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    Home » Entrees

    Korean BBQ Lettuce Wraps with Avocado Sauce

    Published: Mar 19, 2018 · Modified: Jan 13, 2020 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 11 Comments

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    Dollop some creamy avocado sauce on top of these Korean BBQ Lettuce Wraps and serve them up as appetizers or entrees. Easy and delicious! 113 calories and 3 Weight Watchers Freestyle SP. Thank you to California Avocados for helping me share this recipe with you.
    Dollop some creamy avocado sauce on top of these Korean BBQ Lettuce Wraps and serve them up as appetizers or entrees. Easy and delicious! 113 calories and 3 Weight Watchers Freestyle SP

    Korean BBQ Lettuce Wraps with Avocado Sauce Recipe

    Hallelujah! California Avocado season is here again! As soon as I cut open the creamy fruit, I start dreaming up California-inspired recipes (at least for the ones we aren’t eating straight with a spoon!) Cobb salads and shrimp tacos immediately spring to mind when I think of iconic California recipes, but I’m also drawn to the diversity of cultures and food in the state.

    About a decade ago, the Kogi BBQ Taco Truck was born in Los Angeles, melding Korean and Mexican food cultures and gathering crowds at roving locations by updating their rabid fans via Twitter. Ten year later, with several food trucks on the go and a couple of brick and mortar locations, they’re still going strong and satisfying their customers with short rib burritos, kimchi quesadillas and Kogi sliders.

    Korean bbq is a favorite with my family, and these lettuce wraps with a creamy avocado sauce are my version of an iconic California recipe, inspired by the Kogi BBQ food trucks.

    Appetizers or entrees, these Korean BBQ wraps are sure to be the hit of the party! This bulgogi recipe is so easy to put together. 113 calories and 3 Weight Watchers Freestyle SP

    California avocado and coconut milk in a blender.

    You may already be familiar with bulgogi, which is a Korean dish comprised of thin beef slices that are marinated in a savory sweet sauce and then grilled. It’s typically served either with rice or lettuce leaves, often with sides of Korean vegetables.

    Now that grilling season is here (or almost here for some of the snowier states) and California avocados are in abundance from now through October, it seemed like the perfect time to marry this Korean barbecue recipe with a creamy avocado sauce.

    Top sirloin marinating in a sweet savory soy sauce mixture for bulgogi beef.

    There are a couple of tips to making bulgogi (none of them difficult, I promise).

    HOW TO MAKE KOREAN BBQ:

    • Start with a tender cut of beef, such as sirloin or tenderloin, and cut it into thin slices. Freezing the beef for about an hour makes it even easier to slice. Plus, a sharp knife is essential!
    • The marinating time is key with this recipe. If you want to make the bulgogi for dinner tonight (I get it…I don’t always want to wait), be sure to marinate the beef for at least one hour. If you can marinate it overnight, you’ll be rewarded with beef that is even more tender and flavorful.
    • One of the key ingredients for a Korean bbq marinade is Asian pear, which can be found in many grocery stores. Cut it in half, remove the core, then grate half of the pear over a bowl, using a microplane. Add the grated pear and accumulated juices to the marinade. The pear acts as a tenderizer for the beef.
    • Use a large cast iron skillet or a grilling pan set over medium-high heat to cook the beef. Cook it in batches so that the pan isn’t crowded. If it’s too crowded, the beef will steam rather than charring. And believe me, you don’t want to miss out on those gloriously charred pieces!

    Cooked Korean BBQ beef, perfectly charred and golden brown.

    The avocado sauce is as simple as combining one avocado in a blender with some coconut milk, lime juice, chili garlic sauce and a splash of water. Puree until smooth. This sauce is fantastic with this beef bulgogi, but also works with chicken kabobs, roasted potatoes and even eggs!

    This Korean barbecue recipe couldn't be easier! Serve it up in lettuce wraps, with a dollop of creamy avocado sauce. 113 calories and 3 Weight Watchers Freestyle SmartPoints

    The last step? Divide the beef between the lettuce leaves and top each with a dollop of the avocado sauce. Serve the lettuce wraps as a appetizers or as the main course!

    Tucked inside of lettuce wraps, this tender and perfectly charred Korean beef barbecue is ready to serve as appetizers or entrees. Topped off with an easy avocado sauce. 113 calories and 3 Weight Watchers Freestyle SP

    Other recipes with California avocados:

    Roasted Salmon with Avocado Salsa
    Quinoa Avocado Breakfast Bowl
    Seared Shrimp Salad with Jicama, Strawberries & Avocado
    Spinach Avocado Breakfast Quesadilla

    Dollop some creamy avocado sauce on top of these Korean BBQ Lettuce Wraps and serve them up as appetizers or entrees. Easy and delicious! 113 calories and 3 Weight Watchers Freestyle SP

