Slow Cooker Korean BBQ Bulgogi Wraps

These Slow Cooker Korean BBQ Bulgogi Wraps are an easy, flavorful twist on classic Korean beef bulgogi, made with tender shredded beef simmered in a sweet and savory sauce with pear, ginger, garlic, soy sauce, brown sugar, and toasted sesame oil.

If you love Asian-inspired sweet and savory flavors, these quick Korean Beef Lettuce wraps are a quick meal to try too.

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The beef is tucked into large flour tortillas with rice, cilantro, crisp cabbage or coleslaw, and a little sriracha or hot chili oil if you like some heat. They're delicious for dinner, meal prep, or freezer-friendly lunches.

Best of all, the slow cooker does most of the work. Once the beef is tender, simply shred it into the sauce, prep the fillings, and roll everything into warm, flavorful wraps.

Ingredients You'll Need

The recipe card below includes the full ingredient amounts, but here are the basics you'll need for these slow cooker bulgogi wraps:

• Beef: Boneless top sirloin, flank steak, or beef tenderloin all work well in this recipe.
• Pears: Crushed pears add sweetness and flavor to the bulgogi-inspired sauce.
• Aromatics: Fresh ginger, scallions, and garlic bring savory depth to the beef.
• Sauce ingredients: Soy sauce, brown sugar, toasted sesame oil, salt, and pepper create a sweet, savory, deeply flavorful sauce.
• Rice: Cooked rice makes the wraps hearty and satisfying.
• Fresh toppings: Cilantro, coleslaw mix, or shredded Savoy cabbage and carrots add freshness and crunch.
• Heat: Sriracha or hot chili oil is optional, but delicious if you like a little spice.
• Tortillas: Large flour tortillas make the beef and rice easy to wrap for lunch, dinner, or freezing.

How to Make Slow Cooker Korean BBQ Bulgogi Wraps

This is a simple slow cooker recipe that's easy to make ahead. Place the beef in the bottom of the slow cooker and add the crushed pears, ginger, scallions, and garlic. In a small bowl, stir together the soy sauce, brown sugar, sesame oil, salt, and pepper, then pour it over the beef.

Cover and cook on HIGH for 3 to 5 hours or on LOW for 6 to 8 hours, or until the beef is very tender. While still in the slow cooker, shred the beef with two forks, mixing it into the juices and sauce.

When ready to assemble the wraps, cook the rice, wash the coleslaw mix or shred the cabbage and carrots, and mince the cilantro. Lay a flour tortilla flat and fill it with rice, shredded bulgogi beef, cilantro, and coleslaw. Drizzle with sriracha or hot chili oil if desired, then fold in the sides and roll tightly.

If you're saving the wraps for later or freezing them, wrap each one tightly in foil.

Serving Ideas

These Korean BBQ bulgogi wraps are delicious as written, but they're easy to customize.

You can serve the beef in large flour tortillas with rice and slaw, or make bulgogi bowls instead with rice, cabbage, carrots, cilantro, and a drizzle of sriracha or hot chili oil. They're also delicious with kimchi, cucumber slices, or extra scallions.

For lunches, I like wrapping them individually in foil, so they're easy to grab, reheat, or pack.

Make Ahead and Freezer Tips

The bulgogi beef can be made ahead and refrigerated for quick lunches or dinners during the week. Store the beef separately from the tortillas and toppings if you want to assemble fresh wraps.

You can also assemble the wraps, roll them tightly, and wrap each one in foil for freezing. Let them thaw in the refrigerator before reheating for the best texture.

For more dinners you can prep ahead, see these freezer-friendly meals for busy weeks, or for a quick breakfast idea, try these Make-Ahead Breakfast Burritos.

Bulgogi Inspiration

I've heard the stories so many times, and I think I even have a photo somewhere. My father traveled extensively in Korea, and through those trips, developed a deep love for the country, its culture, and its food.

He even learned Korean phrases he still likes to bring out now and again. Although his pronunciations may render entirely different meanings, his Korean friends have always been generous with their smiles.

My father's first experience with bulgogi was in Seoul. His most memorable was on the beach in Pusan, now called Busan, where cooks would set up large bowls over an open fire and make bulgogi for picnickers along the shoreline.

Later, a neighbor from Seoul reintroduced bulgogi to us, and it soon became one of my son's favorite foods. Korean pancakes, kimchi, and bulgogi became favorite treats. Busy with her own life and responsibilities, she still often walked over something delicious before dinner.

Forever now, Korean food will be a family favorite.

If you enjoy globally inspired meals, you may also like these street food recipes to make at home.

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