Bulgogi Ssam (Korean Marinated Beef Lettuce Wraps)

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.

Bulgogi Ssam (Korean Marinated Beef Lettuce Wraps)

Adapted from Sous Chef

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Bulgogi Ssam (Korean Marinated Beef Lettuce Wraps)

Course Main

Cuisine Korean

Keyword beef, bulgogi, Korea, Korean, lettuce, meat, ssam

Prep Time 20 minutes

Cook Time 4 minutes

Resting Time: 30 minutes

Total Time 54 minutes

Servings 4 Servings

Ingredients

• 1 pound (450 g) beef tenderloin or sirloin very thinly sliced

Marinade:

• 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

Ssamjang:

• 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

For serving:

• Cooked medium grain rice warm
• Romaine, bibb, or red leaf lettuce leaves
• Kimchi

Instructions

• 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.