Sticky Korean Beef Bulgogi Lettuce Wraps
Sweet and savory marinated beef bulgogi served in crisp lettuce cups, topped with crunchy vegetables and a spicy gochujang mayo. This korean-inspired beef ready in about 50 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 400 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
- 1 lb thinly sliced beef ribeye
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 4 cloves, minced garlic cloves
- 1 tbsp grated ginger
- 3 stalks, thinly sliced green onions
- 2 tbsp gochujang (Korean chili paste)
- 1/4 cup mayonnaise
- 12 large leaves romaine lettuce leaves
- 1 medium, julienned carrot
- 1 small, julienned cucumber
- 1 tbsp, toasted sesame seeds
Instructions
- Step 1: In a medium bowl, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, and 2 sliced green onions to create the bulgogi marinade. Add 1 lb thinly sliced beef ribeye and toss to coat. Marinate in the refrigerator for at least 30 minutes.
- Step 2: In a small bowl, mix 1/4 cup mayonnaise with 2 tbsp gochujang until smooth to make the spicy mayo.
- Step 3: Heat a large skillet over medium-high heat. Add the marinated beef and cook for 5-7 minutes, stirring occasionally, until the beef is browned and sticky.
- Step 4: To assemble, place 1/4 cup cooked beef into each of 12 large romaine lettuce leaves. Top with julienned carrot (1 medium) and cucumber (1 small), drizzle with gochujang mayo, and sprinkle 1 tbsp toasted sesame seeds and remaining sliced green onions.
- Step 5: Serve immediately as handheld wraps for a fresh and flavorful meal.
Frequently asked questions
How long does Sticky Korean Beef Bulgogi Lettuce Wraps take to make?
Total time is about 50 minutes (40 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 Sticky Korean 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 beef ribeye from drying out.
Can I substitute ingredients in Sticky Korean 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 Sticky Korean 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 Sticky Korean Beef Bulgogi Lettuce Wraps?
Korean beef 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.
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