Spicy Korean-Style Beef Bulgogi Lettuce Wraps
Marinated thin-sliced beef cooked with a spicy-sweet sauce served in crisp lettuce leaves for a fresh and flavorful bite. This korean-inspired st. patrick’s day ready in about 45 minutes pairs thinly sliced flank steak, soy sauce, gochujang (Korean chili paste) 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.
Ingredients
- 1 lb, thinly sliced flank steak
- 1/4 cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves, minced garlic
- 3 stalks, sliced green onions
- 1 tbsp sesame seeds
- 12 leaves butter lettuce leaves
- 1 medium, julienned carrot
Instructions
- Step 1: In a bowl, combine 1/4 cup soy sauce, 2 tbsp gochujang, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 minced garlic cloves, and 2 sliced green onions to make the marinade.
- Step 2: Add 1 lb thinly sliced flank steak to the marinade, tossing to coat evenly. Let it marinate for at least 30 minutes at room temperature.
- Step 3: Heat a large skillet over high heat and cook the marinated beef for 3-4 minutes, stirring frequently until browned and cooked through.
- Step 4: Remove from heat and stir in 1 tbsp sesame seeds and remaining sliced green onion.
- Step 5: To serve, place a spoonful of beef mixture and some julienned carrot (from 1 medium carrot) onto each of 12 butter lettuce leaves. Wrap and enjoy immediately.
Frequently asked questions
How long does Spicy Korean-Style Beef Bulgogi Lettuce Wraps take to make?
Total time is about 45 minutes (40 min prep + 5 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 Spicy Korean-Style Beef Bulgogi Lettuce Wraps?
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 thinly sliced flank steak from drying out.
Can I substitute ingredients in Spicy Korean-Style Beef Bulgogi Lettuce Wraps?
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 Spicy Korean-Style Beef Bulgogi Lettuce Wraps 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.
What goes well with Spicy Korean-Style Beef Bulgogi Lettuce Wraps?
Korean st. patrick’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So easy and delicious! The spicy kick was just right.
- ★★★★★
Loved the authentic flavor, and my kids devoured the wraps. Will make again!
- ★★★★★
This recipe was a hit at my St. Patrick's Day gathering! The bulgogi was perfectly spicy and the lettuce wraps were so fresh.
