Bulgogi Lettuce Wraps - From "Maangchi's Real Korean Cooking"

Bringing a favorite Korean fare home utilizing the flat side of GrillGrates.

Bulgogi Lettuce Wraps – From “Maangchi’s Real Korean Cooking”

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Published Sep 21, 2020 | Last updated Oct 15, 2020

  • Yields: Serves 4


For Bulgogi:

4 large garlic cloves

1 cup Peeled, Cored, and Coarsely Chopped Asian or Bosc Pear

3/4 cup chopped onion

1 tsp finely chopped, peeled ginger

1 scallion, chopped

2 tbsp soy sauce

1 tbsp toasted sesame oil

1 tbsp honey

1/2 tsp ground black pepper

1/4 cup toasted sesame seeds

1 lb skirt steak partially frozen and sliced 1/8" thin across the grain

For Wraps:

Lettuce Leaves

2 cups cooked white rice


Gochujang (Korean Red Pepper Paste)

any other condiments you like!


1Combine the garlic, pear, onion, and ginger in a food processor or blender and process until pale and creamy.

2Put sliced steak in a large bowl and pour the pear mixture over it. Add the scallion, soy sauce, sesame oil, honey and pepper and mix well. Cover with plastic wrap and refrigerate for at least 30mins and up to several hours

3Place Grill Grates upside down on the grill and pre-heat to 450-500F. (Turning them upside down creates a nice flat surface that makes it easy to sear the thinly sliced meat!)

4Once preheated, place a single, not crowded layer of sliced steak on the Grill Grates. You don't want to put too much on because they won't get as nicely browned and instead will steam.

5Cook meat, flipping occasionally, until it's well done. Take meat off the grill and keep grilling in batches until all of the bulgogi is grilled.

6Serve bulgogi on a platter next to a plate of lettuce leaves, bowl of rice, small bowl of kimchi, and small bowl of Gochujang and let everyone make their own lettuce wraps. Pre-made lettuce wraps also can be made the night before and eaten at lunch the next day.

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