Keto Korean Bulgogi-Inspired Beef Lettuce Cups
We’re always on the lookout for ways to keep our meals exciting, especially when we’re trying to stay low-carb. One thing we never want to feel is restricted, and with recipes like this keto Korean-inspired beef lettuce cup, it’s clear we don’t have to.
This dish was born from our love of bold flavors and our desire to recreate a Korean BBQ favorite without the sugar-heavy marinades or piles of white rice. We wanted something that delivers the same punchy, umami-rich taste—something we could assemble quickly on a weeknight but still feel like a celebration.
The magic here is in the beef marinade. A blend of tamari, sesame oil, garlic, ginger, and a touch of erythritol gives the beef its deep caramelized edge without the spike in carbs. Served up in crisp butter lettuce cups and topped with shaved cucumber, spicy kimchi, and sesame seeds, these wraps hit every note—crunchy, savory, a little spicy, and totally satisfying.
It’s the kind of recipe that makes it easy to eat keto and still feel like you’re enjoying your favorite takeout meal. And the best part? It’s totally customizable and meal-prep friendly. Trust us—this one’s going into regular rotation.
These low-carb lettuce wraps bring all the sweet-salty-spicy flavor of bulgogi without the sugar or rice. They’re refreshing, flavorful, and perfect for quick dinners or weekend gatherings.
- 1 lb thinly sliced beef (ribeye or sirloin work well)
- 3 tbsp tamari (or coconut aminos for soy-free)
- 1 tbsp sesame oil
- 1 tbsp erythritol or monk fruit sweetener
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tsp rice vinegar
- 1/4 tsp black pepper
- 1 head butter lettuce (or romaine hearts)
- 1/2 cucumber, thinly shaved or julienned
- 1/2 cup kimchi (check for sugar-free)
- 1 tbsp toasted sesame seeds
- Optional: thinly sliced scallions, crushed chili flakes
- Combine all marinade ingredients in a bowl. Add sliced beef and mix well. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
- Heat a grill pan or skillet over medium-high heat. Sear the beef in batches, cooking 1–2 minutes per side until caramelized and cooked through. Set aside.
- Wash and pat dry the lettuce leaves.
- To assemble, place a few strips of grilled beef into each lettuce leaf. Top with cucumber, a small spoonful of kimchi, and a sprinkle of sesame seeds.
- Garnish with scallions or chili flakes if desired. Serve immediately.
Substitutions & Variations
- Soy-Free: Use coconut aminos instead of tamari.
- Dairy-Free: Naturally dairy-free!
- Spicy Boost: Add gochugaru (Korean chili flakes) or a dash of sriracha.
- More Veggies: Add shredded carrots or thin radish slices.
- Meal Prep: Store marinated beef separately and cook fresh when ready to serve.