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Beef Bulgogi Lettuce Wraps

Tender marinated beef bulgogi wrapped in lettuce with rice onions, carrots, and cucumber.

Course Main Course
Cuisine Korean
Keyword Bulgogi, Lettuce Wraps
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 214 kcal
Author Stephanie Jackson


  • 2 lb Flank Steak
  • 5 oz Soy Sauce
  • 5 tbsp White Sugar
  • 1/2 cup Sliced Green Onions
  • 4 tbsp Minced Garlic
  • 4 tbsp Sesame Seeds
  • 4 tbsp Toasted Sesame Oil
  • 1 tsp Black Pepper
  • 1 head Green Leafy Lettuce
  • 1/2 medium Red onion sliced thin
  • 1 medium Carrot julienned
  • 1 medium Cucumber julienned
  • 2 cups Cooked Jasmine Rice
  • Gochujang Korean Chili Sauce


  1. Partially freeze your flank steak then slice the steak into thin strips.

  2. Prep your fresh vegetables. This includes julienne the carrots, cucumber, slicing the red onion and separating the lettuce leaves.

  3. In a small mixing bowl add the Bulgogi marinade ingredients: soy sauce, sugar, sliced green onions, minced garlic, sesame seeds, toasted sesame oil, and black pepper. Then stir to blend together.

  4. Transfer beef strips to a 9 x 13 baking dish. Pour marinade over the beef strips; toss. Cover and refrigerate overnight. If you are short on time all the beef to marinate for at least 1 hour.

  5. Next, cook the rice; set aside, keep warm.

  6. Preheat your grill (we used a Traeger Pellet Grill) for high heat.
  7. Quickly grill beef strips until slightly charred and cooked through. About 1 to 2 minutes for each side.
  8. Layout a leaf of lettuce. Next layer on the rice, beef, cucumber, carrot, and red onion. Drizzle Gochujang over the top for a spicy kick. Fold up like a taco and enjoy!

Nutrition Facts
Beef Bulgogi Lettuce Wraps
Amount Per Serving (1 g)
Calories 214
* Percent Daily Values are based on a 2000 calorie diet.