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Export 17 ingredients for grocery delivery
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!
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