Grilled Korean Bulgogi Lettuce Wraps

These Korean Beef Bulgogi Lettuce Wraps are made with thinly sliced flank steak that’s flavored with the most incredible marinade. This is a great make-ahead meal for busy weeknights!

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Creating These Bulgogi Lettuce Wraps

The meat in these bulgogi lettuce wraps takes on a sort of sweet/salty combo flavor from the bulgogi marinade and is incrediblly tender from the kiwi.

This was one of those meals that just fell together effortlessly and felt a little bit special, but was so fast for a weeknight.

I mixed the bulgogi marinade up in the morning and tossed the beef in a ziplock bag with it to sit in the refrigerator for the day. When the time came for dinner, all I had to do was start the rice and thread the beef onto the skewers.

While they grilled, I washed the lettuce, chopped the green onions, and set the table. So easy!

What Is Bulgogi?

Bulgogi is a Korean dish consisting of thinly sliced pork or beef that’s flavored with a rich marinade. The meat is often grilled, but it can also be cooked in a hot skillet.

Bulgogi Lettuce Wraps Ingredients

To make the bulgogi marinade and wraps, you’ll need the following ingredients:

• Soy sauce
• Sesame oil
• Kiwi
• Granulated sugar
• Salt and pepper
• Yellow onion
• Garlic
• Rice wine
• Apple cider vinegar
• Flank steak
• Jasmine rice
• Green onions
• Red lettuce

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Korean Bulgogi Lettuce Wraps

This bulgogi wrap recipe is easy to make and can be prepared in advance. Here are the basic steps:

1. Puree the ingredients for the bulgogi marinade in a small food processor or blender until smooth.
2. Place steak strips in a large resealable plastic bag. Pour marinade over beef and seal the bag.
3. Refrigerate for at least 2 hours, or up to 24 hours.
4. Thread strips of beef onto skewers. Grill over medium-high heat until meat is cooked through.
5. Serve in lettuce leaves filled with jasmine rice. Top with green onions.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Can This Recipe Be Prepared in Advance?

Yes, you can slice and marinate the steak up to 24 hours before you plan on grilling the meat.

Can This Recipe Be Made Soy-Free?

Yes, simply substitute the soy sauce with coconut aminos. The flavor of the bulgogi marinade will vary slightly, but it will still be delicious.

Tools Needed for This Recipe

• Blender: I like to blend the marinade to ensure it’s extra smooth and so that the onion and garlic flavor can really penetrate the meat.
• Weber grill: This is the grill we use and we love it!
• BBQ tongs: Make flipping the Korean beef bulgogi skewers easier (and safer!).

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