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BBQ Beef Lettuce Wraps with Gochujang Flair
Maya Bennett

BBQ Beef Lettuce Wraps with Gochujang Flair

Savory-spicy-sweet lettuce wraps filled with marinated bulgogi beef, crisped lettuce, and fresh apple. Bold flavors from gochujang and soy sauce, minus the mess or meat-heavy texture of standard wraps.
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Prep Time 1 hour 30 minutes
Cook Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 16 servings
Course: Dinner
Cuisine: Korean-Inspired
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Sirloin/ribeye steak 2 medium (500-600g)
  • Dark soy sauce 2 tbsp
  • Gochujang paste 2 tbsp
  • Fresh ginger 1 tbsp minced
  • Light brown sugar 2 tbsp
  • Rice vinegar 1 tbsp
  • Honey 1 tbsp
  • Garlic 2 cloves
  • Black pepper ½ tsp
  • Granny Smith apple 1, grated

Method
 

  1. Freeze steak for 30 minutes to firm. Thinly slice cross-grain ¼-inch thick
  2. In bowl, whisk soy sauce, gochujang, ginger, brown sugar, rice vinegar, honey, garlic, and pepper
  3. Marinate steak in sauce 1 hour 30 minutes
  4. Heat wok or large skillet over high heat. Add oil, then stir-fry beef 5 minutes until browned, not fully cooked
  5. Toss with apple shreds. Serve in halal-certified lettuce cups with optional sesame seeds or kimchi

Notes

Substitute tamari for gluten-free
Frozen steak ensures even slicing
Double recipe and refrigerate overnight for deeper flavor
Gochujang's fermented heat balances sweetness