Korean bulgogi is kind of something between a stir-fry and a barbecue. Thin slices of beef are marinated in a mix of soy sauce, sesame oil, garlic, sugar, and pear or apple for sweetness, then quickly grilled or seared until caramelized at the edges.
It’s the kind of dish that feels festive without much effort. The meat is served family-style with lettuce leaves, steamed rice, and an assortment of toppings. Everyone builds their own wrap at the table, choosing how much spice or crunch they want.
The beauty of bulgogi is in the balance: salty and sweet from the marinade, smoky from the grill/pan, and fresh from the lettuce and herbs. You can keep it mild or turn up the heat with more chili, depending on who’s eating. It’s flexible, fast, and works just as well for a weeknight as it does for a dinner party. 
Korean Bulgogi Lettuce Wraps
- Total Time: 16 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Thinly sliced beef marinated in a savory Korean-inspired sauce, then grilled and served in crisp lettuce cups. A quick, flavorful weeknight meal.
Ingredients
- 8 oz (227 g) beef, like entrecôte or steak, thinly sliced
- 1 shallot (finely chopped)
- 1 clove (finely chopped)
- 2 fl oz (60 ml) soy sauce
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 tbsp brown sugar
- 2 little gem (small lettuce)
- 1 red chili pepper (sliced)
- Coriander and rice (to serve with)
Instructions
- Mix the garlic, shallot, soy sauce, oil, ginger, and sugar together in a large bowl.
- Add the beef and marinate for at least one hour in the refrigerator.
- Heat a grill pan (or barbecue) to a high temperature and grill the beef for 30 seconds, or until rare/medium rare.
- Serve in little gem leaves with rice, garnished with coriander and chili pepper.
Notes
- For a deeper flavor, marinate the beef for at least 2-4 hours, or even overnight.
- If you don’t have a grill pan, you can pan-fry the beef over medium-high heat for 2-3 minutes per side.
- To make it ahead, prepare the marinade and marinate the beef. Grill the beef just before serving to maintain its quality.
- Prep Time: 15 minutes
- Cook Time: 1 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What type of beef is best for making Korean bulgogi?
Thinly sliced ribeye or sirloin works best for Korean bulgogi as it cooks quickly and becomes tender when marinated.
Can I use something other than pear or apple in the marinade?
Yes, you can substitute the pear or apple with grated kiwi or pineapple, which will also add sweetness and tenderize the meat.
How can I adjust the spiciness of the bulgogi?
To adjust the spiciness, you can add more chili flakes or gochujang to the marinade, or simply serve with a side of sliced jalapeños for those who prefer extra heat.
