Air Fryer Korean Bulgogi Wraps

Name: Air Fryer Korean Bulgogi Wraps
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ lb (680 g) beef ribeye or sirloin, thinly sliced, sliced ¼ inch thick, partially frozen for easier slicing; 3 tbsp (45 ml) low-sodium soy sauce; 2 tbsp (28 g) packed light brown sugar; 1½ tbsp (22 ml) toasted sesame oil; 1 tbsp (15 g) fresh ginger, minced or finely grated; 4 cloves garlic cloves, minced; 1 tbsp (15 ml) rice vinegar; 2 whole scallions, white and light green parts minced; 4 whole large flour or spinach wraps (8–10 inch), warmed slightly if desired; 2 tbsp (30 g) gochujang (Korean red chili paste); 3 tbsp (45 ml) mayonnaise; 2 tbsp (18 g) sesame seeds, white or mixed; 8 leaves crisp lettuce leaves (butter or green leaf); ½ whole (300 g) cucumber, English or seedless, thinly sliced or julienned; ½ whole (60 g) carrot, julienned or thinly sliced; ¼ cup (15 g) fresh cilantro, leaves (optional)

From the MyKitchenBank Kitchen

Tender, caramelized beef bulgogi cooked in the air fryer and served in soft wraps with crisp vegetables, sesame seeds, and gochujang mayo. Quick enough for weeknight dinner, impressive enough for lunch prep.

Prep: 25 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 7 min
Makes: 4 wraps

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Ingredients

4 servings

For the bulgogi
1½ lb (680 g) beef ribeye or sirloin, thinly sliced, sliced ¼ inch thick, partially frozen for easier slicing
3 tbsp (45 ml) low-sodium soy sauce
2 tbsp (28 g) packed light brown sugar
1½ tbsp (22 ml) toasted sesame oil
1 tbsp (15 g) fresh ginger, minced or finely grated
4 cloves garlic cloves, minced
1 tbsp (15 ml) rice vinegar
2 whole scallions, white and light green parts minced
For assembling
4 whole large flour or spinach wraps (8–10 inch), warmed slightly if desired
2 tbsp (30 g) gochujang (Korean red chili paste)
3 tbsp (45 ml) mayonnaise
2 tbsp (18 g) sesame seeds, white or mixed
8 leaves crisp lettuce leaves (butter or green leaf)
½ whole (300 g) cucumber, English or seedless, thinly sliced or julienned
½ whole (60 g) carrot, julienned or thinly sliced
¼ cup (15 g) fresh cilantro, leaves (optional)

Equipment (4)

Air fryer (6-quart or larger)
Large mixing bowl
Cutting board and sharp knife
Small bowl for gochujang mayo

Steps

Before you start

Slice the beef thinly (¼ inch or thinner) while partially frozen—place it in the freezer for 30 minutes first if needed
Preheat your air fryer to 400°F (200°C)
Have all vegetables prepped and ready to assemble

1
Marinate the beef
- In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, ginger, garlic, rice vinegar, and minced scallion whites.
- Whisk until the sugar dissolves.
- Add the sliced beef and toss well to coat evenly.
- Let sit at room temperature for 20–30 minutes while you prep vegetables and preheat the air fryer.
- (Do not marinate longer than 30 minutes, or the meat will become mushy.)
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Ready when: Beef is coated and has absorbed some of the liquid
Tip: Partially freezing the beef makes slicing much easier. Don't over-marinate or the acid will denature the meat too much.
2
Preheat air fryerOven 400°F / 205°C
- Preheat your air fryer to 400°F (200°C) for at least 5 minutes.
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Ready when: Air fryer beeps or display shows it is ready
3
Cook bulgogi in batchesOven 400°F / 205°C
- Arrange half the beef slices in a single layer in the air fryer basket, leaving space between them.
- Cook at 400°F (200°C) for 6–7 minutes, shaking the basket once halfway through.
- The beef should be caramelized at the edges and cooked through.
- Transfer to a clean bowl and repeat with the remaining beef.
- Once all the beef is cooked, return the first batch to the bowl and toss gently to combine.
- Let rest for 2 minutes.
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Ready when: Beef is browned at the edges, tender when pierced, and cooked through (no pink inside)
Tip: Don't overcrowd the basket; air circulation is key. If your air fryer is smaller, work in three batches rather than two.
4
Make gochujang mayo
- In a small bowl, whisk together gochujang and mayonnaise until smooth.
- Taste and adjust the ratio to your heat preference (more gochujang for spicier, more mayo for milder).
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Ready when: Gochujang and mayo are fully combined with no streaks
5
Assemble wraps
- Lay out each wrap on a clean surface.
- Spread about 2 teaspoons of gochujang mayo in the center of each wrap, leaving a border.
- Layer 2 lettuce leaves, then divide the cooked bulgogi among the wraps.
- Top each with cucumber slices, carrot slivers, and cilantro if using.
- Sprinkle sesame seeds and scallion greens over the filling.
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Ready when: All fillings are distributed evenly across all four wraps
Tip: Don't overfill—leave enough room at the sides to fold without everything spilling out.
6
Roll and serve
- Fold in the two short sides of each wrap about 2 inches, then roll tightly from the bottom edge upward, tucking the filling in as you go.
- If desired, cut the wraps in half diagonally.
- Serve immediately while the beef is still warm.
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Ready when: Wraps are rolled tightly and hold together
Tip: If the wraps are dry or hard to roll, wrap them in a damp paper towel for 30 seconds to soften.

Good to know

Tips

For extra umami and deeper caramelization, add 1 tsp miso paste to the marinade when whisking.
Toast your sesame seeds lightly in a dry pan over medium heat for 1–2 minutes before sprinkling; it brings out their nutty flavor.
If your air fryer is small or you're cooking for fewer people, the recipe halves easily—just use 0.75 lb beef and 2 wraps.
Leftovers: shred any cold bulgogi and toss with cooked rice, kimchi, and a fried egg for a quick bibimbap bowl.

Make ahead

Marinate the beef and prep all vegetables up to 8 hours ahead. Store the marinated beef covered in the fridge and prep vegetables in separate containers. Cook the bulgogi and assemble the wraps just before serving for the best texture and temperature.

Storage & reheating

Store cooked bulgogi in an airtight container in the fridge for up to 3 days; reheat gently in the air fryer at 350°F (175°C) for 3–4 minutes or on a stovetop over medium heat. Assembled wraps are best eaten fresh but can be wrapped individually in foil and refrigerated for up to 4 hours (the wraps will soften slightly). Do not freeze.

Substitutions

beef ribeye or sirloin, thinly sliced → beef sirloin, flank steak, or thin-sliced chicken breast. Chicken will cook faster (5–6 minutes total); adjust timing accordingly. Choose a tender cut to keep the bulgogi tender.
gochujang (Korean red chili paste) → sriracha mixed with a pinch of honey, or omit entirely for a mild version. Sriracha is spicier and more vinegary; start with 1 tbsp and taste. For a non-spicy version, use mayo with a squeeze of lime.
large flour or spinach wraps (8–10 inch) → lettuce cups (butter or romaine leaves), rice paper wraps, or soft flour tortillas. Lettuce cups are lower-carb; rice paper wraps add a different texture. Warm tortillas in the air fryer at 350°F for 1 minute.
toasted sesame oil → neutral oil (vegetable or canola) plus 1 tsp extra soy sauce for depth. The sesame oil adds nutty flavor, but if unavailable, this mix gives similar depth without the toasted aroma.