Bulgogi Beef Bibimbap Lettuce Wraps
By Jackie Gebel @noleftovers
Bulgogi Beef Bibimbap Lettuce Wraps
By Jackie Gebel @noleftovers
Yield/Serves:
2
For the Bulgogi Beef Marinade:
- 1 lb thinly sliced ribeye or sirloin
- ½ Asian pear
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp grated ginger
- Freshly ground black pepper
- ½ small onion, thinly sliced
For the Wraps:
- 1 cup cooked white or brown rice
- 1 cup sautéed or raw seasonal veggies (like carrots, cucumbers, jalapeno, or sprouts)
- 2 eggs (optional – cooked sunny side up or soft boiled)
- ½ cup kimchi
- Butter or Bibb lettuce leaves, washed and dried
For Garnish:
- Toasted sesame seeds
- Sliced scallions
- Gochujang or sriracha (optional)
Marinate the Beef
In a food processor, mix all marinade ingredients. Add sliced beef and onion. Let marinate for at least 30 minutes (or overnight for best flavor).
Cook the Bulgogi
Heat a Staub Dutch Oven over medium-high heat. Add the marinated beef and cook until browned and caramelized (about 5-7 minutes). Set aside.
Crisp the Rice
In the same pan, add a little oil and press the cooked rice into the pan to get some crispy, golden edges—about 3-4 minutes. Stir to incorporate any beef drippings.
Assemble Bibimbap
Lay out lettuce leaves and assemble into a bowl: Fresh veggies, Kimchi, Pickles, Fried Egg. Fill each lettuce wrap with a spoonful of rice, bulgogi beef, veggies, a bit of kimchi, and an egg if using.
Garnish & ServeSprinkle with sesame seeds, scallions, and a drizzle of gochujang or sriracha if desired. Fold like a taco and enjoy!