Korean-Style BBQ Beef Lettuce Wraps with Gochujang Sauce
Tender marinated beef grilled to perfection and served wrapped in crisp lettuce leaves with a spicy-sweet gochujang sauce. This Korean-inspired beef recipe (low carb), ready in about 20 minutes, pairs flank steak, soy sauce, sesame oil 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
- 1 pound, thinly sliced against the grain flank steak
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 3, minced garlic cloves
- 1 teaspoon fresh grated ginger
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 3, sliced thin green onions
- 8 large leaves butter lettuce leaves
- 1 tablespoon toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 3 minced garlic cloves, and 1 teaspoon grated fresh ginger. Add 1 pound thinly sliced flank steak and toss to coat. Marinate for at least 30 minutes at room temperature.
- Step 2: Meanwhile, in a small bowl, whisk together 2 tablespoons gochujang and 1 tablespoon rice vinegar to make the sauce.
- Step 3: Heat a grill pan or cast iron skillet over medium-high heat. Grill the marinated beef slices in batches for 2-3 minutes per side until nicely caramelized and cooked through.
- Step 4: Arrange 8 large butter lettuce leaves on a platter. Top each leaf with a few slices of grilled beef, drizzle with the gochujang sauce, sprinkle with 3 sliced green onions and 1 tablespoon toasted sesame seeds.
- Step 5: Serve immediately as wraps, encouraging diners to fold the lettuce around the beef and sauce for a spicy, savory bite.
Frequently asked questions
How long does Korean-Style BBQ Beef Lettuce Wraps with Gochujang Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean-Style BBQ Beef Lettuce Wraps with Gochujang Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.
Can I substitute ingredients in Korean-Style BBQ Beef Lettuce Wraps with Gochujang Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean-Style BBQ Beef Lettuce Wraps with Gochujang Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Korean-Style BBQ Beef Lettuce Wraps with Gochujang Sauce low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
