Get the Recipe: Korean Bulgogi Lettuce Wraps
Easy and delicious bulgogi lettuce wraps are an easy and flavourful meal. Can also be served as a rice bowl or Korean inspired tacos.
Ingredients
For the Pork Bulgogi:
- 1 1/2 lb. pork tenderloin or beef stir fry strips, silver skin and any visible fat removed
Bulgogi Marinade:
- 1/4 cup soy sauce, low sodium recommended
- 1 Tablespoon white or brown sugar
- 1 Tablespoon Mirin, or white wine, rice wine vinegar or water plus an additional 1 tsp sugar
- 1 Tablespoon sesame oil, or olive oil
- 1 teaspoon sesame seeds
- 2 green onions, chopped
- 4 garlic cloves, minced
- Pinch of black pepper
- 1/4-1/2 tsp Gochugaru Korean Red Pepper Flakes, optional, plus more to taste, or a pinch of regular red pepper flakes, if you'd like a little heat
For cooking:
- 1 Tbsp vegetable oil, or other neutral cooking oil
For lettuce wraps:
- Large lettuce leaves, from Boston or Leaf lettuce
- Cooked white or brown long-grain rice, or Basmati
For garnish to serve:
- Sliced green onion
- Sesame seeds
Optional Gochujang Sauce:
- 2 Tablespoons gochujang Korean chile paste, or Sambal Oelek
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 1 clove garlic, minced
- 2 teaspoon white or brown sugar
- 1 teaspoon sesame seeds
- 1 teaspoon sesame oil, regular or toasted
- 1 teaspoon light or dark corn syrup, or maple syrup (optional)
Instructions
- If starting with pork tenderloin, remove the silver skin and any visible fat from the pork tenderloin. Slice into thin pieces, then cut those pieces into 3 or 4 thin and long strips. Place into a large bowl or a zip lock bag.
- Mix up the marinade, by combining all the marinade ingredients and stir well. Pour over the meat in the bowl or bag and toss well to coat and combine. Cover and refrigerate at least 30 minutes or up to 8 hours.
- When ready to cook, heat oil in a skillet over medium high heat. Add all the pork with the marinade to the skillet and cook, stirring, until almost all the liquid has disappeared, 5-7 minutes. *Bulgogi is usually cooked until fairly dry and browned, but if you want a saucy bulgogi for some reason, don't cook off all the liquid. Make a slurry of 1 Tbsp cornstarch and 1 Tbsp cold water and add a bit at a time to the hot skillet, stirring after each addition, until desired sauce thickness is achieved.
- Serve with lettuce leaves and cooked rice and the optional Gochujang sauce (or any spicy Asian sauce will work here).
Notes
You can serve the lettuce wraps with the optional Gochujang Sauce, or simply use Sambal Oelek, Asian Chili Garlic Sauce or even Sriracha, if you like.
You can just cook the pork bulgogi part and use the meat for a rice bowl, bibimbap or even Asian-style tacos!
Try this recipe with beef, too. Just start with any beef steak, cut into strips and make as directed.
Nutritional information is for the pork only and does not include lettuce/rice or sauce.
Be sure to read all the information above this Recipe Card, for more tips on making this recipe.
Serving: 1serving, Calories: 325kcal, Carbohydrates: 10g, Protein: 37g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 842mg, Potassium: 782mg, Fiber: 0.5g, Sugar: 6g, Vitamin A: 64IU, Vitamin C: 2mg, Calcium: 41mg, Iron: 2mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.