Bulgogi Beef Ssam Recipe
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40 minutes prep time
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20 minutes cook time
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Intermediate
Ssäm is a classic korean dish meaning 'wrap', popularised by David Chang with his Momofuku ssäm bar in New York. At the ssäm bar you can order a whole pork shoulder for 6-10 people the day before.
Instead of a whole pork shoulder, this recipe is for bulgogi beef ssäm - the most popular in Korea. Because the meat is sliced so finely and marinated, more economical cuts can be used and it takes just minutes to cook just before serving. Alternatively, replace the beef with tofu. Ssämjang - literally 'ssäm paste' adds a beautiful fermented depth and slight chilli warmth to make the dish unforgettable.
Ingredients Serves: 4
- 250g stewing steak, very finely sliced (placing the meat in the freezer for a couple of hours beforehand can help) or
- Tofu cut into 1cm cubes
Bulgogi marinade
- 50g light soy sauce
- 25g sugar
- 10g sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp sesame seeds
- Pinch of black pepper
- Medium grain rice
Ssämjang dipping sauce
- 30g gochujang
- 10g doenjang
- 5g rice vinegar
- 5g light soy sauce
- Small splash of sesame oil
To assemble
- Warm cooked rice (above)
- Ssamjang dipping sauce (above)
- Lettuce, romaine or bibb, separated into leaves
- Kimchi (optional)
Method
- Mix together the marinade ingredients: soy sauce, sugar, sesame oil, garlic, ginger and sesame seeds. Pour over the beef or tofu, and place in the fridge for 30 minutes.
- Cook the rice in a rice cooker or according to instructions on the packet.
- Mix together the ingredients for the ssamjang dipping sauce.
- When the marinade is ready, prepare a very hot pan and add beef or tofu together with the liquid marinade. Toss until coloured on all sides – just a couple of minutes. Lift out onto a platter.
- Serve the hot beef or tofu, dipping sauce, warm rice, and lettuce leaves at the table. Use individual lettuce leaves to make small wraps with all the ingredients. Eat with homemade kimchi on the side.
