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Korean Bulgogi Lettuce Cups
with kimchi mayo / pickled vegetables / kale chips

Active: 30 Total: 60
These lettuce cups are a bit of a mash-up (a delicious one!) combining spicy Korean bulgogi and Vietnamese sweet and tangy pickled vegetables.
Smarts: If you like a lot of sauce, don't hesitate to increase the amount of kimchi mayo. Any extra is great as a dip for the kale chips.


Pickled Carrots and Daikon:
  • Daikon radish - 3 oz , julienne (sub cucumber)
  • Carrots - 3 oz , julienne
  • Water - 2 cups
  • Salt - 1 Tbsp
  • Vinegar, rice - 1/4 cup
Beef Bulgogi:
  • Steak, sirloin or boneless ribeye - 1 1/4 lbs
  • Garlic - 2 cloves , chopped
  • Ginger - 1 tsp , grated
  • Bragg's / coconut aminos - 1/3 cup
  • Oil, toasted sesame - 2 tsp
Korean Bulgogi Lettuce Cups:
  • Lettuce, romaine - 12 leaves (sub bibb lettuce or iceberg)
  • Kimchi Mayo (ingredients listed separately) - ~1/2 cup
  • Beef Bulgogi (ingredients listed separately) - 1 lb
  • Pickled Carrots and Daikon (ingredients listed separately) - ~1 cup
  • Cashews - 1 cup
Kimchi Mayo:
  • Kimchi - 2 Tbsp , finely chopped
  • Mayonnaise, paleo-friendly - 1/3 cup
  • Hot sauce - 1/2 tsp , more or less to taste
Kale Chips:
  • Kale - 1 bunch , stems discarded, leaves torn
  • Oil, cooking - 1 Tbsp
  • Coriander, ground - 1/2 tsp
  • Red pepper flakes (opt) - 1/2 tsp


  1. Make pickles - Julienne radish and carrots. (For tips on how to julienne, check out this video. The video is for fruit, but the process is the same with vegetables.) Press them gently into a jar or small bowl. Combine water and salt in a microwave-safe bowl and heat until salt dissolves. Stir vinegar into water. Pour liquids over vegetables. Marinate for at least 30 minutes and up to 5 days. (Can be done up to 5 days ahead)
  2. Marinate beef - (Skip if meat was prepared ahead for Tuesday.) Put beef in the freezer for about 15 minutes so it is very cold but not frozen (this is optional but will make it easier to thinly slice.) Chop garlic. Grate ginger. Thinly slice beef against the grain. Combine garlic, ginger, aminos, and toasted sesame oil in a bowl. Add beef and marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
  3. Make kimchi mayo - Finely chop kimchi. Combine with mayonnaise and hot sauce. (Can be done up to 5 days ahead)
  4. Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)
  5. Lettuce - Tear off lettuce leaves.

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  1. Heat oven to 300F / 149C degrees.
  2. Spread kale leaves onto a sheet pan. (Use two pans if they’re too packed on one.) Toss with cooking oil, ground coriander, and red pepper flakes. Bake for 8 to 12 minutes until leaves are crispy. If they start to brown too much at the edges, they’re definitely done! Sprinkle with some salt right out of the oven.
  3. While kale chips bake, heat a skillet or wok over medium-high heat.
  4. If steak was prepared ahead for Tuesday, reheat it by adding some oil to the pan and then adding leftover bulgogi. Saute just until bulgogi is heated through.
  5. If steak was not prepared ahead, add beef and marinade and saute until beef is cooked through and marinade is bubbling, 4 to 6 minutes.
  6. Drain pickles.
  7. Assemble lettuce wraps by filling with kimchi mayo and then adding bulgogi, pickles, and cashews.
  8. Serve lettuce wraps with kale chips on the side. If you have any kimchi mayo leftover, dip the kale chips in it. Enjoy!



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