Korean BBQ Bulgogi Wrap

About This Recipe

Bulgogi — literally "fire meat" in Korean — is one of Korea's most beloved grilled beef dishes: thinly sliced beef marinated in a sweet-savoury sauce of soy, sesame, garlic, pear, and ginger, then grilled at high heat until caramelised and smoky. Wrapped in a soft flour tortilla with tangy kimchi, sesame slaw, and spicy gochujang mayo, it becomes one of the most extraordinary wraps in our collection.

The secret to great bulgogi is two things: cutting the beef paper-thin (semi-frozen beef is much easier to slice), and including Asian pear or kiwi in the marinade. Both fruits contain enzymes that tenderise the meat dramatically, producing bulgogi that is meltingly soft even after just 30 minutes of marinating.

The Bulgogi Marinade

Slice 400g of beef ribeye or sirloin as thinly as possible — ideally 3 to 4mm thick. Place the beef in the freezer for 20 minutes before slicing to make this much easier. Combine in a bowl: 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 4 minced garlic cloves, 1 teaspoon grated fresh ginger, 2 tablespoons grated Asian pear or kiwi (this is essential — it tenderises the meat and adds subtle sweetness), 1 tablespoon mirin, and a pinch of black pepper. Add the sliced beef, mix thoroughly to coat every piece, and marinate for at least 30 minutes, or up to overnight in the fridge.

Sesame Slaw

Shred a quarter of a small white or napa cabbage finely. Combine in a bowl with a tablespoon of rice vinegar, a teaspoon of sesame oil, a teaspoon of toasted sesame seeds, a small amount of honey, and a pinch of salt. Toss and leave for 10 minutes — the cabbage softens slightly in the vinegar and becomes sweet, tangy, and fragrant. This slaw is outstanding alongside any Asian-style dish and keeps well in the fridge for 2 days.

Gochujang Mayo

Mix equal parts gochujang (Korean fermented chili paste) and Japanese-style mayonnaise (Kewpie is ideal). Add a small squeeze of lime juice. The result is creamy, spicy, and deeply umami-rich. Adjust the ratio to your heat preference — more mayo for milder, more gochujang for hotter. This sauce is extraordinary on everything and keeps for 2 weeks in the fridge.

Assembling the Wrap

Warm flour tortillas in a dry pan for 30 seconds per side. Spread a generous layer of gochujang mayo across each tortilla. Layer with sesame slaw, a portion of the hot bulgogi beef, a spoonful of kimchi (roughly chopped for easier eating), and a scattering of toasted sesame seeds and sliced spring onion. Roll tightly and serve immediately.