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Beef Bulgogi

Prep Time:

15 minutes

Cook Time:

10-20 minutes




About the Recipe

Flavorful thinly sliced beef strips served with rice wrapped in lettuce leaves.


  • Beef tenderloin or sirloin, partially frozen and sliced thinly across the grain -- 1 1/2 to 2 pounds

  • Scallions, minced -- 2 or 3

  • Sugar -- 2 tablespoons

  • Garlic, minced -- 2-3 cloves

  • Sesame seeds (optional) -- 1 tablespoon

  • Pepper -- 1 teaspoon

  • Soy sauce -- 1/2 cup

  • Sesame oil -- 1 tablespoon

  • Red lettuce, separated into whole leaves -- 1 head (any lettuce you can wrap meat and rice in)

  • Hot cooked sticky rice -- 4 cups (for fewer carbs just reduce the amount of rice you eat)


  1. Toss all the ingredients except for the lettuce and rice together in a large bowl or baggie and marinate for at least 1 hour or up to 8 hours in the refrigerator.

  2. Heat a heavy skillet or hot plate without oil over medium-high heat.

  3. Drain any excess marinade from the beef.

  4. Add the beef to the hot skillet or hot plate in small batches and sear until just cooked through. Remove to a platter and repeat with the remaining meat.

  5. Serve bulgogi with lettuce leaves and steamed sticky rice. Hold a leaf of lettuce in one palm, add a small portion of meat and top it with a bit of rice. Roll the lettuce leaf up and pop it in your mouth.


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