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beef bulgogi lettuce cups 99857102

Easy Beef Bulgogi Lettuce Cups

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Experience authentic Korean Beef Bulgogi Lettuce Cups! Sweet, savory beef in fresh, crisp lettuce wraps. A low-carb, flavor-packed bite.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 1
Course: Beef Recipes
Cuisine: Korean
Calories: 596
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium sirloin or ribeye steaks approx. 1.1–1.3 lb (500–600 g), thinly sliced
  • 2 tbsp dark soy sauce
  • 2 tbsp gochujang paste
  • 1 tbsp fresh ginger minced
  • 2 tbsp light brown sugar
  • 2 tbsp mirin
  • 2 garlic cloves minced
  • 1/2 tsp freshly ground black pepper
  • 1 sweet apple grated (no need to peel)
  • 1 tbsp toasted sesame oil
  • 2 tbsp neutral oil e.g., avocado, rapeseed, or vegetable oil, for frying
  • 2-3 heads of romaine or butter lettuce 16–20 large outer leaves
  • 1 large carrot sliced into thin strips
  • 1/3 cucumber chopped into small chunks
  • 1 red bell pepper deseeded and diced
  • 3 spring onions scallions, thinly sliced
  • 1 tsp sesame seeds
  • 2 tbsp unsalted peanuts toasted and roughly chopped (optional)

Method
 

  1. Prepare the beef.
  2. Place the steak in the freezer for 30 minutes to facilitate thin slicing. Using a sharp knife, slice the steak against the grain into very thin strips.
  3. Marinate the beef.
  4. Transfer the sliced steak to a large bowl. Add the dark soy sauce, gochujang, ginger, brown sugar, mirin, garlic, pepper, grated apple, and sesame oil. Mix thoroughly to coat the beef. Cover and refrigerate for 3 to 4 hours to develop the flavors.
  5. Cook the beef.
  6. Heat neutral oil in a large skillet over medium-high heat. Remove the beef from the marinade with a slotted spoon, allowing excess liquid to drip off. Add the beef to the pan in batches if needed, separating the slices with tongs. Stir-fry for about 5 minutes, or until fully cooked and slightly caramelized.
  7. Assemble the wraps.
  8. Arrange the lettuce leaves on a serving platter. Fill each leaf with a spoonful of cooked bulgogi beef. Top with carrot, cucumber, bell pepper, and spring onions. Garnish with sesame seeds and peanuts if desired. Serve immediately.

Nutrition

Calories: 596kcalProtein: 38gFat: 36gCholesterol: 94mgSodium: 760mgFiber: 4gSugar: 17g

Notes

Ingredient Swap: I've definitely found myself without a sweet apple for the marinade, and a ripe Bosc pear, finely grated, steps in beautifully, adding that lovely subtle sweetness and tenderizing