• Skip to main content
  • Skip to primary sidebar

Oh, That's Good!

menu icon
go to homepage
  • Recipes
  • For Two
  • Asian
  • Mediterranean
  • Tex-Mex
  • Appetizers
  • Seafood
  • Soups
  • Eggs
  • Cookies
  • Pies & Tarts
  • Cake & Muffins
  • Lemons
  • Sides
  • Lemon Savory
  • Lemon Sweets
  • Savory Breakfast
  • Sweet Breakfast
  • Pasta & Rice
  • Bread & Pastry
  • Ice Cream & Puddings
  • Beef
  • Poultry
  • Pork
  • Sandwich & Burger
  • Pizza
  • Sauce & Condiments
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • For Two
    • Asian
    • Mediterranean
    • Tex-Mex
    • Appetizers
    • Seafood
    • Soups
    • Eggs
    • Cookies
    • Pies & Tarts
    • Cake & Muffins
    • Lemons
    • Sides
    • Lemon Savory
    • Lemon Sweets
    • Savory Breakfast
    • Sweet Breakfast
    • Pasta & Rice
    • Bread & Pastry
    • Ice Cream & Puddings
    • Beef
    • Poultry
    • Pork
    • Sandwich & Burger
    • Pizza
    • Sauce & Condiments
    • Email
    • Facebook
    • Pinterest
  • ×

    HOME » Recipes » Beef

    Published: Feb 14, 2020 · Modified: Apr 2, 2022· This website generates income via ads ·

    Korean Barbecue Lettuce Wraps

    Jump to Recipe Print Recipe Pin Recipe

    Korean Barbecue Lettuce Wraps are one of our favorite meals. They are big on flavor and easy to prepare. I have been experimenting, trying to create a perfect Korean BBQ sauce. Then I saw BiBigo Korean BBQ Sauce at the grocery store. Game-changer! It is the perfect Korean BBQ sauce! I stopped trying to create what BiBiGo had already perfected. Of course you can always use your own recipe for the sauce, or use your favorite jarred Korean BBQ sauce. If you can't find BiBiGo locally, it is readily available online.

    Note: I have not been compensated in any way for promoting BiBigo. I am just a big fan!

    Lettuces cups with BBQ beef, vegetables and sauce with grilled Chinese scallions
    Jump to:
    • Ingredients:
    • Instructions:
    • Features: (per Bibigo)
    • Variations:
    • This time I used Wagu Beef!
    • Tips for working with flank steak...
    • What is the perfect side dish?
    • Recipe

    Ingredients:

    • Peanut oil or other high-heat oil
    • Butter lettuce leaves
    • White onion sliced
    • Red, orange or yellow bell pepper 
    • Jalapeño pepper 
    • Flank steak 
    • 1 ½ cups Korean Barbecue Sauce, jarred or homemade

    (See recipe card for quantities.)

    Instructions:

    • Freeze the flank steak until it is firm but not solidly frozen. Using a sharp, non-serrated knife slice ¼ inch slices, across the grain, Place the sliced meat into a small bowl or zippered bag. Pour 1 cup of Korean Barbecue Sauce over the meat. Let it marinate for an hour, smooshing it midway to make sure all slices are covered. 
    • Prep vegetables for cooking. Peel and slice onion. Stem, core, and slice peppers. Carefully tear leaves from lettuce. Rinse carefully and place on paper towels to dry.
    • Brush a cast-iron grill pan with 1 tablespoon peanut oil. Heat until it begins to smoke. Add onions to the pan and grill until they just get a lit of brown. Don't overcook. The crunch is part of the magic. Remove the oinions and add the peppers. Cook until they just get soft and remove from heat.
    • Remove the meat from the marinade. Discard any sauce remaining the bag/bowl. Do not rinse or pat the meat dry. You want the sweet sauce left on the meat so that it caramelizes on the grill pan.
    • Brush 1 tablespoon peanut oil on the grill and heat until it smokes. Add the meat to the grill pan, one slice at a time, acoss the raised portions of the grill pan. That will give you crispy grill marks while elevating a bit of the meat off the direct heat. It won't dry out this way. Leave a little room between slices. When you have put as many slices on as you can, go back and fip the first ones over. Repeat, turning each slice over briefly to cook the other side then remove from heat.
    • While the pan is still hot, add a tablespoon of Korean Barbecue sauce and toss the vegetables together on the grill pan to reheat them get some sauce on them. Remove from heat. 
    • Serve with rice either on the wrap off as a side. Add meat and vegetables to the lettuce wrap and drizzle on some extra sauce. Roll it up and enjoy HOT! Have planty of napkins ready.

