Korean BBQ Beef Bulgogi Lettuce Wraps (Gluten & Dairy Free)

Serves 4

Ingredients

For the Bulgogi Beef:

1½ lbs flank steak or sirloin, thinly sliced across the grain

¼ cup coconut aminos (or gluten-free tamari)

2 tbsp pear or apple, grated (for sweetness)

2 tbsp green onion, finely chopped

2 tbsp sesame oil

1 tbsp brown sugar or coconut sugar

2 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tbsp rice vinegar

1 tsp toasted sesame seeds (optional)

½ tsp black pepper

For Serving:

1 head Bibb or butter lettuce, leaves separated and washed

1 cup cooked jasmine or sushi rice (optional, ensure gluten free)

1 cup thinly sliced cucumber

1 cup shredded carrots

½ cup kimchi (check for gluten-free, optional)

2 green onions, sliced

Fresh cilantro or mint leaves

Extra toasted sesame seeds and lime wedges for garnish

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Instructions

Marinate the Beef:

In a bowl, combine coconut aminos, grated pear, green onion, sesame oil, sugar, garlic, ginger, rice vinegar, sesame seeds, and black pepper. Add beef slices and marinate at least 30 minutes (up to 4 hours for best flavor).

Grill the Beef:

Heat a grill or grill pan to high. Grill beef slices in batches, 1–2 minutes per side, until caramelized and just cooked through.

Assemble the Wraps:

Place a few slices of grilled beef in each lettuce leaf. Add rice (if using), cucumber, carrots, kimchi, green onion, and herbs. Sprinkle with sesame seeds and serve with lime wedges.

Wine Pairing Suggestion

Pair with a chilled, fruit-forward Pinot Noir or a dry rosé—both complement the sweet-savory flavors and charred beef beautifully.

Chef’s Tips

For extra flavor, serve with a gluten-free gochujang-style sauce (mix gluten-free gochujang, lime juice, and a touch of honey).

Swap beef for chicken or tofu for a different protein.

Plating

Serve lettuce wraps arranged on a platter with all toppings in small bowls for a vibrant, build-your-own experience.

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