• South Korean Bulgogi Lettuce Wraps (Intrepid)Source: Intrepid

Super simple, tasty (and low carb!) bulgogi lettuce wraps.






Skill level

Average: 3.7 (12 votes)

Super simple, tasty (and low carb!) bulgogi lettuce wraps consist of succulent, marinated meat (most commonly beef or pork) wrapped in a piece of leafy, green lettuce. Depending on which region of South Korea you’re visiting, the dish will vary slightly, but they’re always delicious.


  • 500 g sirloin or rump steak, thinly sliced
  • ¼ onion, sliced
  • 2 cups cooked rice
  • 2 spring onions, sliced
  • ¼ cup sesame seeds, toasted
  • 1 cup kimchi
  • ¼ cup chilli sauce


For marinade

  • ⅓ cup soy sauce
  • ⅕ cup mirin
  • 2 tbsp sugar
  • 1 tbsp sesame seeds, roasted
  • pinch black pepper
  • 1 nashi pear, grated
  • 4 garlic cloves, chopped
  • 1 cm piece, ginger, peeled and grated
  • 2 green leaf lettuce, washed 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freeze beef for 15 minutes then thinly slice beef against the grain.

Whisk marinade ingredients together. Add beef and refrigerate for 1 hour.

Heat 1 tbsp sunflower oil in a frying pan. Cook beef and onion in batches for 2-4 minutes, turning regularly. Remove from heat and repeat with remaining beef.

Serve 2-3 beef pieces with 1 tbs cooked rice, sliced spring onions, toasted sesame seeds, kimchi and chilli sauce on a lettuce leaf.