Bulgogi Sangchu Ssam (bulgogi in loose leaf lettuce rolls)

불고기상추쌈
Bulgogi is probably one of the best known Korean beef dishes. Adding Ssam style ingredients takes this wonderful dish to a whole new level.

Servings: 5

Product
Visual
Where to Buy
Spring Chef Kitchen Tongs - Salad Tongs
Kitchen Tongs Set of 3 - Stainless Steel Cooking Tongs
NPYPQ Tongs, Premium Stainless Steel Kitchen Tongs
Kitchen Pro 101 Smart Tongs 2-in-1 Spatula Tongs
Kitchen Utensils Kitchen Tongs Stainless Steel Set of 2 - Salad Tongs

Ingredients

Components

1

recipe

Bulgogi

Suggested Ban Chan

5

servings

Shigimchi Namul (Seasoned Fresh Spinach)

5

servings

Baechu Kimchi (Napa Cabbage Kimchi)

5

cups

Bean Sprout Soup

5

servings

Pickled daikon slices

5

servings

Gamja Jorim

Additional Ingredients

4

bunch/bundle

red leaf lettuce

“sticky” rice

6

cloves garlic

5

fresh jalapeño peppers

Ssam jang

4

Tbs

of soybean paste (Korean-doenjang/Japanese-Miso)

4

Tbs

medium ground red chili powder

1

tsp

sugar

2

green/spring onion

4

cloves garlic

1

Tbs

of sesame seeds

1/2

Tbs

of sesame oil

1

Tbs

rice wine

1

Tbs

soy sauce

water

Procedure

Directions

Prepare/cook Ban Chan as directed in linked recipes.

Prepare Bulgogi directed in linked recipe.

While marinating:

Mix the Ssam jang

Finely chop the garlic and green onion. In a small mixing bowl, add all Ssam jang ingredients and mix well.

Add a small amount of water if needed to maintain a mixable paste.

Cover and let stand at room temperature for 1 hour.

Separate lettuce leaves, rinse, and drain. Gently pat dry and place on a serving plate.

Thin slice the garlic and peppers, and place in separate small dishes.

Cook the Bulgogi as directed in linked recipe.

Serve with one bowl of rice for each person.

How to Eat

Put one leaf of lettuce in one hand, add a little rice, a piece of bulgogi, some sliced pepper and garlic, a bit of kimchi, and a bit of the Ssam jang. Carefully close your hand, forming the lettuce into a ball around the “stuffing”, and eat the whole roll in one bite. A little practice may be needed to get that “one mouth full” size right.