Name: Korean Bulgogi Lettuce Cups Vibrant Fresh Way Your Family Will Love
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Cuisine: Korean
Ingredients: 2 medium sirloin or ribeye steaks thinly sliced about 500g or 1.1lb-600g or 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; 1/2 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; 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; 1/3 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

Description

These Korean Bulgogi Lettuce Cups combine tender marinated bulgogi beef with fresh vegetables for an easy dinner. Perfect for a weeknight dinner or a family dinner, they bring bold Korean lettuce wraps flavors everyone will enjoy.

Ingredients

Scale

2 medium sirloin or ribeye steaks thinly sliced about 500g or 1.1lb-600g or 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
1/2 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
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
1/3 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

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Instructions

Chill the steak in the freezer for 30 minutes to make it firmer and slice it thinly against the grain with a sharp knife.
Mix the steak with the bulgogi ingredients except the neutral oil in a large bowl, cover, and refrigerate for 3 to 4 hours.
Heat the neutral oil in a large frying pan over medium-high heat, cook the steak slices separated with tongs until fully cooked, about 5 minutes.
Arrange the lettuce leaves on a platter and fill each with cooked bulgogi beef and prepared vegetables, then sprinkle with sesame seeds and peanuts if using before serving.

Notes

You can use any lettuce you prefer but crispier leaves like romaine hold up better
To make these wraps more filling, add a spoonful of cooked rice to each one

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dinner
Method: Stovetop
Cuisine: Korean

Nutrition

Serving Size: 1 wrap
Calories: 414kcal
Sugar: 16g
Sodium: 659mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 4g + 10g
Trans Fat: 0.3g
Carbohydrates: 24g
Fiber: 3g
Protein: 30g
Cholesterol: 91mg