Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 lb (225 g) ribeye or sirloin, sliced very thin
- 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 1 tbsp mirin (or rice vinegar), 2 cloves garlic (minced), 1 tsp grated ginger, 1/4 tsp black pepper
- 1 tbsp neutral oil, 1/2 medium yellow onion (thinly sliced), 1 cup (85 g) shredded carrots
- Crepes: 1 cup (120 g) all-purpose flour, 2 large eggs, 1 1/4 cups (300 ml) milk, 2 tbsp melted unsalted butter, 1/2 tsp kosher salt
- Gochujang mayo: 1/4 cup (60 g) mayonnaise, 1 tbsp gochujang, 1 tsp honey, 1 tsp fresh lemon juice
- To finish: 2 tsp toasted sesame seeds, 2 thinly sliced scallions (optional)
Do This
- 1. Mix bulgogi marinade; toss with thin-sliced beef and marinate 20 minutes at room temperature.
- 2. Whisk crepe batter; rest 10 minutes.
- 3. Stir gochujang mayo together; set aside.
- 4. Cook 4 crepes in a nonstick skillet over medium heat; stack and cover.
- 5. Sauté onions and carrots; remove.
- 6. Sear marinated beef over medium-high heat until browned and just cooked.
- 7. Fill crepes with beef and veggies; fold, drizzle gochujang mayo, sprinkle sesame, serve warm.
Why You’ll Love This Recipe
- Bold but approachable: classic bulgogi flavors mellowed with a creamy, tangy gochujang mayo.
- Weeknight-friendly: quick marinade, fast cook, and everything comes together in one skillet.
- Great texture: tender beef, sweet onions, crisp-tender carrots, and soft crepes.
- Fun fusion: a handheld, brunch-meets-dinner crepe that feels special without being fussy.
Grocery List
- Produce: yellow onion, carrots, scallions (optional), garlic, fresh ginger, lemon
- Dairy: milk, unsalted butter, eggs, mayonnaise
- Pantry: all-purpose flour, soy sauce, brown sugar, mirin (or rice vinegar), sesame oil, toasted sesame seeds, gochujang, honey, kosher salt, black pepper, neutral oil
Full Ingredients
Bulgogi-Style Beef
- 1/2 lb (225 g) ribeye or sirloin, sliced very thin (about 1/8 inch / 3 mm)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (12 g) packed light brown sugar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) mirin (or 2 tsp rice vinegar + 1 tsp water)
- 2 cloves garlic, minced (about 2 tsp)
- 1 tsp freshly grated ginger
- 1/4 tsp freshly ground black pepper
Vegetable Filling
- 1 tbsp (15 ml) neutral oil (canola, avocado, or grapeseed), divided
- 1/2 medium yellow onion, thinly sliced (about 1 cup / 120 g)
- 1 cup (85 g) shredded carrots (from about 2 medium carrots)
- 1/4 tsp kosher salt
Crepes (4 large)
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300 ml) milk (whole or 2%)
- 2 tbsp (28 g) unsalted butter, melted (plus 1 tsp for the pan if needed)
- 1/2 tsp kosher salt
Gochujang Mayo + Toppings
- 1/4 cup (60 g) mayonnaise
- 1 tbsp (18 g) gochujang (Korean chili paste)
- 1 tsp (5 g) honey
- 1 tsp (5 ml) fresh lemon juice
- 2 tsp toasted sesame seeds
- 2 scallions, thinly sliced (optional)
Step-by-Step Instructions
Step 1: Marinate the beef
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, mirin, garlic, ginger, and black pepper until the sugar dissolves.
Add the thinly sliced beef and toss well to coat. Cover and marinate for 20 minutes at room temperature (or refrigerate up to 8 hours; if chilled, let it sit at room temperature for 10 minutes before cooking for more even browning).
Step 2: Make the crepe batter and let it rest
In a large bowl, whisk the flour and salt. Add the eggs and whisk until you have a thick, smooth paste. Slowly whisk in the milk until smooth, then whisk in the melted butter.
Let the batter rest for 10 minutes at room temperature. This helps the flour hydrate and makes more tender crepes.
