Ingredients:

  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons (30ml) brown sugar, packed
  • 2 tablespoons (30ml) sesame oil
  • 1 tablespoon (15ml) rice wine vinegar (or apple cider vinegar)
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/4 teaspoon black pepper
  • 1 green onion, thinly sliced
  • 1/2 teaspoon gochujang (Korean chili paste, optional for heat)
  • 1 pound (450g) beef sirloin, thinly sliced against the grain
  • 1 head butter lettuce, leaves separated and washed
  • Sliced carrots (optional)
  • Chopped cilantro (optional)
  • Thinly sliced radish (optional)
  • Sesame seeds (optional)
  • Sriracha mayo (optional)

Instructions:

  1. Whisk together all marinade ingredients in a large bowl.
  2. Add the thinly sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  3. Heat a large skillet or wok over medium-high heat. Add the marinated beef in a single layer (work in batches to avoid overcrowding). Cook for 2-3 minutes per side, or until cooked through and nicely caramelized.
  4. Arrange lettuce leaves on a platter. Fill each leaf with the cooked bulgogi.
  5. Top with your choice of toppings like sliced carrots, cilantro, radish, sesame seeds, and a drizzle of sriracha mayo.
  6. Serve Immediately. Enjoy your asian dinner ideas!