Beef Bulgogi Lettuce Wraps for $4.98 a Serving
Beef bulgogi lettuce wraps with garlic, ginger, sesame, and brown rice, made like takeout for $4.98 a serving, for a dinner everyone builds at the table.
Ingredients
| brown rice | 250 ml (about 190 g) |
| water | 500 ml |
| lean ground beef | 450 g |
| garlic, minced | 4 cloves |
| fresh ginger, grated | 15 ml |
| less-sodium soy sauce | 45 ml |
| honey | 15 ml |
| sesame oil | 10 ml |
| chilli flakes (optional) | 1 ml |
| green onions, thinly sliced, white and green parts separated | 4 |
| carrots, grated or cut into matchsticks | 2 medium |
| English cucumber, cut into thin matchsticks | 1 |
| green leaf lettuce, leaves separated, washed, and dried | 1 head |
| toasted sesame seeds for topping (optional) | To taste |
Steps
- 1Start the rice. Rinse the brown rice, bring it to a boil with the water, then cover, turn the heat to low, and simmer for 40 minutes. Turn off the heat and let it steam, covered, for 5 minutes.
- 2Make the sauce. While the rice cooks, whisk together the soy sauce, honey, sesame oil, and chilli flakes in a small bowl.
- 3Brown the beef. Cook the ground beef in a large skillet over medium-high heat for 6 to 8 minutes, breaking it up as it cooks, then drain off any excess fat.
- 4Add the aromatics. Add the garlic, ginger, and the white parts of the green onions, and cook for 1 minute until fragrant.
- 5Glaze it. Pour in the sauce and stir for 2 minutes, until the beef is glossy and the sauce has mostly cooked down.
- 6Build and eat. Spoon rice into each lettuce leaf, top with beef, carrots, cucumber, green onion tops, and sesame seeds, then fold and eat.
Roughly 26 grams of protein per serving (estimate). Lean beef brings iron and vitamin B12, brown rice adds whole grain fibre, and low-sodium soy sauce keeps the salt well below a typical takeout version.
This is an answer to the Friday-night takeout craving, and once the rice is on, it comes together faster than most delivery orders. Sweet-savoury ground beef with garlic, ginger, and sesame goes into crisp lettuce leaves with brown rice and crunchy vegetables.
These bulgogi lettuce wraps feed four for $19.90, or $4.98 a serving, at Food Basics prices recorded on November 12, 2026. You get the flavour of takeout bulgogi with far more vegetables and much less salt, because you control the sauce.
How do you make the sauce and cook the beef?
When you make the sauce yourself, you decide how salty and how sweet it gets, which is the biggest difference from a takeout container. The moment the garlic and ginger hit the pan, you will know you are on the right track. When the sauce goes in, it bubbles up and coats everything in a sticky, glossy layer, and that is your cue the beef is done.
Why does this beat takeout?
Takeout bulgogi usually comes over white rice in a big portion, with the salt hidden in the marinade. Here, brown rice is a whole grain, so it brings more fibre than white, and Canada's food guide recommends choosing whole grains like it more often. Lettuce leaves stand in for a wrap or bun, which fills about half the plate with vegetables, the same balance as the food guide plate.
Lean ground beef gives you a solid hit of protein along with iron and vitamin B12, which your body uses to make healthy red blood cells. If you often feel worn out, our guide to whether low iron could be behind brain fog and fatigue explains when to get it checked.
What makes this work for picky eaters?
The best part is that everyone builds their own wrap at the table, so picky eaters can skip the cucumber and spice lovers can load up on chilli flakes. A spoonful of kimchi on top is fantastic if you have it, and ground turkey or chicken works if you want to switch the protein.
If your family likes ground beef dinners that stretch a budget, our ground beef, sweet potato, and spinach skillet and our lentil cottage pie are built the same way. For these bulgogi lettuce wraps, the only rule is to keep the lettuce dry, so it stays crisp.
How long do the leftovers keep?
Leftovers keep in the fridge for 3 to 4 days, the window Health Canada gives for cooked dishes. Store the beef, rice, and vegetables separately, keep the lettuce wrapped in a paper towel, and reheat the beef until it is steaming hot, to 74°C. Leftover rice and beef also make a good base for our egg fried rice from pantry staples.
Frequently asked questions
Can you use white rice instead of brown?
White rice works and cooks in about 15 to 20 minutes instead of 40, which cuts the total time a lot. You lose some fibre and nutrients that come with the whole grain, though. A good middle ground is mixing the two, or cooking brown rice in a bigger batch on the weekend and reheating it.
What lettuce works best for wraps?
Green leaf lettuce is cheap and flexible enough to fold, which is why the recipe uses it. Butter lettuce makes neat little bowls and is softer, while romaine hearts are crunchier but tend to split. Whatever you choose, wash and dry the leaves well, since wet lettuce makes the wraps soggy and slippery.
Is this recipe good for kids?
Kids usually like bulgogi lettuce wraps because they build their own and choose their toppings. Leave the chilli flakes out of the shared sauce and put them on the table instead. For younger children, cut the vegetables into small, thin pieces and serve the rice and beef in a bowl if folding is tricky.
Your next step
Want to eat well without blowing your grocery budget? A registered dietitian can help you plan affordable meals that fit your health goals. The Medimap Health Hub has more budget recipes like this one, and you can find a dietitian near you.
Disclaimer: This article is for general information only and is not medical advice. It does not replace a conversation with a doctor or other qualified health professional who knows your history. If you think you are having a medical emergency, call 911 or go to the nearest emergency department.