chef Adam Moore Bulgogi-style lamb lettuce cups

  • Prep time 5Min
  • Cook time 12Min
  • Technique Pan Fry / Saute, Sear
  • Meat Lamb
  • Cut Shoulder
  • Serves 4

Bulgogi-style lamb lettuce cups


Korean bulgogi is traditionally made with beef, but the flavors work equally well with Aussie lamb. You can use any leftover lamb for this; heat it with the marinade and you’re ready to eat.

Portion size: 2 lettuce wraps

Alternate cuts: Boneless lamb shoulder or leftover lamb

Lamb marinade:

1 teaspoon sesame oil
3 tablespoons dry sake
3 tablespoons soy sauce
3 tablespoons peeled, minced fresh ginger
1 tablespoon minced garlic
3 stalks minced scallion
2 1/2 tablespoons sugar
1 tablespoon toasted sesame seeds


1 tablespoon vegetable oil
1 1/2 pounds Australian lamb leg, diced small

Kimchi-cabbage slaw:

1/4 cup Gochujang red chile paste
1/4 cup honey
1 tablespoon toasted sesame seeds
1 pound shredded Napa cabbage
1/4 cup shredded carrot


12 leaves trimmed butter lettuce
rinsed bean sprouts as needed


For the marinade:
Combine all the ingredients in a bowl and mix well. Reserve until ready to use.

For the lamb: Preheat a large skillet over HIGH heat and add the oil. When the oil begins to smoke, add the lamb and cook until browned, about 2 minutes. Reduce the heat to MEDIUM and add the marinade. Cook for 7 to 10 minutes, or until the sauce has thickened. Refrigerate the lamb and sauce until cooled (this can be done the night before).

For the kimchi-cabbage slaw: in a large bowl, combine the chile paste, honey, and sesame seeds. Mix well. Add the cabbage and carrot and toss to coat well. Refrigerate until ready to use.

To serve: Divide the chilled lamb between the butter lettuce leaves and top it with kimchi and bean sprouts. Serve immediately.