Name: Korean Bulgogi Lettuce Cups
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 350 g thinly sliced beef ribeye or sirloin; 3 tbsp soy sauce; 1 tbsp brown sugar or honey; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tsp rice vinegar; ½ tsp gochujang (Korean chili paste) (optional); ½ tsp black pepper; 1 tsp toasted sesame seeds; ½ cup julienned carrot; ½ cup cucumber, julienned; ¼ cup rice vinegar; 1 tsp sugar; Pinch of salt; 1 head Bibb, butter, or romaine lettuce (washed and leaves separated); 1 tbsp toasted sesame seeds; Chopped scallions, for garnish; Cooked short grain rice, optional; Gochujang mayo or kimchi, optional accompaniments

DifficultyBeginner

CategoryAppetizers, Beef, Bites/Snacks

Bulgogi, meaning “fire meat” in Korean, features thin slices of beef marinated in a blend of soy sauce, garlic, ginger, sugar, and sesame oil. In this fresh, modern take, it's served in crisp lettuce leaves like edible wraps, topped with crunchy pickled veggies, rice, or spicy gochujang mayo. The balance of hot, cold, soft, and crisp textures makes this dish an instant crowd-pleaser.

Yields4 Servings

Prep Time25 minsCook Time10 minsTotal Time35 mins

For the Bulgogi

350 g thinly sliced beef ribeye or sirloin

3 tbsp soy sauce

1 tbsp brown sugar or honey

1 tbsp sesame oil

2 cloves garlic, minced

1 tsp fresh ginger, grated

2 tsp rice vinegar

½ tsp gochujang (Korean chili paste) (optional)

½ tsp black pepper

1 tsp toasted sesame seeds

For the Pickled Veg (optional)

½ cup julienned carrot

½ cup cucumber, julienned

¼ cup rice vinegar

1 tsp sugar

Pinch of salt

For Serving

1 head Bibb, butter, or romaine lettuce (washed and leaves separated)

1 tbsp toasted sesame seeds

Chopped scallions, for garnish

Cooked short grain rice, optional

Gochujang mayo or kimchi, optional accompaniments

Marinate the Beef

In a bowl, combine soy sauce, sugar, sesame oil, garlic, ginger, vinegar, and gochujang (if using).
Add thinly sliced beef and toss to coat. Let marinate 15–30 minutes (or up to 1 hour in the fridge).

Quick Pickle the Veggies

In a bowl, combine vinegar, sugar, and salt. Stir to dissolve.
Add carrots and cucumber, let sit while preparing the rest (~15–20 minutes).

Cook the Bulgogi

Heat a skillet or grill pan over medium-high heat.
Add beef (in batches if needed) and cook 2–3 minutes per side, until nicely browned and slightly caramelized.

Assemble the Cups

Lay out lettuce leaves on a platter.
Add a spoonful of cooked beef, a few pickled veggies, a pinch of rice (if using), and garnish with scallions and sesame seeds.
Drizzle with gochujang mayo or serve with a small dish of kimchi on the side.

Serving Suggestions

Serve as a fun build-your-own appetizer platter
Pairs beautifully with a cold beer, soju, or a dry Riesling

Tips & Variations

Use ground beef or turkey for a quick shortcut version
Add shredded purple cabbage or radish for color and crunch
Want vegan? Swap beef for tofu or king oyster mushrooms marinated the same way

Ingredients