    Features: (per Bibigo)

    • Korean pear & apple puree
    • Great for marinating beef, chicken, pork or fish
    • 1 jar (16.9oz) is good for 5 lbs of meat

    Variations:

    I need to break out of the lettuce wrap habit and try this on other meats. It would be delicious on salmon cooked on cedar planks and served over Cilantro Lime Rice.

    This time I used Wagu Beef!

    I stumbled across Wagu Beef flank steak at the local food co-op. I had to try it. I bought a small package, less than a half pound and it made four overstuffed wraps. It was so tender and tasty. Wagu Beef is not budget friendly, but it is delicious.

    I cook the vegetables first because they take more time than the meat. Cooking it all at the same time will work in a pinch, but the meat might not be as tender.

    Note: I have not been compensated in any way for promoting Wagu beef.

    Koren barbecue lettuce wraps with rice and grill scallions

    Tips for working with flank steak...

    Flank steak is tender when thinly sliced and cooked briefly, especially when making Korean barbecue lettuce wraps. I have a hard time slicing meat thin without a trip to the ER for sutures. The secret is freezing it. Put it in the freezer just long enough to get it firm or, if it is frozen already thaw it out for a few minutes until it can be cut easily. Use a sharp knife! I love my Wustoff knives, but any sharp non-serated knife will do.

    Note: I have not been compensated in any way for promoting Wustoff knives.

    You must cut thin, but not shaved slices of flank steak across the grain! That means you do not cut along the side with the long fibers, rather you cut across the other side. If you do it the wrong way you will end up with tough, stringy meat. You can read about the right way to cut flank steak on Better Homes and Gardens.

    What is the perfect side dish?

    • Steamed rice with BiBIGo sauce drizzled over the top.
    • Cilantro Lime Rice. You can find my recipe here.

    Recipe

    Korean Barbecue Lettuce Wraps

    Fast, easy, delicious lettuce wraps using BiBiGo sauce.
    5 from 12 votes
    PRINT Pin
    Prep Time 10 mins
    Cook Time 10 mins
    Course Main Course
    Cuisine Korean
    Servings 2 people
    Calories 310 kcal

    Equipment

    • Cast Iron Stove-top Grill Pan

    Ingredients
      

    • 1 tablespoon peanut oil or other high-heat oil
    • ½ head butter lettuce leaves torn off and rinsed
    • ½ small white onion sliced
    • ½ red, orange or yellow bell pepper stem and core removed, sliced
    • ½ jalapeno pepper seeds and membranes removed, sliced
    • ¼ pound flank steak slightly frozen, sliced thin, against the grain
    • ¾ cups Korean Barbecue Sauce, jarred or homemade BiBigo brand recommended

    Instructions
     

    • Freeze the flank steak until it is firm but not solidly frozen. Using a sharp, non-serrated knife slice ¼ inch slices, across the grain, Place the sliced meat into a small bowl or zippered bag. Pour 1 cup of Korean Barbecue Sauce over the meat. Let it marinate for an hour, smooshing it midway to make sure all slices are covered.
    • Prep vegetables for cooking. Peel and slice onion. Stem, core, and slice peppers. Carefully tear leaves from lettuce. Rinse carefully and place on paper towels to dry.
    • Brush a cast-iron grill pan with 1 tablespoon peanut oil. Heat until it begins to smoke. Add onions to the pan and grill until they just get a lit of brown. Don't overcook. The crunch is part of the magic. Remove the oinions and add the peppers. Cook until they just get soft and remove from heat.
    • Remove the meat from the marinade. Discard any sauce remaining the bag/bowl. Do not rinse or pat the meat dry. You want the sweet sauce left on the meat so that it caramelizes on the grill pan.
    • Brush 1 tablespoon peanut oil on the grill and heat until it smokes. Add the meat to the grill pan, one slice at a time, acoss the raised portions of the grill pan. That will give you crispy grill marks while elevating a bit of the meat off the direct heat. It won't dry out this way. Leave a little room between slices. When you have put as many slices on as you can, go back and fip the first ones over. Repeat, turning each slice over briefly to cook the other side then remove from heat.
    • While the pan is still hot, add a tablespoon of Korean Barbecue sauce and toss the vegetables together on the grill pan to reheat them get some sauce on them. Remove from heat.
    • Serve with rice either on the wrap off as a side. Add meat and vegetables to the lettuce wrap and drizzle on some extra sauce. Roll it up and enjoy HOT! Have planty of napkins ready.

