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.
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).
In a bowl, combine vinegar, sugar, and salt. Stir to dissolve.
Add carrots and cucumber, let sit while preparing the rest (~15–20 minutes).
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.
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.
Serve as a fun build-your-own appetizer platter
Pairs beautifully with a cold beer, soju, or a dry Riesling
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
4 servings