Step 1

Blend all the ingredients for the bulgogi sauce. Pour the sauce over the beef and onions and marinate for at least 15 minutes.

Step 2

Drizzle 1 tbsp of oil and cook the bulgogi on medium-high heat for 10 minutes.

Step 3

Take the bulgogi off the heat and let it rest at room temperature while preparing the rest of the ingredients.

Step 4

Blanch the kale in boiling water for 1 minute on each side. This process will make the kale go even greener and easier to roll. Take it out of the water on a wired rack and pat down excess moisture.

Step 5

Remove the stems by cutting away the harsh stalky part. Alternatively, you can roll the blanched kale with a rolling pin to smash down the stalks.

Step 6

Prepare the ssamjang by mixing all the ingredients.

Step 7

Add a spoonful of rice, bulgogi, and ½ tsp of the ssamjang.

Step 8

Lay the roll on a piece of cling film and shape it into a round “money bag.” Use the cling film as a guide to tighten the ssam to a rounded shape.

Step 9

Brush the ssam with sesame oil and garnish with sesame seeds.

Step 10

Gently open the roll and place it on a parchment-lined bento box. The parchment paper prevents the bento from absorbing excess liquid and also keeps the rolls in place from moving around into a jumbled mess!

Step 11

Garnish with pickles. Enjoy!