Go Back
–+ servings

Korean BBQ Lettuce Wrap Bowls

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 420 kcal

Equipment

  • Cast iron skillet or grill pan
  • Large mixing bowl
  • Whisk
  • Sharp chef's knife
  • Cutting board
  • Small bowl for sauce
  • Serving platter

Ingredients
  

For the Beef Marinade

  • 1.5 lbs ribeye beef thinly sliced against the grain, or pre-sliced bulgogi beef
  • 3 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp gochujang Korean fermented chili paste
  • 1 tbsp brown sugar packed
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic grated or finely minced
  • 1 tsp fresh ginger grated
  • 2 tbsp Asian pear grated, or substitute kiwi
  • 1 tbsp rice vinegar
  • 1 tsp black pepper freshly ground

For the Bowls

  • 2 heads butter lettuce leaves separated and kept whole
  • 1 cup purple cabbage thinly shredded
  • 2 medium carrots julienned or grated
  • 1 English cucumber thinly sliced into half moons
  • 3 green onions thinly sliced
  • 2 tbsp toasted sesame seeds
  • 1 handful fresh cilantro leaves optional
  • 1 tbsp neutral oil for the pan, such as avocado or vegetable oil

For the Spicy Sesame Mayo (optional drizzle)

  • 3 tbsp mayonnaise
  • 1 tbsp gochujang
  • 1 tsp sesame oil
  • 1 tsp lime juice freshly squeezed

For the Quick-Pickled Daikon (optional but recommended)

  • 1 cup daikon radish peeled and thinly sliced into rounds
  • 3 tbsp rice vinegar
  • 1 tsp sugar
  • 0.5 tsp salt

Instructions
 

Marinate the Beef

  • In a large bowl, whisk together the soy sauce, gochujang, brown sugar, sesame oil, garlic, ginger, grated Asian pear, rice vinegar, and black pepper until fully combined.
  • Add the thinly sliced beef to the marinade and toss well to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor. The longer it marinates, the more tender and deeply flavored the beef will be.

Prepare the Quick-Pickled Daikon (optional)

  • Combine rice vinegar, sugar, and salt in a small bowl and stir until the sugar and salt dissolve. Add the sliced daikon and toss to coat. Let sit at room temperature for at least 15 minutes. The daikon will turn slightly translucent and taste bright and tangy.

Make the Spicy Sesame Mayo

  • Whisk together the mayonnaise, gochujang, sesame oil, and lime juice in a small bowl until smooth. Taste and adjust — add more gochujang for heat or a touch more lime for brightness. Set aside.

Cook the Beef

  • Heat a grill pan, cast iron skillet, or outdoor grill over very high heat until smoking hot. Add the neutral oil and swirl to coat.
  • Working in small batches — do not crowd the pan — add the marinated beef in a single layer. Let it cook undisturbed for 1 to 2 minutes until charred and caramelized on the bottom, then flip and cook for another 1 minute. The beef should be slightly crispy at the edges and deeply caramelized. Remove and repeat with remaining batches.
  • Transfer all the cooked beef to a serving platter or bowl.

Assemble the Bowls

  • Arrange the butter lettuce cups on a large platter or in individual bowls. Fill each cup with a portion of the hot caramelized beef.
  • Top with shredded purple cabbage, julienned carrots, sliced cucumber, and pickled daikon if using.
  • Drizzle generously with the spicy sesame mayo or extra gochujang sauce. Scatter toasted sesame seeds and sliced green onions over the top. Add fresh cilantro if desired.
  • Serve immediately while the beef is hot and the lettuce is cold for the full contrast of temperatures.

Notes

Meal prep tip: Cook the beef and prep the vegetables up to 4 days ahead. Store everything separately and assemble fresh. The beef reheats beautifully in a hot skillet for 2 to 3 minutes. For gluten-free, use tamari instead of soy sauce. For a vegetarian version, substitute extra-firm tofu or king oyster mushrooms — press tofu dry, slice thin, and use the same marinade. Freeze beef for 20 to 30 minutes before slicing for paper-thin cuts.

Nutrition

Calories: 420kcalCarbohydrates: 12gProtein: 38gFat: 24gSodium: 890mgFiber: 3gSugar: 7g
No ratings yet