fun, and always a hit.

Slice the Beef Paper-Thin and Marinate

Partially freeze ribeye or sirloin for 30 minutes until firm but not frozen solid. Slice as thin as possible against the grain – you want slices that are almost translucent. Combine soy sauce, brown sugar, sesame oil, grated Asian pear, garlic, ginger, grated onion, and black pepper. Pour over the beef and marinate for at least 30 minutes, up to overnight. The Asian pear enzymes tenderize the meat while the marinade flavors it.

Sear Over High Heat Without Crowding

Heat oil in a large skillet or grill pan over the highest possible heat until smoking. Spread the beef in a single layer – do not crowd the pan. Let it sit without moving for two full minutes so the sugars in the marinade caramelize and the meat develops charred edges. Flip and cook one more minute. Work in batches if necessary. Crowding the pan steams the beef instead of searing it, and you lose the caramelization.

Serve with Lettuce Wraps and Condiments

Transfer the bulgogi to a serving plate and garnish with sliced green onions and toasted sesame seeds. Serve with butter lettuce leaves, steamed rice, and gochujang on the side. To eat, place a lettuce leaf in your hand, add a spoonful of rice, top with bulgogi, add a small dab of gochujang, and fold. That combination of crisp lettuce, tender beef, warm rice, and spicy sauce is why the plate empties fast.

Frequently Asked Questions

Can I substitute for Asian pear?

Grated onion works as a substitute – it also contains tenderizing enzymes. You can also use two tablespoons of pear juice or finely grated kiwi.

What cut of beef is best?

Ribeye has the best flavor and marbling, but sirloin is a more economical choice that still works well. Avoid lean cuts like round – you need some fat for flavor.

Can I grill this instead of pan-frying?

Yes. Thread the marinated beef onto skewers and grill over high heat for 1-2 minutes per side. The outdoor grill adds even more char and smoke.

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About the Author

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur and the founder of Honest Cooking & Travel Magazine. His writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia or Spain.