Pan-Seared Korean BBQ Beef Bulgogi Lettuce Wraps

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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.

Tender thinly sliced marinated beef cooked in a hot skillet and served wrapped in crisp lettuce leaves with spicy-sweet sauce and fresh veggies. This Korean-inspired street-food recipe, ready in about 50 minutes, pairs thinly sliced beef sirloin, 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: 45 min Cook: 5 min Serves 4 Korean cuisine 320 cal/serving

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Ingredients

1 lb thinly sliced beef sirloin
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
3 cloves grated garlic
1 tsp grated ginger
2 stalks, thinly sliced green onions
1/2 tsp black pepper
8 butter lettuce leaves
1 small, julienned carrot
1/2 medium, thinly sliced cucumber
2 tbsp gochujang (Korean chili paste)

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Instructions

Step 1: In a large mixing bowl, combine 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 cloves grated garlic, 1 tsp grated ginger, 2 sliced green onions, and 1/2 tsp black pepper. Stir well to create marinade.
Step 2: Add 1 lb thinly sliced beef sirloin to the marinade, tossing to coat all pieces evenly. Cover and refrigerate for 30 minutes to 1 hour.
Step 3: Heat a large skillet over medium-high heat. Add the marinated beef in a single layer (discard excess marinade) and cook for 3-4 minutes, stirring frequently until beef is browned and slightly caramelized.
Step 4: Remove skillet from heat. To assemble, place 2 tbsp cooked beef into the center of each of 8 butter lettuce leaves, then top with 1 tbsp julienned carrot and 1 tbsp sliced cucumber.
Step 5: Add a small dollop (about 1/2 tsp) of 2 tbsp gochujang on each wrap. Fold and enjoy immediately while warm.