Air Fryer Korean BBQ Beef Lettuce Wraps with Gochujang Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent marinated Korean BBQ beef cooked quickly in the air fryer, served in crisp lettuce leaves with a spicy-sweet gochujang dipping sauce. This Korean-inspired beef recipe, ready in about 50 minutes, pairs flank steak, thinly sliced, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 10 min Serves 4 Korean cuisine 320 cal/serving

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Ingredients

1 lb flank steak, thinly sliced
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
3 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp gochujang (Korean chili paste)
1 tbsp rice vinegar
2 stalks green onions, thinly sliced
12 romaine lettuce leaves
1 tbsp toasted sesame seeds
as needed vegetable oil spray

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Instructions

Step 1: In a medium bowl, combine 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated ginger. Add 1 lb thinly sliced flank steak and toss to coat. Marinate for at least 30 minutes.
Step 2: Preheat the air fryer to 400°F. Lightly spray the basket with vegetable oil. Arrange marinated beef slices evenly in the basket in a single layer.
Step 3: Cook beef in the air fryer for 8-10 minutes, shaking the basket halfway through, until beef edges are slightly caramelized and cooked through.
Step 4: While beef cooks, whisk together 2 tbsp gochujang and 1 tbsp rice vinegar in a small bowl to make dipping sauce.
Step 5: To serve, place cooked beef in 12 crisp romaine lettuce leaves, drizzle with gochujang sauce, sprinkle with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds. Wrap and enjoy immediately.