Step 3: Mix the gochujang mayo
In a small bowl, stir together the mayonnaise, gochujang, honey, and lemon juice until smooth and creamy. Taste and adjust if you like: a few extra drops of lemon for tang, or a little more honey to soften the heat.
Set aside at room temperature while you cook.
Step 4: Cook the crepes
Heat a 10-inch (25 cm) nonstick skillet over medium heat for 2 minutes. Lightly butter the pan (or use a quick spray of neutral oil).
Pour in about 1/3 cup (80 ml) batter and immediately swirl the pan to coat the bottom in a thin layer. Cook for 60–90 seconds, until the edges look dry and the underside is lightly golden. Flip and cook the second side for 20–30 seconds.
Repeat to make 4 crepes. Stack them on a plate and cover loosely with foil (or a clean towel) to keep warm and flexible.
Step 5: Sauté the onions and carrots
In a large skillet (cast iron or stainless steel works great), heat 1/2 tbsp (7 ml) neutral oil over medium-high heat until it shimmers, about 45 seconds.
Add the sliced onion and cook for 3 minutes, stirring often, until softened and lightly browned. Add the shredded carrots and 1/4 tsp kosher salt; cook for 2 minutes, just until the carrots soften slightly but still have a little bite.
Transfer the vegetables to a bowl and keep the skillet on the stove.
Step 6: Sear the bulgogi-style beef
Increase heat to high. Add the remaining 1/2 tbsp (7 ml) neutral oil to the same skillet.
Once the oil is very hot (it should shimmer and move quickly across the pan), add the marinated beef in an even layer. Cook for 2 minutes without stirring to get good browning, then stir and cook for 1–2 minutes more, until the beef is just cooked through and the marinade has reduced into a glossy coating.
If your pan is crowded, cook the beef in two batches to avoid steaming.
Step 7: Fill, fold, and finish
Lay a crepe on a plate. Spoon about 1/4 of the beef down the center, add a small handful of the onion-carrot mixture, and fold the crepe like a burrito (fold the bottom up, fold the sides in, then roll) or fold into a triangle for an easy cafe-style presentation.
Top each crepe with 1–2 teaspoons gochujang mayo (drizzle or dollop), then sprinkle with toasted sesame seeds and sliced scallions if using. Serve warm.
Pro Tips
- Slice the beef extra thin: Partially freeze it for 20 minutes, then slice across the grain for the most tender bite.
- Don’t overcrowd the pan: Browning is the goal; if there’s too much beef at once, it will steam. Use two quick batches if needed.
- Keep crepes flexible: Stack cooked crepes and cover. Warm crepes fold without cracking.
- Balance the sauce: Gochujang brands vary in heat and sweetness. Adjust with extra honey (sweeter) or lemon (brighter).
- Prep in the right order: Make sauce and batter first, then cook crepes, then cook filling. The stir-fry portion goes fast.
Variations
- Chicken bulgogi crepes: Use 1/2 lb (225 g) thin-sliced chicken thigh. Cook over medium-high heat for 4–6 minutes, until fully cooked.
- Spicy kimchi add-in: Add 1/2 cup (75 g) chopped, drained kimchi to the pan with the carrots for the last 60 seconds of cooking.
- Gluten-free option: Use your favorite gluten-free crepes and swap soy sauce for tamari.
Storage & Make-Ahead
Make-ahead: The gochujang mayo can be made up to 5 days ahead and kept refrigerated in a sealed container. The beef can marinate up to 8 hours in the refrigerator (beyond that, the texture can get too soft). Crepe batter can be made up to 24 hours ahead; whisk well before cooking.
Storage: Store cooked beef and vegetables in airtight containers in the refrigerator for up to 3 days. Store crepes wrapped well (or in a zip-top bag) for up to 2 days.
Reheating: Warm beef and vegetables in a skillet over medium heat for 3–4 minutes (add a splash of water if needed). Warm crepes in a dry nonstick skillet over medium-low heat for 20–30 seconds per side. Assemble just before serving for the best texture.
Nutrition (per serving)
Approximate per 1 filled crepe (1/4 recipe): 520 calories, 27 g protein, 34 g carbohydrates, 31 g fat, 8 g sugar, 980 mg sodium. Values vary by specific ingredients and brands used.
