Beef Bulgogi Lettuce Wraps

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The most perfect summer meal – Beef Bulgogi Lettuce Wraps!

Beef Bulgogi Lettuce Wraps from (@whatsgabycookin)

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? This is one of those! And you’ll find the recipe itself to be fantastic and then it’ll lead to some lounging around after dinner just enjoying your company and basically licking your plate clean.

I’ve been making these Beef Bulgogi Lettuce Wraps since back in the private chef days. They were always a hit with my clients as they are packed with flavor, a fun dinner item and can be made into incredible leftovers.

Beef Bulgogi Lettuce Wraps

The meat is marinated in sesame oil and soy sauce along with pear for some sweetness and garlic, all of which leads to some truly flavorful meat.

Beef Bulgogi Lettuce Wraps

A few tips and tricks before you whip this up.

  • You might want to make a double batch so you can eat some leftover Beef Bulgogi over a rice bowl the following day. You can add it to my fried rice recipe and it’s incredible.
  • Make sure you freeze the meat for 30 minutes before slicing and marinating. This allows you to slice SUPER thin strips of beef which will cook more quickly and make for the best bulgogi.
  • I use a hanger steak often when making this (it’s my favorite cut of beef) but you can use Ribeye too!
  • If you don’t want it too spicy, you omit the red pepper flakes – but don’t fear – the spice really enhances the dish!!

Okay – away you go!!

Beef Bulgogi Lettuce Wraps

Beef Bulgogi Lettuce Wraps

5 from 9 votes
Bulgogi is one of the most flavorful quick and easy dishes you'll ever make! Made with thin, marinated slices of beef and then cooked quickly over high heat, you'll have dinner ready in no time!
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine Asian, Fusion, Asian
Servings 4 servings


For the Beef Bulgogi

  • ¼ pear grated
  • 3 cloves garlic grated
  • 3 tablespoons  soy sauce
  • 1 1/2 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


  • Freeze the meat for 30 minutes.
  • While the meat is chilling, combine the grated pear, soy sauce, sesame oil, ginger, red pepper flakes and sugar in a large zip-top plastic bag.
  • After 30 minutes of chilling, use a sharp knife to slice the meat into very thin strips. Add the meat to the marinade and mix everything together until evenly coated. Let sit at room temperature for at least 1 hour, or chill in the refrigerator for up to 8 hours.
  • Heat 1 tablespoon vegetable oil in a large skillet or cast iron or wok over medium-high. Remove half of meat from marinade, letting excess drip back into bag. Season lightly with salt and cook in a single layer without moving until lightly browned, about 1-2 minutes to create a golden sear. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3-4 minutes total. Transfer to a plate. Repeat with remaining 1 tablespoon vegetable oil, remaining meat, and more salt. Discard excess marinade.
  • To make the scallion salad, combine the scallions, cilantro, sesame oil, rice vinegar and sesame seeds in a medium bowl. Toss to combine. Season with salt as needed.


Serve the the cooked meat with lettuce cups, steamed white rice and the scallion salad. Assemble lettuce wraps as needed.

Nutrition Information

Calories: 486kcal | Carbohydrates: 25g | Protein: 26g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 695mg | Potassium: 481mg | Fiber: 2g | Sugar: 5g | Vitamin A: 677IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 3mg

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. I have that defective “cilantro tastes like soap to me” gene. Do you think parsley would work or just skip it?

  2. Great recipe, but I’ll be honest sometimes too many ingredients make me shy away from trying it. I love lettuce wrap though so will give it a go.

  3. My favorite dish to cook with soy sauce is chicken fried rice but I’ve been wanting to try lettuce wraps for a while now, I’ll try this recipe soon

  4. LPT: If you’re lucky enough to live in a major city in California you can almost bet you’ll be able to find a korean market where you can buy pre-marinated bulgogi meat and save an extra step 😛

  5. 5 stars
    This was a fan favorite at our home! The scallion salad was such a yummy topping. Will need to double it next time.

  6. 5 stars
    I have made these twice with beef. Then, once I substituted chicken thighs. This recipe is so flavorful.
    I told my husband this tastes so much better than lettuce wraps in a restaurant.
    Thanks, Gaby. From Gabby.

  7. 5 stars
    I made the Beef Bulgogi for a special New Year’s Day Dinner for 2! Amazing flavors! Me and my hubby loved it. Definitely going in my recipe collection. I added some extra chives since I was low on scallions and live butter lettuce was all I could find. Thank you for this great recipe!

  8. 5 stars
    This was really delicious!! Was planning on saving the leftovers for lunch the next day, but there were zero leftovers!! I’m sure it would be just as great leftover – will definitely make again!

  9. 5 stars
    So good and very quick to prepare. Slightly shocked how damn good this is for minimal effort. I used flank steak and marinated for 8 hours. I added the garlic to the marinade, although it’s not listed in the ingredients to mix in.

  10. 5 stars
    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!

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