If you’re looking for the perfect weeknight dinner that’s equal parts flavorful, fun, and easy to pull together, this Beef Bulgogi is it. Think marinated beef, scallion salad, lettuce wraps, and lots of lounging around the table because you’ll want to savor every bite of these Beef Bulgogi Lettuce Wraps.
Table of Contents
Why I Love This Recipe
You know those meals that are easy to prep, can be served al fresco, and just require your friends or family to DIY their own plate? These Beef Bulgogi Lettuce Wraps are one of those! The beef is quick to marinate, the scallion salad is bright and fresh, and the lettuce cups make it feel light but filling. Everyone gets to build their own plate, which is honestly half the fun. And you’ll find the recipe itself to be fantastic, it’s the kind of dinner that ends with everyone hanging out, sipping something cold, laughing around the table, and basically licking their plates clean.
I used to make these Beef Bulgogi Lettuce Wraps back in my private chef days and every single time people would RAVE about it! It's one of my favorite quick and easy yet impressive dinners that is packed with flavor and makes YOU (the cook) look like a star!
Ingredients & Substitutions
- Pear
- Garlic
- Soy sauce
- Sesame oil
- Fresh ginger
- Crushed red pepper flakes (optional if you want less spice)
- Light brown sugar
- Hanger steak (or ribeye as a great substitute)
- Vegetable oil
- Kosher salt
- Scallions
- Cilantro
- Rice vinegar
- Sesame seeds
- Salt
- Bibb lettuce
- Steamed white rice
How to Make
- Place the steak in the freezer for 30 minutes.
- While the meat chills, combine the pear, garlic, soy sauce, sesame oil, ginger, red pepper flakes, and sugar in a large resealable bag.
- After 30 minutes, slice the beef into very thin strips. Add to the marinade and toss to coat. Marinate at room temperature for at least 1 hour, or in the fridge for up to 8 hours.
- Heat 1 tablespoon of vegetable oil in a large skillet, cast iron, or wok over medium-high heat. Remove half the beef from the marinade, letting the excess drip off. Season lightly with salt and arrange in a single layer. Cook without moving until lightly browned, about 1 to 2 minutes, then toss and continue cooking until crisped at the edges, about 3 to 4 minutes total. Transfer to a plate and repeat with remaining oil and beef. Discard any leftover marinade.
- For the scallion salad, combine scallions, cilantro, sesame oil, rice vinegar, and sesame seeds in a medium bowl. Toss well and season with salt to taste.
- Serve the beef with lettuce cups, steamed rice, and scallion salad. Build Beef Bulgogi Lettuce Wraps at the table and dig in.
Tips & Tricks
- Freeze the beef for 30 minutes before slicing. This makes it so much easier to cut paper-thin strips, which means they’ll cook quickly and evenly.
- Make a double batch of bulgogi, you’ll thank me later. Leftovers are perfect over a rice bowl the next day, or toss them into my fried rice recipe and it’s next-level delicious.
- I love using hanger steak for these Beef Bulgogi Lettuce Wraps, but ribeye works beautifully too.
- Want less heat? Leave out the red pepper flakes. But trust me, the spice really rounds out the dish and makes it sing.
FAQ's
Can I prep this ahead of time?
Yes! The beef can marinate in the fridge for up to 8 hours. Just cook it off when you’re ready to eat.
What’s the best cut of beef for bulgogi?
I usually use hanger steak because it’s tender and flavorful, but ribeye is a fantastic option too.
Can I make this vegetarian?
Totally. Swap the beef for mushrooms or tofu, marinate the same way, and sauté until golden.
What do I serve with it?
Lettuce cups and steamed rice are perfect, but you could also add kimchi, pickled veggies, or roasted sweet potatoes to round out the meal.
What do I do with leftover Kimchi?
This fried rice is PERFECTION.
Similar Recipes
Beef Bulgogi Lettuce Wraps
Ingredients
For the Beef Bulgogi
- ¼ pear grated
- 3 cloves garlic grated
- 3 tablespoons soy sauce
- 1 ½ tablespoons sesame oil
- 1 tablespoon ginger grated and peeled
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon light brown sugar
- 1 pound trimmed hanger steak
- 2 tablespoons vegetable oil divided
- Kosher salt
For the Scallion Salad
- 8 scallions thinly sliced on a bias
- 1 cup cilantro leaves picked off and stems removed
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- Salt to taste
To Serve
- Bibb Lettuce
- Steamed White Rice
Instructions
- Place the steak in the freezer for 30 minutes.
- While the meat chills, combine the pear, garlic, soy sauce, sesame oil, ginger, red pepper flakes, and sugar in a large resealable bag.
- After 30 minutes, slice the beef into very thin strips. Add to the marinade and toss to coat. Marinate at room temperature for at least 1 hour, or in the fridge for up to 8 hours.
- Heat 1 tablespoon of vegetable oil in a large skillet, cast iron, or wok over medium-high heat. Remove half the beef from the marinade, letting the excess drip off. Season lightly with salt and arrange in a single layer. Cook without moving until lightly browned, about 1 to 2 minutes, then toss and continue cooking until crisped at the edges, about 3 to 4 minutes total. Transfer to a plate and repeat with remaining oil and beef. Discard any leftover marinade.
- For the scallion salad, combine scallions, cilantro, sesame oil, rice vinegar, and sesame seeds in a medium bowl. Toss well and season with salt to taste.
- Serve the beef with lettuce cups, steamed rice, and scallion salad. Build wraps at the table and dig in.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Wow!
So Easy & flavorful!!
Sliced the meat when defrosting- easy to make it thin while frozen. No ripe pears so used an apple.
Will make this on rotation.
A great recipe Gaby!
This is SO good. Followed the recipe exactly, but added avocado to the scallion salad. 10/10 will totally make again.
This is now part of our regular rotation, it is so good! And I love that you can do most of the prep ahead of time so it’s just a quick cook. If there are any leftovers, they make for killer fried rice too. Highly recommend this recipe!
The recipe doesn’t say when to add the garlic…
with the pear!! xx
What do you recommend as a substitute for the pear? I cannot eat pears.
apple!
These lettuce wraps are delicious and have become a family favorite!
Delicious. The meat is incredible and the crunchy lettuce wrap.is the perfect accoutrement.
I cook for my family a minimum of 5 times a week. Never once have I made a recipe two weeks in a row, let alone three times! This is one of the best recipes I have ever tried! Thank you so much for sharing!