Oh my goodness, ladies, have I got a treat for you today! These Beef Bulgogi Lettuce Cups are what I call “fancy-easy” – they look and taste like you slaved all day, but they’re actually quick enough for a weeknight dinner. The tender strips of marinated beef are swimming in this absolutely divine sweet-savory sauce that will have everyone asking for seconds. I discovered bulgogi years ago at my friend Linda’s dinner party and have been obsessed ever since! The best part? Wrapping everything in crisp lettuce leaves gives you all that amazing flavor without the heaviness of rice or noodles. Trust me on this one – these little cups of joy will transport your taste buds straight to Korea with every bite. My husband now requests these at least twice a month, and I’m not even mad about it!
Table of Contents
Why You’ll Love This Recipe
- Perfect balance of flavors – The sweet, savory, and slightly tangy marinade creates beef that’s absolutely bursting with flavor in every bite.
- Impressive yet easy – Looks and tastes restaurant-quality but comes together in about 30 minutes from start to finish.
- Naturally lower in carbs – Using lettuce cups instead of rice or noodles makes this a lighter option that still feels completely satisfying.
- Great for entertaining – Set out all the components and let guests build their own lettuce cups for an interactive dinner party experience.
Ingredients
Beef – Thinly sliced ribeye or sirloin is traditional, but flank steak works beautifully too. The thinner you slice it, the more tender it will be!
Soy sauce – The salty foundation of our marinade that brings that wonderful umami flavor. Low-sodium works great if you’re watching your salt intake.
Brown sugar – Adds that signature sweetness that makes bulgogi so irresistible. Don’t skimp here!
Asian pear – The secret tenderizing ingredient in traditional bulgogi! If you can’t find Asian pear, a regular pear or even a sweet apple will do in a pinch.
Garlic – Because what’s a flavorful marinade without fresh garlic? I’m generous here with at least 3-4 cloves.
Ginger – Fresh grated ginger brings a bright, zingy warmth that dried just can’t match.
Sesame oil – That nutty, toasty flavor that’s unmistakably Asian and utterly delicious.
Green onions – Used both in the marinade and as a fresh garnish.
Butter lettuce – Those beautiful, cup-shaped leaves are perfect for holding our bulgogi. Romaine hearts or iceberg work too!
Carrots – Julienned for a sweet crunch and gorgeous color contrast.
Cucumber – For that refreshing coolness that balances the rich beef.
Kimchi – Optional but highly recommended for that authentic Korean experience and probiotic goodness.
Sesame seeds – A sprinkle adds nuttiness and makes everything look extra special.
Gochujang sauce – A Korean red pepper paste that brings a beautiful mild heat. Start with a little if you’re spice-cautious!
The full ingredient list with measurements will be available in the recipe card below.
How to Make Beef Bulgogi Lettuce Cups
Prepare the Marinade
- In a medium bowl, combine soy sauce, brown sugar, grated Asian pear, minced garlic, grated ginger, sesame oil, and half the sliced green onions.
- Whisk everything together until the sugar dissolves and the marinade looks well combined.
Marinate the Beef
- Slice your beef against the grain into very thin strips, about ⅛-inch thick. (Pro tip: Freezing the beef for 30 minutes first makes this much easier!)
- Add the beef to the marinade and gently mix until every piece is coated.
- Cover and refrigerate for at least 30 minutes, though 2-4 hours will give you even better flavor if you have the time.
Cook the Bulgogi
- Heat a large skillet or wok over medium-high heat until quite hot.
- Add a drizzle of neutral oil like vegetable or canola.
- Using tongs, add the marinated beef in a single layer (you may need to cook in batches to avoid overcrowding).
- Let it sizzle undisturbed for about 1 minute to get some caramelization, then stir-fry for another 2-3 minutes until the beef is just cooked through and the edges are slightly caramelized.
- Transfer to a serving dish, making sure to pour any sauce from the pan over the meat.
Assemble Your Lettuce Cups
- Gently separate and wash your lettuce leaves, then pat them completely dry.
- Arrange the lettuce cups on a platter or individual plates.
- Fill each cup with a spoonful of the hot bulgogi beef.
- Top with julienned carrots, cucumber, a small amount of kimchi if using, and a sprinkle of green onions and sesame seeds.
- Serve immediately with gochujang sauce on the side for drizzling.
Pro Tips for Making the Recipe
- Freeze the beef briefly – Pop your beef in the freezer for about 30 minutes before slicing. This firms it up just enough to make those paper-thin slices much easier to achieve.
- Don’t overcook – Bulgogi cooks incredibly quickly due to the thin slices. It’s better to undercook slightly than overcook, as the residual heat will continue cooking the meat.
- Cook in batches – Overcrowding the pan causes the meat to steam rather than caramelize. For those beautiful browned edges, give your beef some breathing room!
- Pat your lettuce dry – Nobody likes a soggy lettuce cup! Take the extra minute to thoroughly dry your lettuce leaves after washing.
- Prep ahead – You can marinate the beef up to 24 hours in advance, and chop all your vegetables the day before for an almost-instant dinner.
How to Serve
I love setting this up as a DIY lettuce cup bar! Arrange the hot bulgogi beef in one bowl, and all the toppings in separate small bowls around it. Place a stack of lettuce cups on a plate, and let everyone build their own masterpiece. This interactive style of eating makes dinner so much more fun!
