Korean Bulgogi Lettuce Wraps

If you have never had Korean bulgogi, essentially super tender and delicious pieces of thinly sliced beef or pork, marinated and grilled, well, then you have got something to look forward to. Korean bulgogi, in a sense, reminds of of Filipino barbecue (another favorite in this house), and something that is not only easy to make, but something that everyone loves.

You can use Korean bulgogi served over rice, on tacos, quesadillas, and in my case lettuce wraps.

Korean Bulgogi Lettuce Wraps
Korean Bulgogi Lettuce Wraps

Let’s get started.

Ingredients for the marinade:

  • 1/2 cup soy sauce
  • 1/4 cup light brown sugar
  • 1/2 whole onion, finely minced or grated
  • 8 cloves of garlic, minced
  • 1 medium sized gala apple, skin removed, roughly chopped
  • 1 tbsp grated ginger
  • 1 tbsp cracked black pepper
  • 2 whole stalks of green onions, ends trimmed, roughly chopped
  • 1 tbsp mirin
  • 1 1/2 tbsp dark sesame oil
  • 2 lbs beef sirloin, thinly sliced on the bias
  • 2 tbsp sesame seeds

Ingredients for the Lettuce Wraps:

  • 1 head of bib lettuce
  • 1 bag of coleslaw
  • 2 tbsp mayonnaise
  • Cucumber, thinly sliced
  • 1 green bell pepper thinly sliced and sauteed (optional)
  • 1/2 onion, thinly sliced and sauteed (optional)

Start by blending the following:

  • 1/2 cup soy sauce
  • 1/4 cup light brown sugar
  • 1/2 whole onion, finely minced or grated
  • 8 cloves of garlic, minced
  • 1 medium sized gala apple, skin removed, roughly chopped
  • 1 tbsp grated ginger
  • 1 tbsp cracked black pepper
  • 1 tbsp mirin
  • 1 1/2 tbsp dark sesame oil

Take this mixture, and marinate the beef into a mixing bowl, and mix well. Next add in the green onions, sesame seeds, and mix well. Marinate this mixture for at least 4 hours, but preferably overnight.

Korean Bulgogi Ingredients
Korean Bulgogi Ingredients

The following day, remove the beef marinade, and let it come to a bit of room temperature, just something to knock the chill off.

I like to grill my Korean bulgogi, but all means you can do this on large skillet. I just like the additional flavor from the grill.

Get your grill going. Once the grill is nice and hot, add the beef slices and cook until about medium. These will go quickly. As you can see I had my oldest manning the grill. Place the cooked slices of beef in a bowl, and repeat until all of the beef is cooked.

Korean Bulgogi Ingredients
Korean Bulgogi Ingredients

Form your lettuce wraps by taking a piece of lettuce, add in a piece or two of beef, tuck in some cucumbers, slaw, onions and peppers, and dig in. You want to talk about beef that is loaded with flavor and is perfect for summertime grilling, well this is the one. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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