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Korean BBQ Beef Lettuce Wraps

Korean BBQ beef lettuce wraps with tender, caramelized beef strips in a gochujang-soy marinade. Served in crisp butter lettuce with quick slaw, kimchi, sticky white rice, and a sesame-lime drizzle for sweet, spicy, and fresh crunch in every bite.
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Prep Time 15 minutes
Cook Time 9 minutes
Marinate 20 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Korean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef Marinade
  • 1.5 lb beef sirloin or ribeye Thinly sliced against the grain
  • 3 tbsp soy sauce
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 4 garlic cloves Minced
  • 1 tsp fresh ginger Grated
  • 2 tbsp pear or apple purée (tenderizer)
  • 1 tbsp rice vinegar
Sesame-Lime Drizzle
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1 tsp gochujang
  • 1 tsp toasted sesame seeds
Quick Slaw
  • 1 cup shredded purple cabbage
  • 1 cup shredded green cabbage
  • 1 medium carrot Julienned
  • 2 green onions Sliced thin
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 salt Pinch
To Assemble
  • 12 large butter lettuce leaves 12–14 large leaves
  • 2 cup cooked white rice (short-grain preferred)
  • 1 cup kimchi Roughly chopped
  • 0.25 cup pickled daikon or cucumber slices
  • 2 tbsp toasted sesame seeds
  • 1 sliced fresh red chili (optional)
  • 1 fresh cilantro sprigs

Equipment

  • 1 cast iron skillet

Method
 

Marinate the Beef
  1. In a large bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, garlic, ginger, pear purée, and rice vinegar until smooth and combined.
  2. Add the thinly sliced beef to the marinade and toss thoroughly to coat every piece.
  3. Let the beef rest at room temperature for at least 20 minutes (or refrigerate up to 4 hours) so the flavors penetrate.
Make the Quick Slaw
  1. In a bowl, toss shredded purple cabbage, shredded green cabbage, julienned carrot, and sliced green onions with rice vinegar, sesame oil, and a pinch of salt.
  2. Set aside for 5 minutes to soften slightly while the beef cooks.
Mix the Sesame-Lime Drizzle
  1. In a small bowl, stir together soy sauce, sesame oil, lime juice, honey, gochujang, and toasted sesame seeds until smooth.
  2. Taste and adjust so it’s punchy, savory, and slightly sweet.
Caramelize the Beef
  1. Heat a large cast iron skillet over very high heat until smoking hot, then add a thin layer of neutral oil.
  2. Cook the beef in a single layer without crowding for 2–3 minutes, letting it caramelize and char at the edges.
  3. Flip the beef once and cook 1–2 minutes more until cooked through with deep golden-brown edges.
  4. Remove the beef from the heat and rest for 2 minutes, then scrape the caramelized marinade residue from the pan and toss it back over the beef.
Assemble the Wraps
  1. Lay out butter lettuce leaves and spoon a small mound of warm white rice into each leaf.
  2. Pile caramelized beef strips over the rice, then add slaw, kimchi, and pickled daikon or cucumber slices.
  3. Drizzle the sesame-lime sauce generously over each wrap, then finish with toasted sesame seeds, sliced red chili if using, and fresh cilantro sprigs.
  4. Serve immediately by folding the leaf around the filling and biting in.

Notes

Pro tip: slice the beef thin and against the grain so it cooks fast and stays tender during the high-heat sear. Store leftovers covered in the fridge up to 3 days; keep components separate for best lettuce crunch. Freezing is not recommended for the assembled wraps, but you can freeze leftover cooked beef (up to 2 months) and reheat until hot. For a lower-sodium option, use reduced-sodium soy sauce and increase lime juice to keep the flavor punch.