    Korean BBQ Lettuce Wraps with Avocado Sauce

    Dollop some creamy avocado sauce on top of these Korean BBQ Lettuce Wraps and serve them up as appetizers or entrees. Easy and delicious! 113 calories and 3 Weight Watchers Freestyle SP
    5 from 11 votes
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    Course: Appetizers, Entrees
    Cuisine: Korean
    Keyword: Lettuce Wraps
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 1 hour 27 minutes
    Servings: 12 Wraps
    Calories: 113kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    The Lettuce Wraps:

    • ¼ cup soy sauce
    • 2 tablespoons mirin
    • 1 tablespoons agave nectar
    • 4 teaspoon sesame oil
    • ½ Asian pear cored
    • 5 garlic cloves minced
    • 3 green onions thinly sliced
    • 1 pound top sirloin beef thinly sliced
    • 4 teaspoon canola or grapeseed oil
    • 1 large head Boston butter or bibb lettuce

    The Avocado Sauce:

    • 1 California avocado peeled, pitted & chopped
    • ⅓ cup lite coconut milk
    • 2 tablespoons water
    • 1 teaspoon fresh lime juice
    • ½ teaspoon chili garlic sauce
    • ¼ teaspoon salt
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    Instructions

    The Lettuce Wraps:

    • In a medium bowl, whisk together the soy sauce, mirin, agave nectar and sesame oil.
    • Over a bowl, grate the Asian pear on a microplane. Add the grated pear and juices to the soy sauce mixture. Stir in the garlic and green onions.
    • Add the beef slices to the soy sauce marinade, toss to coat, cover and refrigerate for at least 1 hour and up to 24 hours.
    • Remove the beef from the fridge about 20 minutes before cooking to bring to room temperature.
    • Heat a large cast iron skillet or grill pan over medium-high heat.
    • If using a cast iron skillet, add 1 teaspoon of canola oil and swirl to lightly coat the pan. Cook the beef in batches, shaking off any excess marinade before adding to the pan. Cook until the beef is charred and cooked through, 1 to 2 minutes per side. Transfer to a plate.
    • Repeat with the remaining canola oil and beef.
    • Divide the head of lettuce into separate leaves.
    • Divide the beef evenly amongst the lettuce leaves and top each with 2 teaspoons of the avocado sauce.

    The Avocado Sauce:

    • In a blender, combine the avocado, coconut milk, water, lime juice, chili garlic sauce and salt. Puree until smooth.

    Notes

    Weight Watchers Points: 3 (Freestyle SmartPoints), 3 (Old SmartPoints), 3 (Points+)

    Nutrition

    Serving: 1Lettuce Wrap | Calories: 113kcal | Carbohydrates: 2.5g | Protein: 12.1g | Fat: 5.8g | Saturated Fat: 1.9g | Cholesterol: 33.6mg | Sodium: 157.1mg | Fiber: 1.1g | Sugar: 0.9g
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: This post is sponsored by the California Avocado Commission. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. Zach

        February 21, 2021 at 10:01 pm

        5 stars
        This was so good! I only marinated for 20 min at room temperature and it still came out perfect.

        Reply
      2. Katie | Healthy Seasonal Recipes

        March 24, 2018 at 5:15 am

        5 stars
        That beef looks amaaaaazing! I wish there were taco trucks here in the sticks of Vermont! I would eat myself silly!

        Reply
      3. Kellie @ The Suburban Soapbox

        March 23, 2018 at 10:58 am

        5 stars
        This is totally my kind of dinner! I love how easy it is.

        Reply
      4. Carolyn

        March 23, 2018 at 10:52 am

        5 stars
        This is my kind of recipe! Let's make a dinner date and you can cook it for me, okay? 😉

        Reply
      5. Jennifer Blake

        March 23, 2018 at 9:50 am

        5 stars
        Perfect light lunch or dinner! I've added to my dinner plan for next week.

        Reply
      6. Gerry Speirs

        March 22, 2018 at 11:05 pm

        5 stars
        Yummmm that sauce!!!!

        Reply
      7. Lindsay Cotter

        March 22, 2018 at 5:28 pm

        5 stars
        These Korean BBQ lettuce wraps look so delicious! And I love, love, love avocado!

        Reply
      8. Liz

        March 22, 2018 at 4:34 pm

        5 stars
        I love bubgogi and this healthy version is just my style!!!

        Reply
      9. Erin

        March 22, 2018 at 2:40 pm

        5 stars
        Lettuce wraps are one of my favorites, love that Korean bbq flavor!

        Reply
      10. Karly

        March 22, 2018 at 8:51 am

        5 stars
        Making this one for dinner tonight, I think. Looks amazing!!

        Reply
      11. Rebecca {foodie with family}

        March 22, 2018 at 7:39 am

        5 stars
        Oh, how I love that you used Asian pear in these. I love the flavour it gives bulgogi. These are so darned good!

        Reply

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