Korean Beef Bulgogi Lettuce Wraps

Growing up, my halmeoni (grandmother) would make bulgogi on her old gas stove every Sunday. The whole apartment would fill with that sweet, smoky aroma of caramelized beef and sesame. I’ve been chasing that flavor my entire adult life, and after years of tweaking, I finally nailed it — with clean ingredients that would make her proud. These lettuce wraps are my go-to weeknight dinner when I want something that feels special but comes together in under 30 minutes.

aka Halmeoni’s Sunday Bulgogi

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 1/4 cup coconut aminos
• 2 tablespoons toasted sesame oil
• 1 tablespoon raw honey
• 1 tablespoon rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 Asian pear, grated (or sub 1 tablespoon coconut sugar)
• 1 tablespoon avocado oil (for cooking)
• 1 head butter lettuce, leaves separated
• 1/2 cup matchstick carrots
• 4 green onions, thinly sliced
• 1 tablespoon sesame seeds
• 1/2 English cucumber, thinly sliced
• Fresh cilantro, for garnish
• For the gochujang sauce:
• 2 tablespoons gochujang paste
• 1 tablespoon coconut aminos
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon raw honey

Instructions

1. Marinate the beef: In a large bowl, whisk together coconut aminos, sesame oil, raw honey, rice vinegar, garlic, ginger, and grated Asian pear. Add the sliced flank steak and toss to coat. Let marinate for at least 15 minutes (or up to 4 hours in the fridge).
2. Make the sauce: Whisk together gochujang, coconut aminos, sesame oil, rice vinegar, and honey in a small bowl. Set aside.
3. Cook the beef: Heat avocado oil in a large skillet or cast iron pan over high heat until smoking. Working in batches to avoid crowding, cook the beef for 2-3 minutes per side until deeply caramelized and cooked through. Transfer to a plate.
4. Prep the wraps: Arrange butter lettuce cups on a platter. Fill each with a portion of bulgogi beef, matchstick carrots, cucumber slices, and a drizzle of gochujang sauce.
5. Garnish and serve: Top with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with extra gochujang sauce on the side.

Tips

• Freeze the flank steak for 20 minutes before slicing — it makes cutting paper-thin pieces so much easier.
• Don’t skip the Asian pear — it’s a natural tenderizer and adds subtle sweetness that makes authentic bulgogi sing.
• Cook in batches on high heat for the best caramelization. Overcrowding the pan steams the meat instead of searing it.
• These are amazing for meal prep — store the beef and sauce separately, then assemble fresh wraps when ready to eat.
• For extra crunch, add quick-pickled radishes or kimchi on top.