If you love the flavors of classic Korean BBQ but want something easy and fast for a weeknight dinner, these Korean Bulgogi Lettuce Wraps with Ground Beef are sure to become a household favorite. The beef offers tons of flavor and protein, and the veggies bring a boost of nutrients and color to your plate. Everything is wrapped up in crisp lettuce leaves for a refreshing finish. They’re not only budget-friendly but also hands-on and fun to eat.
Why You’ll Love These Korean Bulgogi Lettuce Wraps
1. Weeknight-Friendly
Ground beef cooks in minutes and the marinade is made with pantry staples. No long marinating times or fancy cuts of meat required.
2. Meal Prep Gold
You can make the bulgogi beef and the pickled carrots and daikon ahead of time. Store everything in the fridge and assemble the wraps when you’re ready to eat. It’s a great option for work lunches or quick dinners throughout the week.
3. Lettuce Wraps = Built-in Portion Control
There’s something satisfying about building your own lettuce wraps. You can keep it light or pile it high—it’s totally up to you.
4. Budget-Friendly
While traditional bulgogi is made with thinly sliced rib-eye, this recipe is made with ground beef which is much more affordable while offering the same beefy flavors.
Ingredient Meal Prep
This recipe is part of my Ingredient Meal Prep series, which means we prep a few things ahead of time to enjoy them in multiple meals throughout the week.
The bulgogi ground beef, pickled carrots and daikon, and the Korean gochujang sauce are prepped in advance to use in this recipe along with these additional dishes:
Ingredients for Bulgogi Beef Lettuce Wraps
- A head of lettuce with large, sturdy leaves like bibb, romaine, iceberg, or butter lettuce
- Cooked white rice, preferably short- or medium-grain for better stickiness
- Pickled carrot and daikon (see recipe here)
- Sriracha hot sauce for topping if you like it spicy
- Toasted sesame seeds for garnish
- Thinly sliced green onions for garnish
For the Bulgogi Ground Beef
- Ground beef (go with 80/20 for flavor or leaner if you prefer)
- Fresh minced garlic for an aromatic kick
- Freshly grated ginger for warmth and depth
- Unsweetened applesauce to add a hint of sweetness and help tenderize the beef. Traditional bulgogi marinade requires Korean pear or apple to be blended and pureed. A neat shortcut is to use individual apple sauce packs.
- Thinly sliced green onions including both the white and green parts
- Soy sauce to bring umami and saltiness
- Brown sugar to balance the savory flavors
- Toasted sesame oil for its deep, nutty aroma
- Ground black pepper for a bit of seasoning
Instructions
1. Pickle the Veggies
Prepare the pickled carrot and daikon at least 2 hours in advance, or the night before, for best flavor.
2. Marinate the Ground Beef
Combine all bulgogi beef ingredients in a mixing bowl. Mix gently with your hands—don’t overwork the meat. Let it sit for about 10 minutes to soak in the flavor if you can help it.
3. Cook the Beef
Heat a large skillet over medium heat. Add the marinated beef mixture, spreading it across the pan. Let it sit undisturbed for 2–3 minutes so it gets some nice browning. Then break it up into crumbles and cook until no pink remains.
4. Assemble the Wraps
Lay out lettuce leaves. Add a scoop of rice, spoonful of bulgogi beef, and top with pickled veggies. Drizzle with sriracha if you like it spicy, and garnish with sesame seeds and sliced green onions.
Customizations, Substitutions & Tips
- Low Carb Option: Skip the rice or use cauliflower rice.
- Protein Swap: Try ground turkey, chicken, or crumbled tofu for a different twist.
- Extra Crunch: Add sliced cucumbers or shredded cabbage.
- Spice Level: Adjust heat with gochujang, sriracha, or your favorite chili sauce
- No Time for Pickling? Just use shredded carrots or a bagged slaw mix.
Storage, Freezing & Meal Prep Tips
- To store: Keep cooked beef in an airtight container in the fridge for up to 3 to 4 days. Store rice, lettuce, and toppings separately.
- To freeze: Freeze cooked beef in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat before serving.
- Meal prep idea: Make a big batch of bulgogi beef and pickled veggies. Use them in multiple meals throughout the week—try adding the beef to rice bowls or noodle dishes.
Ingredient Prep = Easy Week of Meals
Meal prep doesn’t have to mean full meals in containers. Just prep your bulgogi beef and pickled veggies ahead of time, and you can easily make:
- Bibimbap with Bulgogi Ground Beef
- Korean Bulgogi Rice Balls
- Kimbap (Korean Seaweed Rice Rolls)
- …Bulgogi Burrito, Bulgogi Tacos, Bulgogi Fried Rice, Bulgogi Noodles…the possibilities are endless!
Basically do the work once, eat well all week.
Food Safety Tip: Always refrigerate leftovers within 2 hours of cooking and reheat to 165°F (74°C). Follow CDC and FDA food safety guidelines.
You May Also Like
If you love these lettuce wraps, check out some other weeknight-friendly Korean-inspired recipes:
Make Korean Bulgogi Lettuce Wraps Today!
These Korean Bulgogi Lettuce Wraps with Ground Beef check all the boxes: easy, flavorful, healthy-ish, and meal-prep friendly. They’re a solid alternative to taco night and perfect for when you want something hands-on but not high-effort.
Whether you’re looking to eat more veggies, simplify your dinner routine, or spice up your lunch game—this one’s a keeper.
Korean Bulgogi Lettuce Wraps with Ground Beef
Ingredients
- 1 head of lettuce bibb, romaine, iceberg, or butter lettuce recommended
- 3 cups cooked rice
- 1 cup pickled carrots and daikon Recipe can be found here
- Sriracha hot sauce for topping
- 1 tbsp toasted sesame seeds for garnish
- Green onion slices for garnish
FOR THE BULGOGI GROUND BEEF
- 1 lb ground beef
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 4 oz apple sauce 1 single serving cup
- 2 green onion stalks thinly sliced
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 1/4 tsp black pepper
Instructions
- Prepare the pickled carrot and daikon in advance (at least 3 hours or the night before).
- Combine all of the ingredients for the Bulgogi ground beef into a bowl. Mix gently using your hands (try not to overmix or the meat will become tough). Let the beef sit in the marinate for about 10 minutes if you can help it.
- Add the mixture to a large pan and saute over medium heat. Spread it out over the pan and let it sit for about 2 to 3 minutes until the beef is browned on one side, then use a spatula or wooden spoon to mix and break up into crumbles.
- Once the meat is just cooked and there is no more pink, remove from the pan and add to a bowl. Set aside.
- Lay out the lettuce sheets and scoop in rice, then the beef, and top with picked carrots and daikon. Drizzle with sriracha hot sauce if desired and garnish with sesame seeds and green onion slices.
