Bulgogi Lettuce Wraps
In this recipe tutorial, you’ll learn how to make Korean beef bulgogi with simple ingredients and turn it into a healthy appetizer for any occasions—including a certain sporting event kicking off this
month.
With South Korea being front and center for the next two weeks, I am sharing this easy and delicious Bulgogi Lettuce Wraps recipe with you
Bulgogi is one of the most popular Korean recipes. Bulgogi is basically stir-fried or grilled beef. Bulgogi beef is thinly sliced and cooked after being marinated. I did a simple stir-fry for my recipe.
For the marinade, I used soy sauce, sugar, garlic, McCormick® Chili Powder and McCormick® Black Pepper, Coarse Ground. The chili powder and coarse ground black pepper really jazz up the plain marinade; they also add heat and peppery nuance to the beef!
While watching figure skating or snow boarding, dig in and enjoy this iconic Korean dish. The assembling and eating part will be fun, as you turn the bulgogi into fresh, crisp and healthy lettuce wraps. Top with kimchi, sink in and enjoy!
Disclaimer: This post is sponsored by McCormick®. The opinion and text are all mine.
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Based on 26 Review(s)
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Stephen Mark Goldfinger
Bulgogi is a staple in our house. (Even make my own kimchi, but that’s not for every household :-) Costco carries Korean red pepper flakes (Sorry McCormack) which certainly add to authenticity. Adding sesame oil also makes it closer To the authentic flavor.
Rasa Malaysia
Hi Stephen, McCormick also has Korean chili powder: https://www.mccormick.com/gourmet/spices-and-flavors/spices/red-pepper-gochugaru-korean-style. I didn’t use it because I am trying to make this recipe more accessible for most people. Yes, sesame oil for sure. I opted out, again, to make the recipe accessible for most people. I don’t want to discourage people to try this Bulgogi Lettuce Wraps recipe because of ingredients they can’t get. :)
Janet
Toasted sesame oil isn’t difficult to find–I live in rural NC, and all of the local supermarkets carry it. My main problem with McCormick Chili Powder is the salt content–I’d suggest a dash of cayenne, which isn’t salt loaded. Of course, you might want to compensate and add garlic.
I love your recipes, but this one kind of ignores the Korean trio of garlic/ginger/sesame, and also the Asian pear (apples or regular pears both can cover for this).
Bulgogi in lettuce wraps is brilliant
Rasa Malaysia
Hi Janet, I supposed it’s easier to get Asian ingredients these days. To make a recipe accessible to most Americans (non-Asians), I take into consideration if they would use the ingredients much at all after trying the recipe. For sesame oil, you use probably 1/2 teaspoon, or max 1 teaspoon in this recipe, so does it affect the taste so much more? Not the fundamental taste of this dish, but aromas, yes. Again, McCormick Chili Powder was my choice as 3 dashes are really not that much. The salt content will actually enhance the flavor since I didn’t use too much soy sauce. I don’t think ginger belongs in this dish, onion and garlic yes. Pear juice, of course that would make the meat tender and sweeter, again, will most Americans buy pear juice to make this dish? Probably not. My goal as a recipe developer is to simplify my recipes so most people can attempt the recipes at home. I have been doing this for almost 13 years, I have a best-selling published cookbook with rave reviews. I have had a lot of feedback from my readers in the last 13 years. I am a Chinese-Malaysian, even for my native cuisines, I make them easier by cutting out ingredients that don’t affect the core tastes too much. For example: there are probably 10 ingredients to make a truly authentic and chef-quality Chinese sweet and sour sauce, I make mine using 5 ingredients. Ultimately, it’s the final taste. It still tastes like a sweet and sour dish, of course, not that refined, but unmistakenly it. My tagline is easy delicious recipes, and I try to stick to that with my recipes. If a lot of people attempt my Asian recipes with ease and get introduced to new Asian flavors, to me it’s a win. I have added sesame oil and pear juice in the Cook’s Note, for those who wants to use it. Thanks for your feedback and suggestions.
Janet
I think that most folks who follow your recipes are likely to use some Asian ingredients frequently. Toasted sesame oil, for instance, has been in my pantry for decades–I not only use it for Chinese and Korean dishes, but also in middle eastern cooking, ie hummus, which I learned to put together during our years in Saudi Arabia. Sesame oil is cheap, and lasts a very long time, particularly if refrigerated. I think you underestimate your readers in watering down traditional recipes. A 5 ingredient sweet sour sauce is absolutely wonderful, but by not introducing your followers to a larger range if tastes, you are underestimating them. I have always appreciated your suggestions about optional ingredients and substitutions. In the case of this recipe, kimchee is likely to be the stopping point for many of your readers–every couple of years I try it again, but …
Rasa Malaysia
Hi Janet, here is my Cook’s Notes. For authentic Bulgogi, you will need 1/2 cup of pear juice and 1 teaspoon of Sesame Oil to marinate the meat.
S Resnick
How much Chili powder in the Bulgogi recipe?
Rasa Malaysia
3 dashes. Heavy dashes if you want more heat.
Jonathan Schrauer
Always love your recipes. How long doI marinate the bolgogi?
How’s Dozer doing?
Rasa Malaysia
You don’t really need to marinate that long, I cooked right away. But you can marinate for 15 minutes if you want.
Sheri
Thank you for great recipes! I always have fun with them.