Korean Gochujang Bulgogi-Style Beef Lettuce Wraps

Ingredients

• 250 g boneless beef (ribeye or sirloin), thinly sliced
• 1.5 tbsp gochujang
• 2 tbsp soy sauce (or tamari)
• 2 cloves garlic, finely grated
• 1/2 cup pear, grated (Asian pear preferred)
• 1 tsp sesame oil
• 1 tbsp neutral oil (for searing)
• 8 cups green leaf lettuce (butter or romaine leaves), washed and dried
• 1/2 medium cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/4 tsp kosher salt
• 1 tsp gochugaru (Korean chili flakes)(optional)
• 1 tbsp sesame seeds(optional)
• 2 tbsp green onion, thinly sliced(optional)

Instructions

1. 1

   Prep (25 minutes total): Slice the beef thinly if needed. Grate the garlic and pear. Mix gochujang, soy sauce, garlic, grated pear, sesame oil, and optional gochugaru into a marinade. Add beef and toss until evenly coated.

2. 2

   Marinate briefly while you prep the wraps (about 10 minutes): Wash and dry lettuce leaves. Thinly slice cucumber. In a small bowl, stir rice vinegar, sugar, and salt until dissolved, then add cucumber and set aside to quick-pickle.

3. 3

   Cook (15 minutes total): Heat a large skillet over high heat with neutral oil. Add beef in a single layer (work in batches if needed) and sear 2–3 minutes per side, stirring occasionally, until caramelized and cooked through. If marinade is thick, add a splash of water (1–2 tbsp) to help it reduce without burning.

4. 4

   Assemble: Spoon hot bulgogi into lettuce leaves. Top with quick-pickled cucumbers and optional sesame seeds and green onion. Serve immediately.