Beef Bulgogi Lettuce Wraps with Gochujang Mayo

Ingredients

• 200 g Beef sirloin, thinly sliced
• 2 tablespoons Soy sauce
• 1 tablespoon Brown sugar
• 1 teaspoon Garlic, minced
• 1 teaspoon Sesame oil
• 1 tablespoon Gochujang (Korean chili paste)
• 2 tablespoons Mayonnaise
• 8 large leaves Lettuce leaves (e.g., butter lettuce)
• 1 tablespoon Green onion, sliced(optional)
• 1 teaspoon Sesame seeds(optional)

Instructions

1. 1

   In a bowl, combine soy sauce, brown sugar, minced garlic, sesame oil, and half of the gochujang; stir until sugar dissolves, then toss the beef slices in the marinade and let sit for 5‑7 minutes.

2. 2

   While the beef marinates, mix the remaining gochujang with mayonnaise in a small cup to create the spicy mayo; set aside.

3. 3

   Heat a non‑stick skillet or grill pan over high heat; add the marinated beef and stir‑fry for 2‑3 minutes until just cooked through and caramelized.

4. 4

   Transfer the cooked beef to a plate, drizzle with a little extra gochujang‑soy glaze if desired, and sprinkle with sliced green onion and sesame seeds.

5. 5

   To serve, place a portion of beef onto each lettuce leaf, top with a dollop of gochujang mayo, fold, and enjoy.