Glazed Korean-Style Beef Bulgogi Lettuce Wraps

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender, marinated beef slices glazed with a sweet-savory sauce, served in crisp lettuce leaves for a fresh, interactive meal. This Korean-inspired dumpling recipe, ready in about 25 minutes, pairs thinly sliced beef ribeye, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 500 g thinly sliced beef ribeye
• 4 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 3, minced garlic cloves
• 1 tbsp grated ginger
• 3, thinly sliced green onions
• 1/2 tsp black pepper
• 1 tbsp sesame seeds
• 12 large romaine lettuce leaves
• 1 medium, julienned carrot
• 1 small, julienned cucumber

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 4 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp sesame oil, 3 minced garlic cloves, 1 tbsp grated ginger, 1/2 tsp black pepper, and 3 sliced green onions to make the marinade.
2. Step 2: Add 500 g thinly sliced beef ribeye to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4 hours.
3. Step 3: Heat a large skillet over medium-high heat. Add the marinated beef in a single layer and cook for 3-4 minutes without stirring to develop a glaze, then stir and cook another 2 minutes until caramelized and cooked through.
4. Step 4: Remove from heat and sprinkle 1 tbsp sesame seeds over the beef.
5. Step 5: To serve, place a spoonful of glazed beef on each of 12 large romaine lettuce leaves, and top with julienned carrot and cucumber for crunch and freshness.