Korean BBQ Wagyu Beef Lettuce Wraps
Korean BBQ Wagyu Beef Lettuce Wraps
Ingredients
For the Wagyu Beef Marinade
- 3 pounds Wagyu beef, thinly sliced against the grain
- cup 3/4 soy sauce
- 6 tablespoons brown sugar, packed
- 3 tablespoons sesame oil
- 9 garlic, cloves, minced
- 3 tablespoons fresh ginger, grated
- 3 tablespoons gochujang, (Korean chili paste, optional for heat)
- 1 1/2 teaspoons black pepper
For the Lettuce Wraps
- 3 heads butter lettuce, leaves separated and washed
- 6 cups cooked rice, warm
- 1 1/2 cups carrots, julienned
- 1 1/2 cups cucumber, julienned
- 6 green onions, sliced, for garnish
- 1 tablespoons sesame seeds, toasted, for garnish
For the Dipping Sauce (Ssamjang)
- 6 tablespoons gochujang
- 3 tablespoons doenjang, (Korean fermented soybean paste)
- 3 teaspoons sesame oil
- 3 garlic, cloves, minced
- 1 1/2 teaspoons brown sugar
- 3 tablespoons water, (or more, to thin)
Instructions
- 1
In a medium bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang (if using), and black pepper. Whisk until the sugar is dissolved.
⏱️ 5 min
- 2
Add the thinly sliced Wagyu beef to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 3
While the beef is marinating, prepare the ssamjang dipping sauce. In a small bowl, combine the gochujang, doenjang, sesame oil, minced garlic, brown sugar, and water. Mix well until smooth. Adjust water to desired consistency.
⏱️ 5 min
- 4
Heat a large skillet or grill pan over medium-high heat. Once hot, add a small amount of cooking oil if needed (Wagyu beef has natural fat, so often none is required).
⏱️ 1 min
- 5
Working in batches to avoid overcrowding the pan, add the marinated Wagyu beef. Cook for 1-2 minutes per side, or until beautifully caramelized and cooked to your desired doneness. Wagyu cooks quickly due to its marbling.
⏱️ 10 min
- 6
Remove cooked beef from the pan and set aside. Repeat with remaining beef.
- 7
Arrange the butter lettuce leaves, warm cooked rice, julienned carrots, and julienned cucumber on a platter. Place the cooked Wagyu beef alongside.
⏱️ 5 min
- 8
To assemble a wrap, take a lettuce leaf, add a spoonful of rice, a few slices of Wagyu beef, some carrots and cucumber, and a dollop of ssamjang. Garnish with sliced green onions and toasted sesame seeds. Fold and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean BBQ Wagyu Beef Lettuce Wraps
For the Wagyu Beef Marinade
- 3 pounds Wagyu beef, thinly sliced against the grain
- cup 3/4 soy sauce
- 6 tablespoons brown sugar, packed
- 3 tablespoons sesame oil
- 9 garlic, cloves, minced
- 3 tablespoons fresh ginger, grated
- 3 tablespoons gochujang, (Korean chili paste, optional for heat)
- 1 1/2 teaspoons black pepper
For the Lettuce Wraps
- 3 heads butter lettuce, leaves separated and washed
- 6 cups cooked rice, warm
- 1 1/2 cups carrots, julienned
- 1 1/2 cups cucumber, julienned
- 6 green onions, sliced, for garnish
- 1 tablespoons sesame seeds, toasted, for garnish
For the Dipping Sauce (Ssamjang)
- 6 tablespoons gochujang
- 3 tablespoons doenjang, (Korean fermented soybean paste)
- 3 teaspoons sesame oil
- 3 garlic, cloves, minced
- 1 1/2 teaspoons brown sugar
- 3 tablespoons water, (or more, to thin)
Instructions
- 1
In a medium bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang (if using), and black pepper. Whisk until the sugar is dissolved.
⏱️ 5 min - 2
Add the thinly sliced Wagyu beef to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 3
While the beef is marinating, prepare the ssamjang dipping sauce. In a small bowl, combine the gochujang, doenjang, sesame oil, minced garlic, brown sugar, and water. Mix well until smooth. Adjust water to desired consistency.
⏱️ 5 min - 4
Heat a large skillet or grill pan over medium-high heat. Once hot, add a small amount of cooking oil if needed (Wagyu beef has natural fat, so often none is required).
⏱️ 1 min - 5
Working in batches to avoid overcrowding the pan, add the marinated Wagyu beef. Cook for 1-2 minutes per side, or until beautifully caramelized and cooked to your desired doneness. Wagyu cooks quickly due to its marbling.
⏱️ 10 min - 6
Remove cooked beef from the pan and set aside. Repeat with remaining beef.
- 7
Arrange the butter lettuce leaves, warm cooked rice, julienned carrots, and julienned cucumber on a platter. Place the cooked Wagyu beef alongside.
⏱️ 5 min - 8
To assemble a wrap, take a lettuce leaf, add a spoonful of rice, a few slices of Wagyu beef, some carrots and cucumber, and a dollop of ssamjang. Garnish with sliced green onions and toasted sesame seeds. Fold and enjoy!
⏱️ 1 min