Bulgogi Lettuce Wraps
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Bulgogi Lettuce Wraps


  • 1 to 1 1/4 lb. flank steak or skirt steak

  • 2 tbsp. neutral-flavored oil (such as peanut or safflower)

  • Salt and pepper

  • 1 Asian pear or Bosc pear, peeled and coarsely grated

  • ½ red or yellow onion, chopped (about 1 cup)

  • 4 cloves garlic, grated

  • 1-inch piece of fresh ginger, peeled and grated (about 1 tbsp.)

  • About 1/2 cup beef stock

  • 1 to 2 tbsp. gochujang (Korean red chile paste)

  • 1 tbsp. soy sauce

  • 1 tbsp. Worcestershire sauce

  • 1 scant tbsp. pourable or regular light brown sugar

  • 1 tbsp. toasted sesame oil

  • 4 scallions, chopped

  • 1 small green chile (such as jalapeño), very thinly sliced

  • 2 heads Boston or Bibb lettuce or 3 heads Little Gem lettuce

  • Sliced seedless cucumbers, toasted sesame seeds, and lime wedges, for serving


Step 1

Heat a large cast-iron skillet over medium-high to high.

Step 2

Cut the steak into 4 portions. Thinly slice each piece against the grain into strips that are about 2 1/2 inches long.

Step 3

Add the neutral oil, two turns of the pan, to the skillet. Add the steaks, arranging in an even layer; cook until browned on the bottom, 2 to 3 minutes. Turn the steaks; season with salt and pepper. Cook for 1 minute more.

Step 4

Add the pear and onion. Cook, tossing often, until the pear softens, 1 to 2 minutes. Add the garlic and ginger; toss until aromatic, about 1 minute. Mix in the stock, gochujang, soy sauce, Worcestershire, and sugar; simmer until slightly thickened, 2 to 3 minutes. Transfer to a bowl. Drizzle with the sesame oil. Top with the scallions and sliced chile.

Step 5

Serve the bulgogi with a large platter of cold lettuce leaves. Wrap the meat in the lettuce, then top with the cucumbers and sesame seeds. Serve with the lime wedges.

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