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Flavorful Korean Beef Bulgogi Lettuce Wraps Easy Homemade Recipe with Pickled Cucumber

Korean beef bulgogi lettuce wraps - featured image
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Quick and easy Korean beef bulgogi lettuce wraps with a sweet-savory marinade and refreshing pickled cucumber, perfect for a satisfying weeknight meal or casual gatherings.

Ingredients

Scale
  • 1 lb thinly sliced ribeye or flank steak (well-marbled for tenderness)
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons brown sugar
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds (for garnish)
  • 1 large cucumber, thinly sliced (English cucumber recommended)
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon toasted sesame seeds (optional garnish)
  • 1 head butter lettuce or Bibb lettuce
  • Optional: thinly sliced carrots or shredded radish for added crunch

Instructions

  1. Prepare the beef marinade by whisking together soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger, and black pepper until sugar dissolves and mixture is fragrant (about 2 minutes).
  2. Add thinly sliced beef to the marinade, toss to coat evenly, cover and refrigerate for 15 minutes to 1 hour.
  3. While beef marinates, place cucumber slices in a bowl. Whisk rice vinegar, sugar, salt, and red pepper flakes until sugar dissolves, pour over cucumbers, toss gently, and let sit at room temperature for 15-20 minutes.
  4. Separate lettuce leaves, rinse, drain, and pat dry. Prepare optional crunchy veggies if using.
  5. Heat skillet over medium-high heat. Add beef and marinade, spread out evenly, cook 2-3 minutes per side until browned and caramelized. Cook in batches if needed.
  6. Remove beef from heat, sprinkle with green onions and toasted sesame seeds.
  7. Serve immediately with pickled cucumbers and fresh lettuce leaves. Assemble wraps by spooning beef and pickled cucumber onto lettuce, add optional veggies, and wrap.

Notes

Marinate beef for 15-60 minutes to avoid mushy texture. Use high heat and avoid overcrowding pan for best sear. Let beef rest a few minutes before assembling wraps. Pickled cucumber adds essential fresh crunch—don’t skip it. For gluten-free, substitute soy sauce with tamari. Optional spicy kick by adding gochujang or chili flakes. Store leftovers separately and consume within 3 days.

Nutrition

Keywords: Korean beef bulgogi, lettuce wraps, pickled cucumber, quick dinner, easy recipe, weeknight meal, Korean cuisine, bulgogi marinade

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