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Bulgogi Beef Lettuce Wraps Recipe

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4.3 from 9 reviews

These Bulgogi Beef Lettuce Wraps combine savory, sweet, and spicy flavors in a quick and easy stir-fry. Ground sirloin is cooked until crispy and then simmered with a flavorful sauce made from soy, brown sugar, mirin, and gochujang. Served in fresh butter lettuce leaves with crunchy julienned vegetables and a sprinkle of sesame seeds, they make a perfect light yet satisfying meal or appetizer.

Ingredients

Beef Mixture

  • 1 tbsp sesame oil
  • 1 lb ground sirloin
  • 1/2 tsp salt
  • 1/2 medium onion, sliced
  • 1 pear, grated
  • 4 large garlic cloves, minced

Sauce

  • 1/4 cup soy sauce
  • 3 tbsp dark brown sugar (light is fine too)
  • 3 tbsp mirin
  • 2 tbsp sesame oil
  • 1/4 tsp black pepper
  • 1 tbsp gochujang or sambal oelek

Wrap & Garnish

  • 4 green onions, sliced
  • 1 large head butter lettuce
  • 1/2 cup julienned carrots
  • 1/2 cup julienned red peppers
  • 1 tbsp sesame seeds

Instructions

  1. Cook the Beef: Heat a large wok or non-stick skillet over medium-high heat. Add 1 tablespoon of sesame oil and swirl to coat the pan. Add the ground sirloin and sprinkle with 1/2 teaspoon salt. Use a wooden spoon to break the beef into small pieces, cooking for 6-8 minutes until the beef is browned and develops a crispy exterior. Continue breaking up the beef as it cooks.
  2. Prepare the Sauce: While the beef cooks, slice the vegetables if not already done. In a jar with a lid or a small bowl, combine the soy sauce, brown sugar, mirin, 2 tablespoons sesame oil, black pepper, and gochujang or sambal oelek. Shake or whisk vigorously until the brown sugar is fully dissolved and the sauce is well mixed.
  3. Add Onion, Pear, and Garlic: Once the beef is cooked and crispy, add the sliced onion and grated pear to the pan. Cook for an additional 4-5 minutes until the onion softens completely. Then add the minced garlic and cook for another 1-2 minutes until fragrant and softened.
  4. Incorporate the Sauce and Green Onions: Pour the prepared sauce over the beef mixture, sprinkle in the sliced green onions, and continue cooking while stirring frequently. Allow the sauce to thicken and coat the beef evenly, which should take about 3-4 minutes.
  5. Assemble the Wraps: Spoon the cooked bulgogi beef into individual butter lettuce leaves. Top each wrap with julienned red peppers and carrots, and finish with a sprinkle of sesame seeds. Serve immediately.

Notes

  • Use ground sirloin for a lean yet flavorful beef base, but ground chuck can also work if preferred.
  • Grated pear helps tenderize the beef and adds natural sweetness; a ripe Asian pear is ideal.
  • If gochujang is unavailable, sambal oelek is a good substitute for heat and depth.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • Make sure to toast the beef well for a nice crispy texture that adds extra flavor.
  • These wraps are best served fresh to preserve the crispness of the lettuce and vegetables.

Find it online: https://marthatasty.com/bulgogi-beef-lettuce-wraps-recipe/