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Beef Bulgogi Lettuce Cups with Carrot Slaw

  • 1lb shaved ribeye

  • 2 TBL dark soy sauce

  • 2 TBL garlic-ginger paste

  • 1 TBL gochujang paste

  • 1 TBL sesame oil

  • 1 TBL brown sugar

  • 1 head of iceberg lettuce

  • 1 carrot julienned

  • 1/2 red onion julienned

  • 1 TBL rice vinegar

  • 1 TBL honey

  • Fresh cilantro for garnish


For the beef

  1. In a large wok or sauté pan. Heat sesame oil until smoking hot. Add ribeye and cook for 60 seconds.

  2. Add soy sauce, ginger-garlic paste, gochujang paste, and brown sugar, toss and cook until well combined about 2 mins

For the slaw

  1. Combine carrots, onions, rice vinegar, and honey, and season to taste.

Assemble the lettuce cups as pictured, and garnish with fresh cilantro.

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