• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×
Home » Recipes » Appetizers

Korean Beef Lettuce Wraps

May 31, 2015 Updated February 23, 2020 by Lisa Goldfinger 15 Comments This post may contain affiliate links

Jump to Recipe

This Korean Beef Lettuce Wraps recipe is one of my favorite party appetizers. Juicy beef tenderloin is marinated Bulgogi style, with sesame, soy, brown sugar, scallions and ginger, then draped with pickled onions and radishes, dabbed with miso mayonnaise, and wrapped up in delicate lettuce leaves. The flavors are sweet-salty-vinegary-umami-amazing!

These Korean Beef Lettuce Wraps are an explosion of flavor. Famously delicious Korean Bulgogi beef wrapped up in lettuce leaves with homemade picked onions and radishes and miso mayonnaise. Serve as an appetizer or main dish l Panning The Globe Recipe

When you're looking for that very special party recipe that will have your guests swooning, Korean Beef Lettuce Wraps will do the trick.

These Korean Beef Lettuce Wraps are an explosion of flavor. Famously delicious Korean Bulgogi beef wrapped up in lettuce leaves with homemade picked onions and radishes and miso mayonnaise. Serve as an appetizer or main dish l Panning The Globe Recipe

How To Make Korean Beef Lettuce Wraps:

There are a few steps to this recipe but nothing is difficult and most of the prep work can be done well ahead of time. 

  1. Marinate the beef: Korea's famous bulgogi beef takes center stage here. Bulgogi beef is absolutely delectable and surprisingly easy to make. You'll need to slice the beef extra thin and marinate it in a mixture of soy sauce, sesame oil, garlic, brown sugar, and crushed red pepper. 
  2. Prepare the lettuce; Wash the lettuce leaves and break them into 4-inch pieces. Roll them loosely in damp paper towels to keep them crisp.
  3. Make the quick pickled red onions and radishes: Thinly slice the onions and radishes and marinate them in a heated mixture of vinegar, sugar and salt. Let them cool  in the fridge. They have a wonderful bright, vinegary taste and great crunch factor - a perfect counterpoint to the tender, sweet-sesame-soy flavored beef.
  4. Make the Miso Mayonnaise; miso mayo is just two ingredients, miso and mayo. Mix the two together and done!
  5. Sauté the beef and assemble the lettuce wraps; Do this right before your guests arrive.

radishes and onions for bulgogi wraps

How to serve Korean Beef Lettuce Wraps

Serve these as an appetizer: I love making these as an appetizer for a party. They're such great finger food and so incredibly delicious, a great way to get the evening off to an exciting start.

Serve them for dinner: If you want Korean beef lettuce wraps as your main dish, Instead of cutting the lettuce into small pieces, keep them whole. Set out a platter of leaves, a platter of beef, and put the rest of the components in bowls. Let everyone dig in and make their own wraps.

These Korean Beef Lettuce Wraps are an explosion of flavor. Famously delicious Korean Bulgogi beef wrapped up in lettuce leaves with homemade picked onions and radishes and miso mayonnaise. Serve as an appetizer or main dish l Panning The Globe Recipe

These little Korean beef lettuce wraps are so pretty....

These Korean Beef Lettuce Wraps are an explosion of flavor. Famously delicious Korean Bulgogi beef wrapped up in lettuce leaves with homemade picked onions and radishes and miso mayonnaise. Serve as an appetizer or main dish l Panning The Globe Recipe

....I couldn't stop photographing them.

These Korean Beef Lettuce Wraps are an explosion of flavor. Famously delicious Korean Bulgogi beef wrapped up in lettuce leaves with homemade picked onions and radishes and miso mayonnaise. Serve as an appetizer or main dish l Panning The Globe Recipe

I adapted this Korean Beef Lettuce Wraps recipe from my Korean BBQ Burger recipe  (aka best burger ever!).

Other delicious Korean Recipes on Panning The Globe:

  • Bibimbap: Korean Rice Bowl with Beef and Vegetables
  • Korean Chicken Stew with Spinach (quick and easy!)

Here's the recipe for Korean Beef Lettuce Wraps. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.

Print

Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
These Korean Beef Lettuce Wraps are fantastically flavorful. Pan seared beef tenderloin in scrumptious Bulgogi marinade, wrapped up in lettuce leaves with homemade picked onions and radishes and miso mayonnaise. Serve as an appetizer or main dish.

Korean Beef Lettuce Wraps


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Panning The Globe
  • Total Time: 1 hour 8 mins
  • Yield: 10-12 1x
Print Recipe

Description

Famously delicious Korean Bulgogi beef wrapped in little lettuce packages with homemade pickled onions and radishes.


