Korean bulgogi marinates for exactly 4 hours because longer breaks down the beef fibers into mush—timing matters.
Korean BBQ Beef Wrap with Crunchy Slaw & Sriracha Yogurt
Dive into a flavor fiesta with our Korean BBQ Beef Wrap! Featuring tender, sweet-spicy beef, a refreshing crunchy slaw, and a zesty sriracha yogurt drizzle, this dish is a quick 20-minute wonder that's perfect for any night. Get ready to wrap up some deliciousness and savor every bite!
Prep
15
min
Cook
30
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥬Fresh Produce(6)
- 1 medium carrot, grated
- 2 tsp Very Lazy Garlic (or 2 clove fresh garlic) (10 ml)2 clove fresh garlic
- Juice of 1 lime
- Pickled onion
- 1 large handful red cabbage, finely sliced
- Spring onion
🥩Meat & Seafood(1)
- 300g lean beef mince (0.66 lbs)
🥛Dairy & Eggs(1)
- 2 tbsp Greek yogurt (30 ml)
🫙Pantry Staples(1)
- 1 tsp honey (5 ml)
🧂Spices & Seasonings(3)
- Fresh coriander
- Pinch of salt
- Salt & black pepper, to taste
🍯Sauces & Condiments(2)
- 1 tsp rice wine vinegar (5 ml)
- 1 tsp sriracha (adjust to taste) (5 ml)
📦Other(2)
- 3–4 tbsp bottled Korean BBQ sauce (45 ml)
- Large wraps or tortillas (wholemeal or white)
👨🍳 Instructions
- 1
Make the slaw — In a bowl, combine grated carrot, red cabbage, lime juice, honey and season with salt and pepper. Toss well and set aside.
- 2
Cook the beef — In a hot pan, fry the beef mince until browned. Stir in the Korean BBQ sauce and garlic and cook for 2–3 minutes until it’s thick, glossy, and sticky.
- 3
Make the sauce — Mix Greek yogurt, sriracha, rice wine vinegar, and a pinch of salt in a small bowl.
- 4
Build the wrap — Warm your wrap, then layer slaw, sticky beef, fresh coriander, and a generous drizzle of the sriracha yogurt.
- 5
Toast it — Fold or roll the wrap, then toast in a dry pan over medium heat for 1–2 minutes on each side until golden and crisp.
- 6
Serve up — Slice in half and enjoy straight away. Perfect for a quick lunch or midweek fakeaway.
💡 Pro Tips
- ✓Cook beef mince at high heat (400-450°F pan surface) without stirring for 2-3 minutes first to develop the Maillard reaction, which creates deeper umami flavors that complement Korean BBQ sauce.technique400-450°F surface temp
- ✓Salt your slaw 10 minutes before assembly and drain excess liquid - this removes 60-70% of vegetable moisture, preventing soggy wraps while concentrating flavors.timing10 minutes
- ✓Use full-fat Greek yogurt (minimum 5% fat) for the sriracha sauce because the fat content prevents the sauce from breaking when it contacts the warm beef.ingredient5% minimum fat
- ✓Toast the assembled wrap seam-side down first to create a seal through steam and heat, preventing filling from escaping during the flip.technique
- ✓Let the Korean BBQ beef mixture reduce until it coats a spoon and internal temperature reaches 160°F - this ensures food safety while achieving the sticky, glossy texture.timing160°F internal temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
3
people
Level
beginner
Share this recipe
Korean bulgogi marinates for exactly 4 hours because longer breaks down the beef fibers into mush—timing matters.
Korean BBQ Beef Wrap with Crunchy Slaw & Sriracha Yogurt
Dive into a flavor fiesta with our Korean BBQ Beef Wrap! Featuring tender, sweet-spicy beef, a refreshing crunchy slaw, and a zesty sriracha yogurt drizzle, this dish is a quick 20-minute wonder that's perfect for any night. Get ready to wrap up some deliciousness and savor every bite!
📝 Ingredients
Serves 3🥬Fresh Produce(6)
- 1 medium carrot, grated
- 2 tsp Very Lazy Garlic (or 2 clove fresh garlic) (10 ml)2 clove fresh garlic
- Juice of 1 lime
- Pickled onion
- 1 large handful red cabbage, finely sliced
- Spring onion
🥩Meat & Seafood(1)
- 300g lean beef mince (0.66 lbs)
🥛Dairy & Eggs(1)
- 2 tbsp Greek yogurt (30 ml)
🫙Pantry Staples(1)
- 1 tsp honey (5 ml)
🧂Spices & Seasonings(3)
- Fresh coriander
- Pinch of salt
- Salt & black pepper, to taste
🍯Sauces & Condiments(2)
- 1 tsp rice wine vinegar (5 ml)
- 1 tsp sriracha (adjust to taste) (5 ml)
📦Other(2)
- 3–4 tbsp bottled Korean BBQ sauce (45 ml)
- Large wraps or tortillas (wholemeal or white)
👨🍳 Instructions
- 1
Make the slaw — In a bowl, combine grated carrot, red cabbage, lime juice, honey and season with salt and pepper. Toss well and set aside.
- 2
Cook the beef — In a hot pan, fry the beef mince until browned. Stir in the Korean BBQ sauce and garlic and cook for 2–3 minutes until it’s thick, glossy, and sticky.
- 3
Make the sauce — Mix Greek yogurt, sriracha, rice wine vinegar, and a pinch of salt in a small bowl.
- 4
Build the wrap — Warm your wrap, then layer slaw, sticky beef, fresh coriander, and a generous drizzle of the sriracha yogurt.
- 5
Toast it — Fold or roll the wrap, then toast in a dry pan over medium heat for 1–2 minutes on each side until golden and crisp.
- 6
Serve up — Slice in half and enjoy straight away. Perfect for a quick lunch or midweek fakeaway.
💡 Pro Tips
- ✓Cook beef mince at high heat (400-450°F pan surface) without stirring for 2-3 minutes first to develop the Maillard reaction, which creates deeper umami flavors that complement Korean BBQ sauce.technique400-450°F surface temp
- ✓Salt your slaw 10 minutes before assembly and drain excess liquid - this removes 60-70% of vegetable moisture, preventing soggy wraps while concentrating flavors.timing10 minutes
- ✓Use full-fat Greek yogurt (minimum 5% fat) for the sriracha sauce because the fat content prevents the sauce from breaking when it contacts the warm beef.ingredient5% minimum fat
- ✓Toast the assembled wrap seam-side down first to create a seal through steam and heat, preventing filling from escaping during the flip.technique
- ✓Let the Korean BBQ beef mixture reduce until it coats a spoon and internal temperature reaches 160°F - this ensures food safety while achieving the sticky, glossy texture.timing160°F internal temp