Bulgogi Wraps

Bulgogi WrapsBeef Bulgogi Korean BBQThis incredibly easy to make recipe is a fan favorite of both adults and children. It doesn’t require very many ingredients, all easy to come-by, or any special equipment. …Although using a dolsot or ddukbaegi pot sure is fun!

The name Bulgogi (불고기) comes simply from the Korean’bul’ for fire and ‘gogi’ for Meat. You can eat this sauteed meat alone, with rice or noodles, or added to other classic Korean dishes such as bibimbap. One traditional way to eat bulgogi is to wrap a small pinch in a lettuce leaf, and eat it like a one bite taco. To this is often added other favorite sliced vegetables, and for a truly Korean take, you would also include perilla leaf, ssamjang, and perhaps kimchi.

As written this marinade has no spice, but it is very easy to adjust this to personal taste with the simple addition of gochujang, gochugaru, sriracha, or any other favorite powdered chili.

Bolgogi – Korean BBQ Beef

By: Semiserious Chefs
Serves: 4


  • 16 ounces skirt steak or other steak of choice; sliced very thinly
  • 2 T micro planed or finely grated Asian pear
  • 4 large garlic cloves minced
  • 4 T soysauce
  • 2 T honey
  • 1/2 t ground black pepper
  • 1 t sesame oil (or more to taste)
  • 1/4 cup rice wine – I use shaoxing
  • 1 bunch green onions; sliced
  • sesame seeds to garnish


  1. Whisk the pear, garlic, soy sauce, honey, pepper, sesame oil, and rice wine together in a large bowl. Then add the beef and onions, and let marinade for 2 hours. (Add chili paste or ground chilies as desired.)
  2. In either a hot skillet, dolsot, or ddubaegi, simmer the beef and onions in the marinade until cooked to desired doneness.
  3. Serve with lettuce for wrapping and sliced favorite vegetables. (See suggestions above.) Or with rice or noodles, add to bibimbap, or other favorite Korean dish.

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