Ingredients

Scale

For the Quick Pickled Onions and Radishes:

  • 1 bunch radishes, washed and thinly sliced
  • 1 medium red onion, peeled, halved and thinly sliced
  • 1 ½ cups distilled white vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt

To marinate the beef:

  • 14-16 ounces beef tenderloin (or substitute ribeye, sirloin or flank), sliced very thinly (⅛ inch or so)
  • 2 tablespoons brown sugar
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons crushed garlic (2 medium cloves)
  • ½ teaspoon crushed red pepper flakes

For The Miso Mayonnaise

  • ½ cup mayonnaise (I recommend Hellman's)
  • 2 tablespoons miso paste (brown rice miso from Whole Foods is my favorite)
  • ¼ teaspoon sriracha (hot sauce)

For the Lettuce:

  • 2 heads of green leaf lettuce (or substitute Boston or red leaf lettuce)

Optional Garnish:

  • 1 bunch green onions, sliced very thinly crosswise.

To Cook the Beef:

  • 2 tablespoons high smoke point cooking oil such as light olive oil or canola.

Instructions

  1. Make Pickled Onions and Radishes: Bring vinegar (1½ cups), water (½ cup), sugar (2 tablespoons) and salt (1 tablespoon) to a boil in a small sauce pan. Lower heat to a simmer and cook, stirring, just until salt and sugar dissolve. Remove from heat. Put onions and radishes into a medium sized bowl, pour hot vinegar mixture over them and stir. Allow them to cool at room temp for 15 minutes or so. Cover bowl with plastic wrap and refrigerate for at least 45 minutes and up to 3 days.
  2. Marinate the Beef In a shallow bowl, combine marinade ingredients. Add the sliced  beef and toss to coat. Marinate for at least 30 minutes at room temp or up to 24 hours in the fridge.
  3. Make the Miso Mayonnaise: Whisk mayonnaise (½ cup), miso (2 tablespoons) and sriracha (¼ teaspoon). Store in the fridge for up to 3 days.
  4. Prepare the Lettuce Leaves Wash and dry lettuce. Trim The thick pointy end off each leaf and cut or tear the leaf into two or three pieces that are 3-4 inches wide and tall. The lettuce can be prepared a day ahead. See notes.
  5. Sauté the Beef Heat oil in a large cast iron or non-stick skillet or wok over high heat. Sauté half the beef, stir-frying, for 2-4 minutes, or until the beef is just cooked through. Transfer to a platter and repeat with the remaining beef.
  6. Assemble the Wraps: Arrange leaves on platters. Add a piece of beef to each leaf. Drape some pickes on top. Add a dollop of miso mayonnaise. Sprinkle with scallions.

Notes

How to store lettuce leaves so they'll be fresh and crisp for up to two days: Wash and spin or shake leaves to remove excess water. Lay the damp leaves out, in a single layer, on a long stretch of paper towels. Cover them with another paper towel of equal length. Roll up gently from one end. Tuck the roll into a large plastic bag. Press out the air, seal, and store in the fridge. Unpack leaves and trim to size before serving.

  • Prep Time: 1 hour
  • Cook Time: 8 mins
  • Category: Appetizer or Main Course
  • Method: Sauté
  • Cuisine: Korean

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

More The Best Appetizer Recipes!

  • Fingers holding a thin seeded cracker.
    The Best Homemade Seed Crackers: Thin, Crisp and Delicious!
  • round soft cheese in shallow bowl surrounded with olive oil, herbs and whole spices. Hand holding a baguette slice that has been spread with some of the cheese.
    Marinated Cheese with Herb and Garlic Infused Olive Oil
  • Royal Thai Crab Cakes
  • Two rows of roasted rainbow carrots arranged on a rectangular platter with whipped feta down the center and toasted bread crumbs sprinkled on top.
    Roasted Carrots with Whipped Feta

Filed Under: All Recipes, Appetizers, Asia, Entertaining Tagged With: beef, dairy-free

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. restaurantthatdeliversnearme.website

    July 19, 2021 at 3:20 am

    This is an awesome recipe. Thanks.

    Reply
  2. Jonas

    January 30, 2019 at 1:20 pm

    This was a huge hit at a dinner party I recently had. Just delicious

    Reply
  3. Dominique Ranieri

    January 29, 2019 at 4:11 pm

    The miso mayonnaise is to-die-for. Such a great crowd pleasing app

    Reply
  4. Alex G

    January 28, 2019 at 11:07 am

    One of the best things I've made/eaten from panningtheglobe and that is a very high bar!

