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Korean-Style Beef Lettuce Wraps

Serves 4
Time 4 hr 50 min
Bulgogi is a Korean treasure — featuring tender beef marinated with soy sauce, brown sugar and plenty of aromatics. In this recipe, it’s rolled into lettuce cups with plenty of fresh veggies and jasmine rice. To make it easier to grill, we’re marinating a whole flank steak. But if you’re cooking this inside, the meat can be sliced very thinly and marinated for 2 – 4 hours instead. Just remove as much of the marinade as possible and cook it in a searing-hot cast-iron pan until slightly charred and tender.
Ingredients
  • 6 tablespoons low-sodium soy sauce
  • 3 tablespoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 4 green onions, thinly sliced, green and white parts separated
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red chile flakes
  • 1/2 teaspoon ground black pepper
  • 1 pound flank steak
  • 1 head green leaf lettuce, washed, dried
  • 3 kirby or Persian cucumbers, thinly sliced lengthwise
  • 1/2 medium red onion, thinly sliced lengthwise
  • 1 medium carrot, peeled and julienned
  • 2 cups prepared 365 by Whole Foods Market Frozen Organic Thai Jasmine White Rice
  • 2 tablespoons toasted sesame seeds
  • Gochujang sauce, for serving
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Method

In a resealable bag (or a medium bowl), combine soy sauce, brown sugar, sesame oil, green onion whites, garlic, red chile flakes and black pepper. Add flank steak, seal the bag and toss to coat, then marinate for 4 – 6 hours.

Prepare a grill for medium-high heat cooking. When hot, clean the grates and oil the grill. Remove the steak from the marinade and grill 2 – 3 minutes on each side or until done to your liking. Transfer to a platter, cover loosely with foil and let rest for 10 minutes to redistribute juices.

Place stacks of lettuce leaves, cucumbers, red onion and carrot on a large platter. The rice can be added to a small bowl that will fit on the platter.

Slice steak thinly against the grain and transfer to the platter if there’s room — if not, transfer to its own platter. Garnish with sesame seeds and remaining green onions.

To make your lettuce cup, spread out a lettuce leaf and layer on the rice, beef, cucumber, carrot and red onion, then top with gochujang sauce.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 6 tablespoons low-sodium soy sauce
  • 3 tablespoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 4 green onions, thinly sliced, green and white parts separated
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red chile flakes
  • 1/2 teaspoon ground black pepper
  • 1 pound flank steak
  • 1 head green leaf lettuce, washed, dried
  • 3 kirby or Persian cucumbers, thinly sliced lengthwise
  • 1/2 medium red onion, thinly sliced lengthwise
  • 1 medium carrot, peeled and julienned
  • 2 cups prepared 365 by Whole Foods Market Frozen Organic Thai Jasmine White Rice
  • 2 tablespoons toasted sesame seeds
  • Gochujang sauce, for serving
Shop with Prime

Exclusively for Prime members in select ZIP codes.