    Nutrition

    Nutrition Facts
    Korean Barbecue Lettuce Wraps
    Amount per Serving
    Calories
    310
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    2
    g
    10
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    4
    g
    Cholesterol
     
    34
    mg
    11
    %
    Sodium
     
    1710
    mg
    71
    %
    Potassium
     
    437
    mg
    12
    %
    Carbohydrates
     
    34
    g
    11
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    27
    g
    30
    %
    Protein
     
    18
    g
    36
    %
    Vitamin A
     
    2319
    IU
    46
    %
    Vitamin C
     
    45
    mg
    55
    %
    Calcium
     
    33
    mg
    3
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword barbecue, BBQ, Korean, lettuce, wraps
    Tried this recipe?Let us know how it was!

    Related Posts

    Barbecue Beef Sandwich with Fries
    Emeril's Asian Style Short Ribs
    Hawaiian BBQ Chicken Sandwich
    Spicy Korean BBQ Shrimp Tacos
    « Extra Crispy Fried Egg
    Bavarian Cream Banana Cake »

    Sharing is caring! Thanks for supporting us!

    17 shares
    • Facebook
    • Email

    Reader Interactions

    Comments

    1. Jerika says

      June 24, 2022 at 7:55 am

      5 stars
      I love BBQ's!:) But this Korean Barbecue Lettuce Wraps is something and it's one of my favorites too.:) YUM!

      Reply
    2. Kristina says

      June 23, 2022 at 6:00 pm

      5 stars
      Lettuce wraps are a fave for lunch. These were very good, but I kept my seeds in the jalapenos for extra spice!

      Reply
    3. Jean says

      June 23, 2022 at 5:56 pm

      5 stars
      This korean lettuce wraps makes a great dinner meal for us.

      Reply
    4. Alexandra says

      June 23, 2022 at 4:23 pm

      5 stars
      These lettuce wraps were fantastic - full of great flavours, and simple to prepare. Perfect for a warm evening!

      Reply
    5. Oscar says

      June 23, 2022 at 3:19 pm

      5 stars
      These korean bbq lettuce wraps were delicious. I used a sugar free Korean bbq sauce and my family didn't notice, they all loved it. Great recipe.

      Reply
    6. Freya says

      June 23, 2022 at 1:10 pm

      5 stars
      This was so delicious and my keto boyfriend appreciated it especially!

      Reply
    7. Nancy says

      June 23, 2022 at 10:47 am

      5 stars
      This Korean lettuce wrap is super tasty and I love that it is low carbs! Perfect for using bbq meat!

      Reply
    8. Lillian Polley says

      February 15, 2020 at 8:44 am

      Hi Mary, I love Korean food and this dish looks great! Do you have a recipe for the sauce?

      Reply
      • Mary says

        February 15, 2020 at 8:47 am

        Hi Lillian. I finished this post today. You will see that the sauce is actually a jarred sauce called Bibigo Korean BBQ Sauce. I think it is phenomenal. Please check back!

        Reply
        • Lillian Polley says

          February 23, 2020 at 7:48 am

          Can't wait to try it!

          Reply

    Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

    Healthy Summer Meals

    • Mediterranean Chopped Salad
    • Sautéed Shrimp and Scallops Recipe
    • Lemon Pesto Salmon
    • One Pot Greek Chicken with Lemon Rice

    Footer

    ↑ back to top

    • Privacy Policy
    • Nutritional Disclaimer

    • Contact