Name: Korean BBQ Beef Wrap : Bulgogi, Kimchi Slaw & Gochujang Mayo Perfection
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. It’s fast, fun, and utterly addictive.

Ingredients

Scale

For the Bulgogi Beef:

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

For the Kimchi Slaw:

1 cup shredded cabbage (green, purple, or mixed)
¼ cup chopped kimchi
1 tbsp rice vinegar
1 tsp sesame oil
Pinch of sugar

For the Gochujang Mayo & Assembly:

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

Tender Beef: Slice thinly against the grain and use a hot pan for a proper sear.
Avoid Soggy Wraps: Keep components separate until ready to assemble.
Wrap Security: Warm tortillas + moderate filling = perfect roll.