Wraps
Korean BBQ Beef Fusion Wrap
A savory fusion of East and West, combining sweet and salty Korean Bulgogi beef with a spicy, crunchy slaw wrapped in a soft tortilla.
Watch it madeCooking Therapy · 5:37
Ingredients
- Ribeye or Sirloin Steak400g, thinly sliced
- Large Tortillas4
- Soy Sauce3 tbsp
- Sesame Oil1 tbsp
- Coleslaw Mix2 cups
- Mayonnaise2 tbsp
Method
- Thinly slice the beef and marinate it in soy sauce, sesame oil, sugar, garlic, and ginger for at least 15 minutes.
- Sear the beef in a hot skillet over high heat until caramelized and cooked through.
- Mix the coleslaw mix with mayonnaise and a teaspoon of sriracha or gochujang for a spicy kick.
- Assemble the wrap by layering steamed rice (optional), the spicy slaw, and the BBQ beef. Garnish with sesame seeds before rolling.
Common questions
Can I use a different cut of beef if I don’t have ribeye or sirloin?
Yes. Flank steak or skirt steak works well if sliced very thin against the grain. They cook fast and stay flavorful. If using a leaner cut, marinate a little longer, up to 30 minutes, to boost tenderness and taste.
How long should I marinate the beef, and can I marinate it too long?
Fifteen to 30 minutes is enough for thin slices. You can go up to 2 hours for more flavor, but avoid overnight marinating with soy sauce on very thin beef, since it can make the texture mushy and overly salty.
What are the most common mistakes when cooking the beef for this wrap?
The biggest mistakes are overcrowding the pan, cooking on too-low heat, and slicing the beef too thick. You want a hot skillet and quick searing so the meat caramelizes instead of steaming. Cook in batches if needed.
How should I store leftovers, and how long do they keep?
Store the beef, slaw, and tortillas separately in airtight containers. The beef keeps 3 to 4 days in the fridge, and the slaw is best within 1 to 2 days. Reheat the beef quickly in a skillet or microwave before assembling.
What’s the best way to serve these wraps so they don’t fall apart?
Warm the tortillas first so they’re flexible, then layer rice, slaw, and beef in the center rather than spreading filling too wide. Don’t overfill. Roll tightly, tuck in the sides, and serve immediately for the cleanest bite.