Korean Beef Bulgogi with Lettuce Wraps

Steps

1. Step 1

   Put the sirloin on a plate and freeze for 20 minutes to firm it up, then slice it across the grain as thinly as you can, about 1/8 inch. (If you buy pre-sliced bulgogi meat, skip this.)

   20 min, hands-off

   • the rest of the sirloin steak
2. Step 2

   In a large bowl, stir together the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, the white parts of the scallions and the black pepper. Add the sliced beef and toss with your hands until every piece is coated.

   10 min

   • the rest of the sirloin steak
   • 1/2 Asian pear (or ripe Bosc pear)
   • 1/3 cup soy sauce
   • 2 tbsp light brown sugar
   • 1 tbsp toasted sesame oil
   • 4 cloves garlic
   • 1 tbsp fresh ginger
   • 1/2 scallions
   • 1 tsp black pepper
3. Step 3

   Cover and refrigerate to marinate, 30 minutes for a quick version or up to 8 hours for deeper flavor.

   30 min, hands-off

4. Step 4

   While the beef marinates, make the pickles: toss the cucumber slices with the rice vinegar, sugar, salt and gochugaru in a bowl. Let sit at room temperature, stirring once or twice, until ready to serve.

   10 min

   • 1 English cucumber
   • 1/4 cup rice vinegar
   • 1 tbsp sugar
   • 1/2 tsp kosher salt
   • 1/2 tsp gochugaru (Korean chili flakes)
5. Step 5

   Arrange the lettuce leaves, warm rice and ssamjang on a platter or in bowls so everything is ready for wrapping.

   5 min

   • 2 heads butter lettuce or red leaf lettuce
   • 4 cups cooked short-grain white rice
   • 1/4 cup ssamjang or gochujang
6. Step 6

   Heat 1 tbsp of the neutral oil in a large skillet or cast-iron pan over high heat until it just begins to smoke. Lift about a third of the beef from the marinade, letting the excess drip off, and spread it in a single layer. Cook without moving for 1 to 2 minutes, until the edges are browned and caramelized, then toss and cook 1 minute more. Transfer to a platter.

   5 min

   • 1/3 sirloin steak
   • 1 tbsp neutral oil
7. Step 7

   Repeat with the remaining beef in two more batches, adding the rest of the oil as needed. Don't crowd the pan: in batches the beef sears instead of steaming. Scatter the sesame seeds and the scallion greens over the finished beef.

   8 min

   • 2/3 sirloin steak
   • 1/2 scallions
   • 1 tbsp neutral oil
   • 1 tbsp toasted sesame seeds
8. Step 8

   To eat, spoon a little rice into a lettuce leaf, top with beef, a cucumber pickle or two and a dab of ssamjang, then wrap and eat with your hands.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026