I first tried Korean Ssam a few months ago (Bo Ssam) and was hooked. I searched for more recipes to use up some of my Gochujang (Korean Hot Pepper Paste) and Doenjang (Korean Soybean Paste) and came across Bulgogi Ssam. Beef marinated with a sweet soy sesame sauce is quickly stir fried and wrapped in lettuce with steamed rice and ssamjang (Korean Spicy Dipping Sauce). I love it even more than Bo Ssam. Chad disagrees with me. He thought this one was delicious, but enjoyed the slow roasted pork more. Next time, I will probably use my previously posted ssamjang for the wraps. It was just a but more flavorful than the ssamjang in this recipe.
The beef needs to be cut as thinly as possible so it is able to cook in a couple of minutes. If needed, you can place the meat in the freezer for about 15 minutes to make it easier to slice.
More information on doenjang is available in my Mac Jeok post. I was able to find doenjang at my local Asian food market. It is usually labeled in a brown container. More information on Gochujang is available in my Dakkochi post. I was able to find gochujang in the grocery store, but it is also available at many Asian food markets. It is usually labeled in a red container.