Go Back Email Link
–+ servings
Overhead shot of healthy Korean BBQ lettuce wrap bowls styled on a wooden board with marinated grilled beef, crisp butter lettuce cups, shredded carrots, cucumbers, and sesame seeds, with small dipping sauce bowls on the side

Korean BBQ Lettuce Wrap Bowls

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 1.5 lbs sirloin or ribeye beef thinly sliced, about 1/8 inch thick
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar or honey
  • 4 cloves garlic minced
  • 1 tsp fresh ginger finely grated
  • 3 tbsp Asian pear or Fuji apple grated, about 1/4 small fruit
  • 1 tbsp rice vinegar
  • 1 tsp black pepper freshly ground
  • 2 heads butter lettuce leaves separated and washed
  • 1 cup shredded carrots
  • 1 English cucumber thinly sliced into half-moons
  • 1 cup red cabbage thinly shredded
  • 3 green onions thinly sliced
  • 2 tbsp toasted sesame seeds
  • 1 tbsp vegetable oil for cooking
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 0.25 tsp salt
  • 2 tbsp gochujang Korean chili paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame seeds

Instructions
 

  • In a large bowl or zip-lock bag, whisk together the soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, grated Asian pear, rice vinegar, and black pepper to form the marinade.
  • Add the thinly sliced beef to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 24 hours for best flavor.
  • In a small bowl, toss the shredded red cabbage with rice vinegar, sugar, and salt. Stir well and let sit at room temperature for at least 20 minutes while you prepare the rest of the ingredients. The cabbage will soften slightly and turn a vibrant pink-purple.
  • Whisk together the gochujang, soy sauce, sesame oil, honey, rice vinegar, and sesame seeds in a small bowl until smooth and fully combined. Taste and adjust — add more honey to sweeten or more gochujang for extra heat. Set aside.
  • Heat a large cast iron skillet or grill pan over high heat until very hot, about 2 minutes. Add the vegetable oil and swirl to coat.
  • Remove the beef from the marinade, shaking off any excess. Cook in batches — do not crowd the pan — for 1 to 2 minutes per side until caramelized and slightly charred at the edges. Transfer cooked beef to a plate and repeat with remaining batches. Cooking in batches ensures you get a proper sear rather than steaming the meat.
  • Arrange butter lettuce cups on a large serving platter or individual bowls. Fill each cup with a portion of the grilled beef.
  • Top with shredded carrots, cucumber slices, and pickled red cabbage. Scatter sliced green onions and toasted sesame seeds over the top.
  • Serve immediately with the gochujang dipping sauce on the side for drizzling. For a bowl-style presentation, arrange all toppings in sections around the beef over a bed of lettuce leaves.

Notes

Marinating overnight gives the most flavorful, tender results. Cook beef in batches over very high heat for proper caramelization. Store leftover beef, vegetables, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat beef in a hot skillet for 1-2 minutes before serving — avoid microwaving to preserve the texture. For a gluten-free version, substitute tamari for soy sauce. For a plant-based version, use marinated portobello mushroom strips or pressed extra-firm tofu.
No ratings yet