Korean Grilled Beef Lettuce Wraps Recipe (2024)

Katherine, your idea was so amazing I took the liberty to tweak it a little more and it was incredible, probably the best ever. Instead of lettuce wraps I used a medium sized bowl. Then I peeled open a brand new box of lucky charms. Then instead of chicken I marinated about 3 cups of the cereal in 1.5 cups of whole milk, instead of gochujang. I let that sit for about 1.5 mins while I went to fetch a spoon, and THAT'S IT. It was easily the best not Korea chicken I'd eaten that day.

Interesting recipe Katherine, but it doesn't remotely resemble "Korean Grilled Beef Lettuce Wraps." What's your point: that yours is better?

With several changes, this was superb. The changes: skinless boneless chicken thighs (or tofu), not steak; no sugar; white part of 4 scallions in marinade (green part, slivered, for wraps); only 1 tsp sesame oil; unpeeled small apple, not pear; carrots julienned to matchsticks; julienned poblano chile; gochujang, not sriracha; for herbs, offered only mint; omitted radishes, chile flakes, and garlic cloves. And I seared chicken in batches in a large saute pan lightly glazed with peanut oil.

I suggest adding kimchi to the lettuce bundle.

So many Korean dish recipes in Times Cooking include cilantro. Cilantro throws off the flavor balance in Korean dishes and doesn't belong. As such, cilantro is not a ubiquitous ingredient in Asian cuisine.

I made the actual recipe with great success! Try it sometime, it was great!

Amazing recipe and always a hit. I Always serve with gochujang (instead of sriracha) and doenjang, which you can get in most large grocery stores

I have made this several times and it is a big hit including for my kids (4 and 7). They like it because they can assemble their own wrap and I like it because I can add hot stuff to my wrap that the kids don't like.

I've been eating bulgogi since the 1960s and preparing it at home for nearly as long. I would suggest you cook it to your own preference for doneness or slightly beyond your usual. I like to cook mine over an open flame to char/caramelize the outside quickly enough that the inside stays juicy and moist, possibly a little pink. If your grill gets the job done faster than NYT suggested timing, use your own judgment and get it off the grill when you deem it to be "done". Enjoy!

Delicious marinade! Works well with thinly sliced chicken too. Each time I make it it's a big hit. Served with a ssamjang sauce infused with maple syrup and pistachios. Got rave reviews on this dish at one of our dinner parties using the raclette grill, and word spread among our circle of friends. Now whenever we extend a dinner invitation, I'm always asked if we'll be having "those Korean wraps" LOL!

I agree with Tim -- maybe a nice recipe, but not an appropriate response to the one published here . ..

Just ignore the smarty comment from Tim. I love when people take the time to post, and offer helpful advice or other ways to think about customizing to ones individual liking. Thank you for posting.

kimchi sounds great, this was a great, fun dish to make for a family dinner.

I lived in Korea for more than two years in the 80s and 90s and feel like I have a pretty good grasp of Korean flavors. This recipe is basically good, but...1. No cilantro. It isn't used at all in Korean food, and just ruins the flavor. 2. Ssamjang (or the more readily available gochujang) is an essential sauce for the lettuce wraps. 3. Bulgogi means literally "fire meat," and refers to beef, NOT tofu or chicken. "Dak bulgogi," a different meal, is chicken prepared in a similar way.

We just made this and loved it so much we plan on making it a again tomorrow. We cooked the meat on high heat on the stove in a skillet, but folllowed the recipe pretty closely except using green apple as a garnish and did not use pear.

Great weeknight meal on an hot summer evening. Made as directed - perfection!

Really delicious tonight -finally cooled down enough to grill in Texas. Skipped cilantro but used dried Thai basil in marinade and fresh mint to serve. Otherwise didn’t need to change anything. Larger little gems and butter lettuce worked. I thought rice was optional. But not gojugang. So much better than sriracha would’ve been I think.

This is one of the best recipes I’ve discovered in NYT cooking (actually, anywhere). We have made it so, so many times- finally getting around to leaving a deserving review. The whole family loves it as written but we often omit the beer and pear with no ill effect. We are able to get shabu shabu (thin sliced beef) from our Asian store so that’s helpful. Add the beef to ramen or rice bowls. We have this once a week in one form or another!

Caveat—was just looking to this recipe for use of my ingredients, not to follow to the letter. I had some soy-marinated, grilled pork, romaine leaves and veg and was looking to a wrap “recipe” to use them. Wonderful!Made basmati rice in coconut milk, added shredded carrot, thinly sliced Persian cucumber, grilled pork, peanuts plus a sprinkle of Anaheim pepper sauce, soy and toasted sesame oil to the wrap. Truly scrumptious! I recommend this recipe for anyone who has good ingredients and e

I actually prefer these wraps to the momof*cku bo ssam, though that may be sacrilegious to say here. Used kimchi and the chiles instead of sriracha/gojuchang for heat. One of the few NYT recipes where I completely agree with the 5 star rating.

This was phenomenal. I made exactly as written and served with all the sides suggested. Will make again and again! Would make a wonderful party meal!

Replaced 1/3 cup stout/porter with beef broth, bosc pear for Asian pear, NY strip for ribeye. Used mint + thai basil, bacon kimchi fried rice, gochujang, unpickled radish + persian cukes for topping on green leaf lettuce.Accidentally marinated for 2 days (didn't have time to cook!) -- super tasty and beef was incredibly tender. Will reduce to overnight (max).

I made this recipe exactly as instructed. My family and friends loved it as did I. Perfect use of a rib-eye if you don't want a slab of meat from the grill; not that a slab of meat is a bad thing.

I made this for family dinner and there were no leftovers. Everyone really enjoyed it! The little girls liked it because they didn’t have to eat everything together, they could just eat what they like. I added kimchi to the mix and also made tofu with yangyun sauce that my Korean-American friend made for me. I made it because my kids are vegan but everyone loved that too. I will definitely be making this again.

Really yummy marinade! I love the crunch of a lettuce wrap.

I asked the sushi folks at the local supermarket for some of prepared sushi rice to serve with this -- added a nice heft to the wraps.

Marinade was delicious. Steph likes this quite a bit.

I lived in Korea for more than two years in the 80s and 90s and feel like I have a pretty good grasp of Korean flavors. This recipe is basically good, but...1. No cilantro. It isn't used at all in Korean food, and just ruins the flavor. 2. Ssamjang (or the more readily available gochujang) is an essential sauce for the lettuce wraps. 3. Bulgogi means literally "fire meat," and refers to beef, NOT tofu or chicken. "Dak bulgogi," a different meal, is chicken prepared in a similar way.

Used thinly sliced boneless beef short ribs instead of ribeye and cooked in chili oil to add some spice- turned out great.