For a more substantial meal, you could serve with a side of steamed rice for anyone who wants to add some to their lettuce cup or eat alongside. A simple cucumber salad with rice vinegar and a touch of sugar makes a refreshing side dish that complements the flavors perfectly.
For beverages, a cold Korean beer like Hite or a crisp white wine pairs beautifully. For non-alcoholic options, try a sparkling water with a squeeze of lime or traditional Korean barley tea (boricha).
Make Ahead and Storage
Refrigerator Storage
The marinated raw beef can be stored in an airtight container in the refrigerator for up to 24 hours before cooking. Once cooked, the bulgogi beef will keep in the refrigerator for 3-4 days. Store the beef and all toppings separately from the lettuce to prevent wilting.
Freezer Friendly?
Yes! You can freeze the raw marinated beef for up to 3 months in a freezer-safe bag. Thaw overnight in the refrigerator before cooking. The cooked bulgogi also freezes well for up to 2 months – perfect for meal prep! The fresh components like lettuce, carrots, and cucumber should not be frozen.
Reheating Leftovers
Gently reheat the beef in a skillet over medium heat just until warmed through, about 2-3 minutes. You can add a tablespoon of water to help prevent it from drying out. Alternatively, microwave in 30-second intervals until just heated. Assemble with fresh vegetables and lettuce after reheating.
FAQs
Can I make these beef bulgogi lettuce cups less spicy for my family?
Absolutely! The heat in this recipe comes primarily from the gochujang sauce, which is served on the side, making it easy to customize spice levels for everyone at your table. For family members who prefer milder flavors, simply omit the gochujang completely or create a milder sauce by mixing a tiny amount with some mayo or sour cream to tame the heat. The bulgogi marinade itself isn’t spicy at all – it’s more sweet and savory – so even spice-sensitive folks can enjoy the flavorful beef. You can also increase the cooling elements like cucumber or even add some avocado to balance any heat.
What’s a good substitute for Asian pear if I can’t find one?
The Asian pear serves two purposes in bulgogi marinade – it adds sweetness and contains enzymes that help tenderize the meat. If you can’t find Asian pears, you have several good alternatives! A regular Bosc pear works well, as does a sweet apple like Fuji or Gala. In a pinch, you can use a kiwi (use half, as kiwi is a very strong tenderizer) or even a tablespoon of unsweetened applesauce plus a teaspoon of lemon juice. If you’re really in a bind, 2 tablespoons of pineapple juice will provide both sweetness and tenderizing enzymes, though it will add a slight tropical note to your bulgogi. Just don’t skip this ingredient entirely – it’s what helps give the beef that melt-in-your-mouth tenderness!
Can I make this recipe with chicken or pork instead of beef?
Yes, this marinade works beautifully with other proteins! For chicken, boneless skinless thighs work best as they stay tender and juicy (though breast will work too if sliced very thin). Slice the chicken against the grain just like you would the beef. For pork, tenderloin is your best bet – slice it thinly while partially frozen for best results. The cooking process remains almost identical, though you’ll want to ensure chicken or pork reaches a safe internal temperature (165°F for chicken, 145°F for pork). The marinating time can be the same, but avoid marinating chicken longer than 8 hours as the meat can start to break down too much and become mushy.
How can I make this a complete meal prep for lunches during the week?
These lettuce cups translate beautifully to meal prep with a few strategic adjustments! First, prepare and cook the bulgogi beef as directed, then portion it into microwave-safe containers once cooled. Prep all your vegetables and store them in separate compartments or containers to keep everything fresh. Wash and dry your lettuce leaves, then roll them in paper towels and store in a large zip-top bag with all the air pressed out. When lunchtime comes, reheat just the beef, then assemble your lettuce cups fresh. Alternatively, you could turn this into a bulgogi bowl by packing the beef and vegetables over a bed of rice or cauliflower rice, with the lettuce on the side for wrapping or mixing in. Everything except the assembled lettuce cups will keep well for 3-4 days in the refrigerator.
Beef Bulgogi Lettuce Cups
Equipment
- Large Skillet or Wok
- Mixing bowl
- Tongs
- Knife
- Cutting board
Ingredients
For the Marinade
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1/2 Asian pear grated (or substitute sweet apple)
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon sesame oil
- 2 green onions sliced, divided
For the Beef
- 1 lb ribeye, sirloin, or flank steak very thinly sliced
- 1 tablespoon neutral oil such as canola or vegetable
To Serve
- 1 head butter lettuce leaves separated and washed
- 1/2 cup julienned carrots
- 1/2 cup sliced cucumber
- 1/4 cup kimchi optional
- 1 tablespoon sesame seeds
- gochujang sauce for serving, optional
Instructions
- In a bowl, whisk together soy sauce, brown sugar, grated pear, garlic, ginger, sesame oil, and half of the sliced green onions.
- Slice beef into very thin strips against the grain (freeze meat 30 min beforehand for easier slicing).
- Add beef to marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- Heat a skillet over medium-high heat and add oil. Cook marinated beef in batches to avoid overcrowding, about 3–4 minutes total per batch, until browned and cooked through.
- Wash and dry lettuce leaves thoroughly. Arrange on a serving platter.
- Fill each lettuce cup with cooked bulgogi beef. Top with carrots, cucumber, kimchi (optional), sesame seeds, and remaining green onions.
- Serve with gochujang sauce on the side. Enjoy immediately!