Korean Beef Lettuce Wraps Recipe

Overhead picture of a white plate full of korean beef lettuce wraps.

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5 from 1 vote

A spicy handheld salad that makes a fantastic appetizer or lunch.

Prep Time15

Cook Time5

Marinading Time30

Total Time50

Course: Dinner, Lunch

Cuisine: Korean

Keyword: Bulgogi, salads, Steak Salad

Servings: People (approx 4 wraps each)

Author Nicky Corbishley

Ingredients

Bulgogi beef:

2 medium sirloin or ribeye steaks thinly sliced (about 500g/1.1lb-600g/1.3lb altogether)
2 tbsp dark soy sauce
2 tbsp gochujang paste
1 tbsp minced fresh ginger
2 tbsp light brown sugar
2 tbsp mirin
2 cloves garlic peeled and minced
½ tsp freshly ground black pepper
1 grated sweet apple no need to peel
1 tbsp toasted sesame oil
2 tbsp neutral oil (for frying) - I use avocado oil, but rapeseed or vegetable oil will work fine

To assemble:

2-3 heads romaine or butter lettuce leaves removed, washed and dried (we want 16-20 leaves altogether - the outer, larger leaves are best)
1 large carrot sliced into thin strips
⅓ cucumber chopped into small chunks
1 red bell pepper seeded and chopped into small chunks
3 spring onions (scallions) sliced into thin strips
1 tsp sesame seeds
2 tbsp unsalted peanuts toasted and roughly chopped (optional)

Instructions

Making the Bulgogi Beef

Place the steak in the freezer for 30 minutes to firm up slightly, then slice thinly against the grain, using a sharp knife. Lightly freezing the meat will help you slice it more easily.
2 medium sirloin or ribeye steaks
Place the sliced steak in a large bowl and add all the bulgogi ingredients, except the neutral oil.
2 tbsp dark soy sauce, 2 tbsp gochujang paste, 1 tbsp minced fresh ginger, 2 tbsp light brown sugar, 2 tbsp mirin, 2 cloves garlic, 1/2 tsp freshly ground black pepper, 1 grated sweet apple, 1 tbsp toasted sesame oil
Mix together thoroughly, then cover and refrigerate for 3 to 4 hours.
In a large frying pan (skillet), heat the neutral oil over medium-high heat. Scoop out the steak, using a slotted spoon, allow any excess sauce to drip off, then fry the steak in the hot oil. Use tongs to separate the steak slices during cooking, and cook until cooked through which should take approximatley 5 minutes.
2 tbsp neutral oil

Assemble the lettuce wraps

Place the lettuce leaves, on a large platter and fill with the bulgogi beef, carrot, cucumber, bell peppers and spring onions (scallions). Sprinkle with the sesame seeds and toasted peanuts (optional) before serving.
2-3 heads romaine or butter lettuce, 1 large carrot, 1/3 cucumber, 1 red bell pepper, 3 spring onions (scallions), 1 tsp sesame seeds, 2 tbsp unsalted peanuts

Notes

You can use any lettuce you like for these wraps, but I’d recommend crispier lettuce leaves, such as romaine, as they hold together better.

Tip: If you want to make these wraps more substantial, you can add a spoonful of cooked rice to each wrap.

Nutritional information is approximate per serving and each serving will be approx. 4 lettuce wraps per person depending on the size of your lettuce.

Nutrition

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