Beef Bulgogi Lettuce Cups
These Korean-inspired beef bulgogi lettuce cups offer sweet-savory marinated meat, fresh crisp toppings, and optional gochujang sauce for a bold, low-carb dish that’s perfect for weeknights or entertaining.
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!
Notes
Freeze beef slightly before slicing for ultra-thin pieces. Cook in batches for caramelized edges. The marinade can be made a day ahead, and leftovers reheat beautifully for quick weekday meals.