Wagyu Bulgogi Lettuce Wraps Recipe

Prepare marinade

In a medium bowl combine soy sauce, brown sugar, mirin, sesame oil, grated Asian pear, minced garlic, grated ginger, gochujang (if using) and black pepper. Whisk until sugar dissolves and mixture is uniform.

Marinate beef

Add the thinly sliced wagyu to the marinade. Toss thoroughly to coat each piece. Let sit at room temperature for 15 minutes or refrigerate for up to 2 hours for deeper flavor. Remove from fridge 15 minutes before cooking if chilled.

Cook beef

Heat a large skillet or cast-iron pan over high heat until very hot. Add 1 tsp vegetable oil and swirl. Add the marinated wagyu in a single layer (work in batches if needed) and sear, stirring occasionally, until just browned and cooked through, about 2–4 minutes depending on thickness. Avoid overcrowding so meat caramelizes. Transfer cooked beef to a plate and keep warm.

Whisk together rice vinegar, honey, soy sauce, water, toasted sesame oil and red pepper flakes in a small bowl until honey dissolves. Taste and adjust balance — add a little more honey if too tart or a splash more vinegar if you want tang.

Prepare vegetables: separate and pat dry gem lettuce leaves. Julienne cucumber and carrot and thinly slice scallions. Arrange on a platter.

Build wraps: place 1–2 tablespoons of cooked wagyu in the center of a lettuce leaf. Add a few julienned cucumber and carrot pieces and a bit of sliced scallion. Drizzle about 1 teaspoon of the sweet & sour sauce over the filling.

Finish: sprinkle each wrap with a pinch of furikake and toasted sesame seeds. Add a small cilantro leaf if using and squeeze a little lime over the top just before eating.

Serve: transfer assembled wraps to plates and serve immediately so lettuce stays crisp. Leftover beef can be reheated briefly in a hot pan for 30–60 seconds.