Bulgogi Lettuce Wraps

Bulgogi Lettuce Wraps 💚  Bulgogi is a beloved Korean dish made with thinly sliced, marinated beef, grilled or stir-fried. In my healthier version, a touch of honey and grated pear naturally sweeten the meat. Spoon white sticky rice, bulgogi, and your favorite vegetables into lettuce wraps, then add just a dab of gochujang — it packs some heat!

Bulgogi Lettuce Wraps 

Ingredients: 

• 1 lb thinly sliced sirloin or flank steak
• 3 tbsp soy sauce 
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1–2 tsp honey for light sweetness (optional)
• 4 garlic cloves, minced
• 1 tsp fresh grated ginger
• ½ pear, grated 
• 4 green onions, sliced
• 1 tsp sesame seeds
• I head butter lettuce, leaves separated 
• 1 cup cooked sticky rice 
• 1 tbsp gochujang (Korean chili paste)
• 1 cup shredded purple cabbage (optional)

Directions: 

1.  Make the marinade: In a bowl, whisk together the soy sauce, sesame oil, garlic, ginger, vinegar, honey (if using), and grated pear.

2.  Add the sliced beef and toss to coat well. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

3.  Heat a large skillet over medium-high heat. Add the beef in a single layer (cook in batches if needed) and sauté for 2–4 minutes, until browned and cooked through. Stir in green onions and sprinkle with sesame seeds.

4.  Assemble the lettuce wraps: Spoon rice into each lettuce leaf, then add veggies and bulgogi. Top with additional green onions, sesame seeds, and a small amount of gochujang sauce.