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BBQ Beef Lettuce Wraps – Quick Recipe with Gochujang & Soy Sauce
Youssef Hb

BBQ Beef Lettuce Wraps – Quick Recipe with Gochujang & Soy Sauce

Tender grilled beef slices, marinated in a spicy-sweet soy-gochujang glaze, wrapped in crisp lettuce with pickled vegetables. A quick, non-soggy alternative to traditional wraps, perfect for meals on the go.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Asian Fusion
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Bulgogi beef (2 steaks, 500-600g)
  • Dark soy sauce (2 tablespoons)
  • Gochujang paste (2 tablespoons)
  • Minced fresh ginger (1 tablespoon)
  • Brown sugar (2 tablespoons)
  • Non-alcoholic mirin substitute (1 tbsp rice vinegar + 1 tbsp sugar + 1 tbsp water)
  • Garlic cloves (2, minced)
  • Black pepper (½ tsp, freshly ground)
  • Sweet apple (1, chopped)
  • Sesame oil (1 tablespoon)
  • Neutral oil (2 tablespoons, e.g., rapeseed)
  • Butter lettuce (2-3 heads, large leaves)

Method
 

  1. Place steaks in freezer for 20 minutes. Slice 3mm thick against the grain.
  2. In a bowl, combine beef with soy sauce, gochujang, ginger, brown sugar, mirin substitute, garlic, chopped apple, sesame oil, and pepper. Mix for 30 seconds.
  3. Cover and refrigerate for 3-4 hours.
  4. Heat 1 tablespoon neutral oil in a large skillet over high heat. Sear beef in batches for 3–4 minutes (don't overcrowd the pan). Discard marinade residue.
  5. Toss remaining 1 tablespoon neutral oil with the cooked beef. Serve with chilled lettuce leaves, arranging pickled julienned vegetables at the base of each lettuce cup.

Notes

Freezing the beef ensures easier slicing. Use a microplane for garlic.
For non-alcoholic mirin substitute: combine 1 tbsp rice vinegar, 1 tbsp sugar, and 1 tbsp water. Adjust gochujang quantity to taste.
Use pre-chopped pickled vegetables (carrots, radishes, cucumbers) for convenience.