Korean Beef Bulgogi

Learn how to make this delicious Korean beef bulgogi with lettuce wraps recipe from the Kenmore in-house chef Kari Karch.

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preparation Time
0 mins

cook Time
0 mins


1002 per serving


  • 1-1/2 pounds skirt or flank steak or skirt steak, sliced into strips
  • 4 scallion, chopped
  • 2 tablespoons toasted sesame seeds
  • 1 cup soy sauce
  • 1 tablespoons toasted sesame oil
  • 1 teaspoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 3 tablespoons mirin
  • 2 tablespoons white vinegar
  • 2 tablespoons granulated sugar
  • pepper to taste
  • pepper to taste Boston bibb lettuce
  • Asian Slaw Ingredients below:
  • 2 carrots, finely cut
  • 3 cup finely shredded cabbage
  • 2 tablespoons cilantro, finely chopped
  • 2 scallions, sliced thin
  • 1 teaspoons sriachia
  • 1 teaspoons toasted sesame oil
  • 1 tablespoons rice wine vinegar
  • 2 tablespoons mirin
  • Juice of one small orange
  • 1/2 teaspoons orange zest
  • Juice of a lime
  • 1/2 teaspoons lime zest
  • salt/pepper to taste



In a large bowl, combine all ingredients except lettuce and toss. Let marinate for at least 1 hour, no more than 3 hours. Once you are ready to grill the beef, pour your marinade into a sauce pan and reduce by half. It should get a syrupy consistency. Pre-heat a grill pan and cook until steak begins to char. Remove from the grill and let rest. Serve with Asian slaw (recipe follows.)


Combine all ingredients in a large bowl and toss. Refrigerate at least 1 hour. To assemble your wraps, lay one full piece of Boston lettuce down and top with a few slices of the bulgogi beef. Top with the slaw.

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.