Asia
Griddled Bulgogi Steak Lettuce Wraps
These griddled bulgogi steak lettuce wraps are built for weeknight cooking: thin-sliced sirloin, a sweet-savory pineapple-soy marinade, quick cooking on a hot griddle, and crisp lettuce wraps finished with pickled cucumbers, green onion, and sesame seeds. The griddle gives the steak direct contact with high heat, helping the marinade caramelize while the meat stays tender.
Griddled Bulgogi Steak Lettuce Wraps Recipe
Griddled Bulgogi Steak Lettuce Wraps
Recipe Notes
- Advance Prep: 4 hours marinating time
- Active Prep: 25 minutes
- Grill Time: 5 to 7 minutes
- Total Time: About 4 hours 30 minutes
- Yield: 4 servings
- Method: Griddling
- Equipment: Gas grill with drop-in griddle or griddle, blender, sharp knife, cutting board, large glass bowl, tongs or spatula
Ingredients
For the Bulgogi Steak
- 1-1/2 pounds sirloin steak, ribeye, or flank steak
- 1 white onion, thinly sliced
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 garlic cloves, smashed
- 1-inch piece fresh ginger, peeled
- 2 tablespoons sesame oil
For Serving
- Lettuce leaves, for wrapping
- Quick-pickled Asian cucumbers
- Green onions, thinly sliced
- Sesame seeds
Recipe Steps
1: Chill the steak for easier slicing
Place the steak in the freezer for about 10 minutes while you prepare the marinade. This firms up the meat slightly, making it easier to slice thinly.
2: Make the marinade
In a blender, combine the pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil. Blend until smooth.
3: Slice the steak and onion
Using a sharp knife, thinly slice the steak across the grain. Thinly slice the white onion.
4: Marinate the steak
Place the sliced steak and onion in a large glass bowl. Pour the marinade over the top and toss to coat. Cover and refrigerate for 4 hours.
5: Heat the griddle
Heat the drop-in griddle to medium-high heat. To test the heat, place a drop of water on the griddle. If it evaporates immediately, the griddle is ready.
6: Cook the bulgogi
Place the steak and onions on the hot griddle in an even layer. Cook for a few minutes, letting the steak sear and caramelize. Flip the steak and continue cooking until the meat is cooked through and lightly crisped at the edges, about 5 to 7 minutes total.
7: Assemble the lettuce wraps
Spoon the hot bulgogi steak and onions into lettuce leaves. Top with quick-pickled Asian cucumbers, sliced green onions, and sesame seeds.
8: Serve
Serve immediately while the steak is hot and the lettuce is crisp.
Recipe Tips
For cleaner slicing, ask your butcher to slice the steak thinly for you.
Do not over-marinate the steak. Pineapple juice helps tenderize the meat, but too much time in the marinade can soften the texture too much.
The griddle works especially well here because the flat surface keeps the thinly sliced steak from falling through grill grates while giving the meat plenty of contact with high heat.
