Name: Korean BBQ Beef Wrap: 4 Steps to Flavorful Perfection
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef (ribeye or sirloin); ¼ cup soy sauce (tamari for GF option); 1 tbsp brown sugar (or honey/maple syrup); 1 tbsp sesame oil; 2 tsp rice vinegar (or lime/apple cider vinegar); 2 cloves garlic, minced; 1 tsp grated ginger; ¼ tsp black pepper; 1 cup shredded cabbage (green, purple, or mixed); ¼ cup chopped kimchi; 1 tbsp rice vinegar; 1 tsp sesame oil; Pinch of sugar; ¼ cup mayonnaise (Kewpie if available); 1 tbsp gochujang (adjust to taste); 1 tsp lime juice; 4 large flour tortillas (burrito-sized); 2 scallions, thinly sliced; Sesame seeds (optional)

Description

This Korean BBQ Beef Wrap brings the magic of bulgogi, kimchi slaw, and creamy gochujang mayo together in a soft tortilla for a weeknight-friendly, flavor-packed meal.

Ingredients

Scale

1 lb thinly sliced beef (ribeye or sirloin)
¼ cup soy sauce (tamari for GF option)
1 tbsp brown sugar (or honey/maple syrup)
1 tbsp sesame oil
2 tsp rice vinegar (or lime/apple cider vinegar)
2 cloves garlic, minced
1 tsp grated ginger
¼ tsp black pepper
1 cup shredded cabbage (green, purple, or mixed)
¼ cup chopped kimchi
1 tbsp rice vinegar
1 tsp sesame oil
Pinch of sugar
¼ cup mayonnaise (Kewpie if available)
1 tbsp gochujang (adjust to taste)
1 tsp lime juice
4 large flour tortillas (burrito-sized)
2 scallions, thinly sliced
Sesame seeds (optional)

Instructions

Marinate the Beef: Whisk soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper. Toss beef in marinade and refrigerate 30 minutes to 2 hours.
Sear the Beef: Heat a skillet or wok over high heat with a tiny drizzle of neutral oil. Cook beef in a single layer, 1–2 minutes per side until caramelized. Work in batches. Transfer to a plate.
Make Kimchi Slaw: Toss cabbage and kimchi. Whisk rice vinegar, sesame oil, and sugar, then pour over slaw. Mix well and adjust tang with kimchi brine if desired.
Whip Gochujang Mayo: Mix mayonnaise, gochujang, and lime juice until smooth. Taste and adjust spice or brightness.
Warm Tortillas: Heat tortillas 20 seconds per side in a dry skillet or 30 seconds wrapped in a damp paper towel in the microwave.
Assemble & Roll: Spread gochujang mayo down the center.
Add bulgogi beef, then kimchi slaw.
Sprinkle scallions on top.
Fold sides in, then roll from the bottom to form a secure wrap.
Serve: Slice diagonally for a beautiful cross-section. Serve immediately with extra sauce on the side.

Notes

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Korean

Nutrition

Serving Size: 1 wrap
Calories: 430
Sugar: 5g
Sodium: 800mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

Keywords: Korean BBQ Beef Wrap, Bulgogi, Kimchi Slaw, Gochujang Mayo