Korean•healthy
Bulgogi Ssam (Korean Marinated Beef Lettuce Wraps)
Tara's Multicultural Table recipe - Korean
- Prep time
- 20 min
- Cook time
- 4 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound (450 g) beef tenderloin or sirloin (very thinly sliced)
- 6 tablespoons soy sauce
- 1/4 cup (50 g) sugar
- 5 teaspoons sesame oil
- 4 garlic cloves (minced)
- 2 teaspoons freshly grated ginger
- 2 teaspoons sesame seeds
- salt and pepper to taste
- 3 tablespoons Gochujang (Korean hot pepper paste)
- 1 1/2 tablespoons Doenjang (Korean soybean paste)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- Cooked medium grain rice (warm)
- Romaine, bibb, or red leaf lettuce leaves
- Kimchi
Instructions
- 1
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.
- 2
In a small bowl, combine gochujang, doenjang, rice vinegar, soy sauce, and sesame oil. Cover and refrigerate until needed.
- 3
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.
- 4
Use lettuce leaves to wrap beef with the rice and ssamjang. Serve with kimchi.