Korean-Style Beef Bulgogi Lettuce Wraps

Ingredients

• 8 leaves Romaine lettuce leaves
• 250 g Thinly sliced beef (sirloin or ribeye)
• 2 tbsp Soy sauce
• 1 tbsp Brown sugar
• 1 tsp Sesame oil
• 1 tsp Gochujang (Korean chili paste)(optional)
• 2 cloves Garlic
• 1 tsp Fresh ginger
• 1 tbsp Rice vinegar
• 1 tsp Cornstarch(optional)
• 1 tbsp Water(optional)
• 1/2 medium Cucumber
• 2 tbsp Green onion
• 1 tsp Sesame seeds(optional)

Instructions

1. 1

   Prep (10 minutes): Finely mince the garlic and ginger. Slice the cucumber into small matchsticks and thinly slice the green onion. Separate lettuce leaves and pat dry.

2. 2

   Cook (15 minutes): In a bowl, mix soy sauce, brown sugar, sesame oil, gochujang (if using), rice vinegar, minced garlic, and ginger. Toss the beef with the sauce.

3. 3

   Cook the beef: Heat a large skillet over medium-high heat. Add the beef and cook, stirring, until browned and cooked through, about 6–8 minutes.

4. 4

   Thicken and glaze (optional, within the cook time): If you want a thicker sauce, stir cornstarch with water and pour into the skillet. Cook 1–2 minutes until glossy.

5. 5

   Assemble: Spoon bulgogi into lettuce cups and top with cucumber, green onion, and sesame seeds (if using). Serve immediately.