If you’re a fan of Korean bulgogi, you’ll love these Korean Beef Lettuce Wraps. Grilled, tender bulgogi beef served with kimchi on top of rice and lettuce wraps…so delicious!
These Korean beef lettuce wraps are incredibly easy to make. The bulgogi marinade is very simple and grilling the thinly sliced steak takes just 2 minutes per side.
This make-ahead friendly recipe is a great weeknight dinner idea. I promise, everyone will love it!
One of my favorite Korean-inspired recipes: Korean Beef Lettuce Wraps!
If you like Korean BBQ, these Korean lettuce wraps are the perfect way to enjoy a delicious and easy meal at home. You’ll love the authentic flavors of tender bulgogi beef slices served with rice and kimchi on lettuce.
These Korean beef lettuce wraps are an easy weeknight dinner idea that can be prepped ahead to save you some time. The beef can be marinated overnight and grilled the next day (these cook for 2 minutes per side only!), so it’s super quick and easy.
You can even serve these as appetizers, along with Asian-inspired Bang Bang Shrimp Tacos and Soba Noodle Salad. By the way, we’re big fans of lettuce wraps over here! Have you tried our Asian Chicken Lettuce Wraps yet?
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What Is Bulgogi Beef?
Have you ever had bulgogi beef? It’s a beloved traditional Korean BBQ dish. “Bulgogi” means “fire meat” in Korean, referring to its cooking style, which is grilled over high heat.
Bulgogi is thinly sliced beef marinated in a special savory and sweet marinade. It’s super delicious, savory with a bit of sweetness from the brown sugar.
My favorite cuts of meat to use for bulgogi are sirloin and ribeye. Stay away from lean or fibrous cuts, such as flank or skirt steak. This way, you ensure that the meat will always turn out tender.
Ingredient Notes
Making these Korean beef lettuce wraps is very easy, with simple ingredients. Perhaps the hardest ingredient to find is the Asian pear, but worry not! Below I share where to find it as well as substitutions.
- Asian pear (grated): They contain an enzyme that tenderizes meat. They look like apples, but the skin is very thin and is yellow-green-ish in color. Substitute: Bosc pear.
- Thinly sliced steak, such as sirloin or ribeye.
- Soy sauce: For deep savory flavors.
- Light brown sugar: Adds a touch of sweetness that balances the saltiness of the soy sauce. It also helps to caramelize the beef for a nicer sear.
- Garlic, ginger, and scallions: These are the aromatics for the marinade. Lots of flavor!
- Sesame oil: This aromatic oil adds unique flavors that are essential in good bulgogi.
- Ground black pepper
- Lettuce: I use Boston or Bibb lettuce. Their shape is perfect for lettuce wraps.
- Rice: I use long grain white rice.
- Toppings: Kimchi, sesame seeds, scallions, or anything you’d like.
Step-by-Step Instructions
These Korean beef lettuce wraps are so easy to make. Most of the ingredients can be prepped ahead, making this dish a great weeknight dinner option.
Step 1 | Marinate bulgogi beef
In a large resealable plastic bag, combine all the bulgogi marinade ingredients. Add the thinly sliced beef and make sure it’s all evenly coated. Seal bag and refrigerate for at least 3 hours or overnight.
Step 2 | Cook rice
Cook rice according to package directions. I use my handy rice cooker! For every 1 cup of rice (rinsed), I use 1 ⅓ cups of water. You can also cook rice on the stovetop – see recipe card below for instructions.
Step 3 | Grill beef
Heat a grill pan over HIGH heat and lightly oil it. Cook beef (shake off excess marinade) for about 1 to 2 minutes on each side until seared. The beef will cook fast because it’s thinly sliced, so you need high heat to get a good sear for caramelization.
Step 4 | Assemble
The best way to serve these Korean lettuce wraps is family-style! Arrange the cooked warm rice, lettuce leaves, kimchi, scallions, sesame seeds, and the grilled Bulgogi beef on the table.
Everyone can assemble their own lettuce wraps and have a great time with good food! I like to add a little bit of rice on top of the lettuce, followed by beef, kimchi, scallions and scallions.
Substitutes for Asian Pear
Traditional Bulgogi marinade always calls for grated Asian pear. It contains an enzyme that tenderizes meat very well. Plus, it also adds an extra touch of sweetness.
My Asian grocery store always carries Asian pears, but I understand that they can be hard to find. Here are a few substitutions you can try:
- Bosc pear: It will still add some sweetness and help tenderize the meat.
- Kiwi: Kiwi is a strong tenderizer. Use only half of what the recipe calls for, and marinate for 30 minutes to 1 hour max. Otherwise, the meat will turn into mush.
