ssam

Bulgogi Ssam (Korean Marinated Beef Lettuce Wraps)

beef

soy sauce

(50 g) sugar

sesame oil

garlic

ginger

sesame seeds

salt and pepper

Gochujang (Korean hot pepper paste)

Doenjang (Korean soybean paste)

rice vinegar

medium grain rice (warm)

Romaine, bibb, lettuce leaves

To make the marinade, combine soy sauce, sugar, sesame oil, garlic, ginger, and sesame seeds in a large bowl. Add the thinly sliced beef, turning to coat, cover, and refrigerate for 30 minutes.

In a small bowl, combine gochujang, doenjang, rice vinegar, soy sauce, and sesame oil. Cover and refrigerate until needed.

Place a large wok or pan over high heat. Once heated, add the beef with the marinade. Cook, stirring constantly, until browned, 2-4 minutes. Remove from heat.

Use lettuce leaves to wrap beef with the rice and ssamjang. Serve with kimchi.

Ssamjang is a Korean sauce for lettuce wraps. Learn how to make a basic ssam sauce and a variation made with canned tuna.

Ssamjang (Sauce for Korean Lettuce Wraps)

doenjang 된장 (Korean fermented soy bean paste)

gochujang 고추장 (Korean red chili pepper paste)

sugar (or honey

water or rice wine

onion

scallion

green chili pepper

red chili pepper

chopped nuts (almonds, walnuts, peanuts, etc.)

tuna

cooking oil

Combine all the ingredients and mix well until everything is well incorporated.

If using optional ingredients, prepare the ingredients, combine and mix everything well.

For basic ssamjang

Preheat a small pan with a tablespoon of oil. Add the onion, scallion and garlic and stir fry until the onion is cooked.

Add the tuna, doenjang, gochujang and the remaining ingredients. Stir well for a few minutes until everything is well incorporated. You can stir in some water or rice wine (or mirin) if the sauce seems dry (2 to 3 tablespoons).

For tuna ssamjang

Bulgogi Kale Ssambap

½ onion, thinly sliced

mirin

brown sugar

tbsp sesame oil

white onion

bundle kale

rice

½ tbsp gochujang

½ tbsp miso

½ tbsp soy sauce

honey

peanut butter

½ tbsp crushed walnuts

tsp sesame oil

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

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

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

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.

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.

Prepare the ssamjang by mixing all the ingredients.

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

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.

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

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!

Garnish with pickles. Enjoy!

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Bulgogi Ssam (Korean Marinated Beef...

Ssamjang (Sauce for Korean Lettuce ...

Bulgogi Kale Ssambap

Top 3 ssam recipes from across the web

The most viewed ssam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bulgogi Ssam (Korean Marinated Beef...

Ssamjang (Sauce for Korean Lettuce ...

Bulgogi Kale Ssambap

The most viewed ssam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine