Korean-Style Beef Bulgogi Lettuce Wraps with Gochujang Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 developed and reviewed.

Sweet and spicy marinated Korean beef strips grilled and served in crisp lettuce leaves with a tangy gochujang sauce for wrapping. This Korean-inspired beef recipe, ready in about 50 minutes, pairs ribeye steak, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving

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Ingredients

1 lb, thinly sliced ribeye steak
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
3 cloves, minced garlic cloves
1 tsp grated ginger
2 tbsp gochujang (Korean chili paste)
1 tbsp rice vinegar
2 stalks, thinly sliced green onions
1 tbsp toasted sesame seeds
8 large leaves butter lettuce leaves
1 medium, julienned carrot

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Instructions

Step 1: In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tsp grated ginger to create the marinade.
Step 2: Add 1 lb thinly sliced ribeye steak to the bowl and toss to coat evenly. Marinate for at least 30 minutes in the refrigerator.
Step 3: While beef marinates, prepare the gochujang sauce by mixing 2 tbsp gochujang with 1 tbsp rice vinegar in a small bowl.
Step 4: Heat a grill pan or skillet over high heat. Add the marinated beef slices in a single layer and cook for 2-3 minutes per side until nicely browned and cooked through.
Step 5: Remove beef from heat and keep warm. To serve, place beef strips on 8 butter lettuce leaves, top with julienned carrot, sliced 2 green onions, and sprinkle 1 tbsp toasted sesame seeds.
Step 6: Drizzle gochujang sauce over the wraps and fold lettuce to eat as handheld wraps.