- Leave it out: If you prefer to omit the pear, that’s fine. The soy sauce will help tenderize the meat a little, but not as well as pear would.
Make Ahead and Prep Ahead
Yes, these Korean beef lettuce wraps are make-ahead friendly! This is what I do to prep this recipe in advance:
- Cook the rice 1 day in advance and reheat in the microwave oven later. I’d recommend sprinkling the rice with some water before microwaving to help it get soft.
- Prep and wash the lettuce.
- Marinate the beef overnight, but no more than 24 hours. Cook the beef right before serving.
More Asian Weeknight Recipes
If you love Asian-inspired recipes, I have great recommendations! These are all very easy to make and can be served family-style:
Recipe FAQs
Bosc pears will work in a pinch. Another option is kiwi, although it’s very strong. If using kiwi, use half of what the recipe calls for (so 2 tablespoons of grated kiwi per pound of beef) and marinate for 30 minutes to 1 hour max.
You can opt to omit it. The soy sauce will still somewhat tenderize the meat, but it won’t do as good of a job as the pear will.
At least 3 hours or overnight. Note: If using kiwi as a substitute for Asian pear, marinate for 30 minutes to 1 hour max.
I like to use sirloin or ribeye. Try to stay away from flank or skirt steak, as these will be too tough and chewy.
I like to use Boston or Bibb lettuce, but you can also use Green Leaf or Red Leaf lettuce.
Tips for Success
- Thinly slice the beef for best results. This will allow the marinade to penetrate better and be more tender. About ⅛ inch thin is good. Marinate for at least 3 hours or overnight.
- Because the beef is thinly sliced, it only takes 1 to 2 minutes per side to cook. Use high heat to get a good sear on the outside.
- Asian pears contain an enzyme that tenderizes beef very well. If you can’t find it, use Bosc pear as a substitute. See recipe notes below for more details.
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Korean Beef Lettuce Wraps
Equipment
Ingredients
- 1 pound sirloin steak, thinly sliced - about ⅛ inch thin
- Cooking oil for griddle
- 1 cup long grain white rice
- 1 head Boston or bibb lettuce, leaves separated
- Kimchi for topping
- Sesame seeds for topping
- Sliced scallions for topping
Bulgogi marinade
- ¼ cup grated Asian pear, peeled - see note for substitutions
- ¼ cup soy sauce
- 2 tablespoons light brown sugar
- 4 cloves garlic, minced
- 2 teaspoons minced ginger
- 2 scallions, sliced
- 1 tablespoon sesame oil
- ¼ teaspoon ground black pepper
Instructions
- Marinate the beef: In a resealable Ziploc bag, combine all the bulgogi marinade ingredients until evenly combined. Add the thinly sliced meat, making sure it’s evenly coated in the marinade. Refrigerate for at least 3 hours or overnight.
- Cook the rice: Rinse the uncooked rice with water a few times (this will remove excess starch). In a rice cooker, combine the 1 cup of rice with 1 ⅓ cups of water. Cook according to rice cooker directions. Stovetop method: Combine rinsed rice with water and cover with a lid. Bring to a boil and then reduce to a simmer. Simmer (covered) for 20 minutes or until the water is fully absorbed and the rice is tender.
- Grill meat: Heat a large griddle or pan over HIGH heat with a little bit of cooking oil. Sear the marinated steak slices (shake off excess marinade) for about 1 to 2 minutes per side. Tip: Do not overcrowd the pan – this will keep the pan hot throughout for a good sear. Cook the beef in batches.
- Assemble: Add some rice on top of the lettuce leaves, then the cooked beef, kimchi, sliced scallions, and sesame seeds (or any toppings you may like). I like to serve this dish family-style and let everyone build their own lettuce wraps.
Notes
- Choice of steak: Sirloin or ribeye are my top choices. Don’t use flank or skirt steak.
- Asian pear: It contains an enzyme that tenderizes meat very well. Asian pears actually look like apples and they look green-yellow on the outside. If your local grocery store doesn’t carry it, try Asian grocery stores.
- Substitutes for Asian pear:
- Bosc pear: Find one that’s on the softer side.
- Kiwi (peeled): Use only half of what the recipe calls for, and marinate for 30 minutes to 1 hour max since it is a strong tenderizer.
- Leave out the pear: The soy sauce will help tenderize the meat a little, but not as well as the pear would.
- Lettuce: I like to use Boston or bibb lettuce. Other great options are butter lettuce, Green Leaf or Red Lead lettuce.
- If you have leftover cooked rice, this recipe would be great for it!
Katie says
I used flank steak (even though it says not to) and it was amazing. This is my favorite bulgogi type recipe yet. I get Asian pears from Walmart so they’re not as hard to find as you’d think!
Tania says
Thank you so much, Katie!