If you’re after a BBQ dish that slaps harder than a K-pop hook and still keeps things fresh, this one’s for you. These Korean BBQ Sirloin Lettuce Wraps are a glorious mash-up of spicy, sweet, smoky, and zingy. You’ve got juicy, fire-seared sirloin marinated in gochujang goodness, a punchy spring onion salsa, and all of it wrapped up in crisp little lettuce boats with sticky rice and a charred lime squeeze. It’s hands-on, interactive eating that feels a bit posh but tastes like street food fire.
Korean BBQ Sirloin Lettuce Wraps
Ingredients
For the Steak + Marinade:
Spring Onion Salsa:
To Serve:
Instructions
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Step 1: Marinate the Steak
In a bowl, mix the gochujang, soy sauce, sesame oil, brown sugar, vinegar or lime juice, garlic paste, ginger paste, and optional honey/mirin.
Rub this marinade all over the sirloin steaks, getting into every crevice.Bag 'em up or stick them in a shallow dish, cover, and refrigerate for at least 4 hours – overnight if you want max flavour.
Take them out an hour before grilling to let them come to room temp.
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Step 2: Make the Spring Onion Salsa
Chuck all the salsa ingredients into a bowl – spring onions, sesame oil, soy, vinegar/lime, and chilli.
Give it a good mix and a taste. Want it zingier? Add more vinegar. Want heat? Add more chilli.
Cover and refrigerate till needed.
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Step 3: Prep Lettuce & Rice
Separate and wash your lettuce leaves, dry them off well, and keep them crisp in the fridge with a bit of kitchen roll in a container.
Cook the rice and keep it warm or let it cool to room temp – your call.
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Step 4: Fire Up the BBQ
Set up your BBQ (Weber Go-Anywhere or similar) with hot charcoal on one side only – you want direct high heat.
Let the grill heat properly – the grates should be scorching.
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Step 5: Grill the Steak
Shake off the excess marinade and pat the steaks lightly with kitchen roll – not too dry, just enough to stop flare-ups.
Whack them over the coals and sear for 2–3 minutes per side, flipping every 30–45 seconds to build that crust.
Optional: Baste with leftover marinade or a bit of sesame oil in the last minute for that glossy finish.
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Step 6: Char the Limes
Cut-side down, grill the lime halves for about 1 minute until they’re scorched and juicy.
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Step 7: Rest the Steak
Get the steaks off the grill and onto a chopping board. Let them rest uncovered for 5–6 minutes so the juices settle.
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Step 8: Slice the Steak
Once rested, slice across the grain into 1cm thick strips – this keeps it tender and perfect for wrapping.
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Step 9: Build the Platter
Get a big platter or tray. Stack your steak slices in the centre, drizzle over that spring onion salsa.
Arrange your lettuce cups on one side, rice on the other (ramekins work nicely), scatter over red chilli slices and sesame seeds.
Don’t forget your scorched limes for squeezing. Optional: a little dipping bowl of soy, lime juice, and honey on the side.
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Step 10: Serve
Let everyone build their own wraps. Start with a lettuce leaf, add a spoonful of rice, a few slices of steak, salsa on top, and finish with a squeeze of lime and a bit of chilli if you like the heat.
Equipment
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