Craving big, bold flavor? Try these Korean Beef Bulgogi Lettuce Wraps. Thinly sliced flank steak is transformed by a tenderizing marinade into melt-in-your-mouth bulgogi. Piled into crisp lettuce cups and finished with a creamy kimchi gochujang aioli, each bite delivers a satisfying blend of savory, sweet, spicy, and tangy notes, plus contrasting textures of tender beef and crunchy lettuce. This recipe is perfect for a weeknight dinner, a casual gathering, or a simple lunch—easy to prepare with about 15 minutes of hands-on time and a short marinating period.
Bring the flavors of Korean BBQ into your kitchen!
The layers of flavor in this recipe are impressive: sweet, salty, tangy, and spicy all balance with the rich umami of the marinade. The beef is tender from a simple velveting technique and the kimchi gochujang aioli adds a creamy, slightly spicy kick.
These wraps are light yet satisfying. They work wonderfully as an appetizer for a party, a family-style main, or as a build-your-own station where guests assemble their own lettuce cups. If you prefer a heartier meal, serve the bulgogi over rice with steamed vegetables for an easy bulgogi bowl. No matter how you serve it, the beef and sauce combination is versatile and addictive.
Key ingredients
Below are notes on the main ingredients to help you shop and prepare. The full list with measurements appears in the recipe card further down.
- Flank steak – A lean, flavorful cut that slices well across the grain. Skirt steak or top sirloin are good alternatives if you prefer.
- Mirin – A sweet rice cooking wine that adds depth. If you don’t have mirin, you can substitute a mild rice vinegar with a touch of sugar or a dry white wine.
- Cornstarch + baking soda – These ingredients tenderize the beef and help create an exceptionally tender texture when combined with the marinade. The technique is often called velveting.
- Gochujang sauce – A Korean fermented red chili paste that brings both heat and sweetness. It is the primary source of spice for the aioli and adds characteristic flavor to the dish.
- Korean BBQ seasoning (optional) – A dry spice blend can be added to amplify the savory profile of the meat. It’s optional but useful if you like a pronounced Korean BBQ flavor.
- Korean BBQ sauce – Used to finish the cooked beef for a glossy, sticky coating. You can use a homemade sauce or a store-bought bottle if you’re short on time.
Instructions
Step-by-step photos help illustrate the process below. The written instructions in the recipe card include timing and exact measurements.
How to serve the bulgogi
Lettuce wraps: Spread a spoonful of kimchi gochujang aioli in a butter lettuce cup, top with the Korean BBQ beef, add an extra drizzle of sauce, and finish with chopped green onions and sesame seeds. These are perfect for hands-on eating and make a fresh, light bite.
Bulgogi bowl: Build a bowl with steamed white or brown rice, add the bulgogi, and top with steamed broccoli or other vegetables. Add a dollop of the aioli and an extra splash of BBQ sauce to tie the bowl together.
Bulgogi tacos: Warm a soft tortilla, smear with kimchi gochujang aioli, fill with the beef, drizzle with BBQ sauce, and top with diced green onions for a fusion-style taco that’s quick and delicious.
Korean BBQ Beef Bulgogi
Ingredients
- 2 tablespoons mirin
- 4 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 tablespoon Korean BBQ seasoning (optional)
- 1 ½ pound flank steak, sliced into 2 inch strips
- ¼ cup mayonnaise
- 2 tablespoons gochujang sauce
- ¼ cup kimchi
- ¼ cup Korean BBQ sauce, plus more for serving
For serving (optional)
- 12 lettuce leaves
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, diced
Instructions
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Add the mirin, soy sauce, cornstarch, and baking soda to a large zip-top bag. Add the Korean BBQ seasoning if using.
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Add the sliced flank steak and toss to coat each piece evenly with the marinade.
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Refrigerate for 30–60 minutes to allow the meat to tenderize and absorb flavor.
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While the steak marinates, whisk together the mayonnaise, gochujang, and chopped kimchi in a small bowl to make the kimchi gochujang aioli. Adjust the gochujang to taste for spiciness.
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When ready to cook, heat a wok or large skillet over high heat until very hot.
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Add the marinated steak and any marinade from the bag to the hot pan. Spread the strips out so they sear quickly and evenly.
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Cook for about 5–6 minutes, stirring occasionally. During the last minute of cooking, drizzle the Korean BBQ sauce over the steak and toss until well coated and glossy.
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To serve, place a dollop of kimchi gochujang aioli on a lettuce leaf, top with the sauced beef, add an extra drizzle of BBQ sauce if desired, and garnish with diced green onions and sesame seeds.
Notes
- Gluten-free option: Substitute tamari for soy sauce in the marinade and use a gluten-free gochujang if needed. Check all packaged ingredients for gluten-free labeling.
- Spice level: This dish is generally mild; most heat comes from the gochujang in the aioli. Adjust the amount of gochujang to increase or reduce spice to your preference.