    Reply
  5. Jen

    October 30, 2018 at 6:34 am

    Hi. Is there a substitute that can be used for the sesame oil in the Korean beef lettuce wraps? I have a daughter who is allergic to sesame seeds.

    Reply
    • Lisa

      October 30, 2018 at 6:38 am

      Yes. I would suggest either peanut oil or a light olive oil. It should still be delicious.

      Reply
  6. Wendy

    March 28, 2017 at 11:32 am

    Hurray... I used this recipe over a year ago but lost my copy. I couldn't remember where I found it. I have the marinade down by memory but I really wanted to find the pickle and sauce. Thanks to Google I did! I have used tofu and chicken as well as chickpeas instead of beef with this as well and they ate all awesome. I served a tofu version alongside the beef and both were equally praised.

    Reply
    • Lisa

      March 28, 2017 at 12:16 pm

      Hi Wendy, Great that you found the recipe! And thanks so much for letting me know! I like your adaptations with chicken, chickpeas and tofu. If you love this recipe you might also enjoy my Korean BBQ Burger recipe https://www.panningtheglobe.com/korean-bbq-burgers-with-pickled-radishes-onions-and-miso-mayonnaise/ it has the same wonderful Bulgogi flavors in the ground beef, and the same pickles and miso mayo.

      Reply
  7. laura@motherwouldknow

    June 29, 2016 at 6:15 pm

    I might start out making this as an appetizer, but I have a feeling that I would eat so many of these delectable morsels that it would become my dinner. Love Korean beef - so flavorful!

    Reply
    • Lisa

      July 01, 2016 at 6:51 am

      I actually do that Laura. I often double the recipe and make it dinner.

      Reply
  8. Margie

    June 03, 2015 at 10:30 am

    I recently made something like this using pork tenderloin- sliced thin and then pounded even thinner. I served it on a baguettte with pickled carrots and radishes. It was delicious, as will this be, I'm sure. Love the lettuce wrap idea for a lighter touch.

    Reply
    • Lisa Goldfinger

      June 03, 2015 at 11:39 am

      Margie, your version sounds delicious!! 🙂

      Reply
  9. Thalia @ butter and brioche

    May 31, 2015 at 11:40 pm

    I can definitely see myself polishing off many of these little beef lettuce wraps. They look like the ultimate appetizer and so healthy too - which is just perfect!

    Reply
  10. Rachel (Rachel's Kitchen NZ)

    May 31, 2015 at 8:30 pm

    I love Bulgogi too - Lisa and this is a great party idea - will tuck it away for our house warming!

    Reply
  11. Maureen | Orgasmic Chef

    May 31, 2015 at 7:06 pm

    I would go to any party you had if you served this. I can't wait to do the same. 🙂

    Reply

Primary Sidebar

Hi, I'm Lisa! Welcome to Panning The Globe. Dive into my collection of delicious, healthy recipes, discover new global flavors, and create unforgettable meals for your family and friends. Learn More!

Healthy Easy Recipes for Spring!

  • Easy White Bean Turkey Chili Verde
  • Bowl of lemon asparagus risotto topped with shredded basil and parmesan
    Lemon Asparagus Risotto
  • Rows of colorful chopped veggies and chicken in a serving bowl: cherry tomatoes, chicken, cucumbers, red onion, carrots and avocados.
    Rotisserie Chicken Chopped Salad
  • a bowl of Korean Chicken Stew with Gochujang Sauce
    Korean Chicken Stew with Gochujang
  • overhead shot of a cast iron skillet filled with paella: shrimp, sausages, chicken, strips of pimiento and a parsley leaf in the middle
    Easy Spanish Paella Recipe
  • white bowl filled with roasted fennel, tomatoes and white beans
    Roasted Fennel, Tomatoes and White Beans
  • Fish in crazy water is a classic Neopolitan dish of fresh fish, poached with carrots, celery, onions and tomatoes. The fish is tender, the veggies are crisp-tender, the broth is sweet and delicious, and dinner is on the table in just 30 minutes.
    Fish In Crazy Water
  • rimmed baking sheet topped with baked chicken thighs, potatoes, red bell peppers, zucchini and green olives.
    Baked Chicken Thighs with Potatoes Peppers and Olives

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes
banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © Panning The Globe 2025 · All text, recipes, content and images on this site are the sole property of Lisa Goldfinger and Panning The Globe.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

1.7K shares