Gluten Free Korean Beef Lettuce Wraps
These wraps deliver everything you want from Korean BBQ — caramelized, ginger-kissed beef, tangy kimchi, and sticky short-grain rice — all bundled up in cool, crisp butter lettuce leaves. The key to keeping this dish completely wheat-free is tamari in place of regular soy sauce, both in the marinade and the punchy gochujang dipping sauce, so every layer of flavor is accounted for. It's worth double-checking that your gochujang and kimchi are labeled gluten-free, since those are the two spots where hidden wheat can sneak in. Once you've confirmed your ingredients, the rest is straightforward: marinate the beef, sear it in a screaming-hot pan until the edges caramelize, and set everything out family-style so people can build their own wraps. The high-heat stir-fry technique is what gives the thinly sliced ribeye those irresistible browned edges without drying it out. Serves four, and it moves fast at the table — you may want to plan for seconds.
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Learn more →Ingredients
4 servings
For the marinade and beef
- 1 ½ lb beef ribeye or sirloin, very thinly sliced (about ⅛ inch)
- ¼ cup tamari
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp fresh ginger, finely grated
- 3 scallions (green tops only), thinly sliced
- 1 tsp black pepper
- 1 tbsp neutral oil (such as avocado or canola oil)
For the dipping sauce
- 2 tbsp gochujang
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 cups cooked short-grain white rice
- ½ cup kimchi, roughly chopped
- 1 tbsp sesame seeds, toasted (optional)
- 3 scallions (green tops only), thinly sliced (optional)
Instructions
- 1
In a large mixing bowl, whisk together the tamari, sesame oil, brown sugar, grated ginger, sliced scallion greens, and black pepper until the sugar dissolves. Add the thinly sliced beef and toss to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
While the beef marinates, make the dipping sauce: in a small bowl, stir together the gochujang, tamari, rice vinegar, sesame oil, and honey until smooth. Set aside.
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