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.

5 from 4 reviews

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




  1. Make Pickled Onions and Radishes: Combine vinegar, water, sugar and salt in a small sauce pan. Bring to a boil. Lower heat to a simmer and cook just until salt and sugar dissolve. Remove from heat. Put onions and radishes into a medium sized bowl. Pour Vinegar mixture over and stir. Allow to cool for 15 minutes. Cover with plastic wrap and put in the fridge for at least 45 minutes and up to 3 days.
  2. Marinate the Beef In a shallow bowl, combine all the marinade ingredients. Add the 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, miso and sriracha. Store in the fridge 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. In fact it will be extra crisp if you do this: 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 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.
  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.