Bulgogi Lettuce Bowls
Sweet-savory marinated beef served with rice, crisp lettuce, cucumber, and a quick gochujang sauce.
Prep
25 minutes
Cook
10 minutes
Level
Easy
Serves
4
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Instructions
- 1
Blend soy sauce, grated pear, garlic, sesame oil, and a little sugar.
- 2
Marinate sliced beef for at least 20 minutes.
- 3
Sear beef quickly in a hot skillet until browned and glossy.
- 4
Stir gochujang with water and sesame oil for a spoonable sauce.
- 5
Serve beef in lettuce bowls with rice, cucumber, and sauce.
Tips
Freeze the beef for 15 minutes before slicing to make thin cuts easier.
Cook in batches so the meat sears instead of steaming.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store cooked beef and rice separately for up to 3 days.
- Keep lettuce dry and chilled so it stays crisp for serving.
Substitutions
- Use chicken thighs or firm tofu instead of beef.
- Use grated apple if pear is not available.
What to Serve With
- Serve with kimchi or quick pickled radishes.
- Add steamed edamame or sesame spinach for extra vegetables.
Common Mistakes
- Do not crowd the pan because the beef needs direct heat to caramelize.
- Do not skip slicing across the grain or the beef can taste tough.
Recipe FAQ
Can I marinate bulgogi overnight?
Yes. Overnight marinating gives deeper flavor, but keep thin beef chilled and covered.
What cut of beef should I use?
Ribeye, sirloin, or flank steak all work when sliced very thinly across the grain.
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