How to Make Korean Bulgogi Beef Lettuce Wraps

Bulgogi Korean BBQ Beef is one of the most famous Korean dishes. Made from thinly sliced beef sirloin marinated in a balanced mix of soy sauce, sesame seeds, garlic, sugar, pureed pear, and warming spices, this flavorful beef is simple to prepare and pairs perfectly with steamed rice, wrapped in lettuce leaves, or served in a bowl of bibimbap-style vegetables and rice.

What is Bulgogi?

Bulgogi literally means “fire meat” and refers to thinly sliced beef that has been marinated and then cooked quickly over high heat on a grill or in a hot skillet. This Korean BBQ classic is typically sweet and savory rather than spicy — the marinade combines soy sauce, sesame oil, sugar, garlic, and often a touch of ginger, creating a rich, balanced flavor that appeals to a wide range of palates.

This mild, slightly sweet profile makes bulgogi especially approachable for family meals and gatherings.

What cut of meat is used to make Bulgogi?

Choosing the right cut matters for texture and tenderness. The best options are tender, well-marbled cuts such as:

• Sirloin (top sirloin)
• Rib eye
• Brisket (thinly sliced)

Any tender loin area sliced very thin will produce the classic bulgogi bite.

Marinade Ingredients

Recipes vary across households and cookbooks, but most authentic bulgogi marinades include these essential components:

• Soy sauce
• Sugar (white, brown, or honey)
• Sesame oil
• Garlic
• Pear (used to tenderize)
• Rice cooking wine (optional)
• Sesame seeds and green onion for texture and aroma

Pear (especially Asian or Nashi pear) helps tenderize the meat and adds subtle sweetness. If you don’t have pear, a sweet apple, Fuji apple, or even kiwi can work as a substitute in a pinch.

How to make Bulgogi

1. Prepare the marinade. Whisk together soy sauce, brown sugar, rice cooking wine (optional), sesame oil, minced garlic, pureed pear, sesame seeds, black pepper, and chopped green onion in a large bowl. Set aside.
2. Marinate the beef. Place thinly sliced sirloin in a large zip-top bag or bowl and pour the marinade over it. Remove excess air from the bag (if using), massage to coat the slices evenly, and refrigerate. Marinate at least 30 minutes, preferably several hours or overnight for best flavor.
3. Cook the meat. Heat a cast-iron skillet, grill pan, or heavy frying pan over medium-high heat until very hot. Lightly brush with sesame oil or neutral oil. Cook the beef in a single layer until just cooked through, about 4–5 minutes depending on thickness. Avoid pouring the leftover marinade into the pan while cooking — use tongs to transfer only the meat so it sears instead of steaming.
4. Serve. Arrange the cooked bulgogi on a platter and serve with butter lettuce leaves, kimchi, pickled red onions, microgreens, sliced green onions, and sesame seeds. Use the lettuce as a wrap or serve over rice and vegetables.

TIPS

• Marinate the meat. Allowing time for the marinade to penetrate the beef makes a noticeable difference in flavor.
• Choose good quality beef with some marbling — sirloin, rib eye or chuck are excellent choices.
• Pear is a tenderizer. Use an Asian pear if possible; otherwise a regular pear, Fuji apple, or kiwi will help tenderize the meat.
• Make sure your pan is very hot before adding the meat so you get a good sear.
• Do not cook the meat in the marinade liquid. Remove the meat with tongs and leave excess marinade behind to avoid boiling or steaming the slices.
• If you can’t find pre-sliced bulgogi beef, freeze the roast for about an hour until firm and slice very thinly against the grain (about 1/8 – 1/4 inch thick).

While you can grill bulgogi outdoors, the thin slices make a hot skillet or griddle the most practical way to achieve the classic, slightly caramelized sear. Cast iron works especially well for even heat and good color.

If you try this Bulgogi Korean BBQ Beef recipe, please leave a comment and let me know how it turned out — I love hearing your feedback.

Bulgogi Korean BBQ Beef Lettuce Wraps Recipe