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.
Pairs well with:
Bulgogi Lettuce Wraps Recipe
Bulgogi Lettuce Wraps - how to make Korean beef bulgogi with simple ingredients and serve as lettuce wraps. A healthy appetizer for any occasions.
Ingredients
- 12 oz thinly sliced sirloin
- 1 tablespoon vegetable oil
- 1/4 small onion thinly sliced
- 2 cloves garlic finely minced
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sugar
- 3 dashes McCormick® Chili Powder
- 3 dashes McCormick® Black Pepper Coarse Ground
- 1 tablespoon chopped scallion
- White sesame for garnishing
- Kimchi sliced, for garnishing, optional
- 1 head butter lettuce or iceberg lettuce
Directions
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1Marinate the sirloin with garlic, soy sauce, sugar, McCormick® Chili Powder and McCormick® Black Pepper, Coarse Ground. Stir to mix well. Set aside for 15 minutes to marinate.
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2Heat up a skillet with the vegetable oil. Add the onion and saute for about 10 seconds. Add the sliced sirloin. Stir and cook until the meat is cooked. Top with the scallion and white sesame. Transfer out to a serving platter.
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3Tear off the leaves from the lettuce. To assemble the Bulgogi Lettuce Wraps, add 1 tablespoon of the Bulgogi onto the center of the lettuce leaf, then top with the sliced kimchi, if using. Serve immediately.
Recipe Notes
If there is an Asian or Korean store near you, you will be able to buy pre-sliced beef at the store. If not, buy beef sirloin, freeze it and then slice very thinly with a sharp knife. After the beef is sliced, cut them into smaller bite size pieces. For authentic Bulgogi, you will need 1/2 cup of pear juice and 1 teaspoon of Sesame Oil to marinate the meat.
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Ernest Miller
What other ingredients might work? Fish?
Rasa Malaysia
Shrimp would be very good, or chicken.
DON OWENS
RASA, JUST FINISHED DEVOURING YOUR BULGOGI LETTUCE WRAP. I DONT USE MANY ASIAN RECIPES AND WAS DELIGHTED WITH THE TASTE. MY SON, GRAND DAUGHTER AND WIFE ALSO WERE WELL PLEASED . WILL CERTAINLY RETRY AND THIS ONE AND LOOK FORWARD TO OTHERS.
THANKS, DON
Rasa Malaysia
Hi Don, yes please try my other recipes they are all great.
Cheryl
To make it vegetarian, you can replace the meat with sliced shiitake mushrooms.
Rasa Malaysia
Good idea Cheryl.
delbert harritt jr
hiya Bee!! been pinning quite a few of your recipes over the years now.just printed out you beef bulgogi wraps that i’m going to try this weekend.any suggestions for a dipping sauce?
Rasa Malaysia
Hi Delbert, thanks for your support. You can get bottled dipping sauce for Korean BBQ. You can get it at the Asian stores.
Mary-Anne
Being in California Korean and all Asian ingredients are so readily available I use -Gochujang-Chung IE Korean style chile paste. Love the flavour! We add some steamed Korean rice, beef and Korean chile paste with beef in Boston Bibb Lettuce leaves. Good with lamb, pork, chicken too. Great for entree or easy to eat appetizers!
I am delighted to hear Asian ingredients have become more readily available!!!!
Rasa Malaysia
Hi Mary-Anne, thanks for trying my bulgogi lettuce wraps. :)
Sheri
Thank you for great recipes! I always have fun with them.
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.
S Resnick
How much Chili powder in the Bulgogi recipe?
Rasa Malaysia
3 dashes. Heavy dashes if you want more heat.
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.
Maureen
Thank you for keeping your recipes simple. I have stacks of recipes that I never end up trying because I don’t have the ingredients on hand. Quite a delight to find a simple one like this that I will now try. Thank you!