Bulgogi Lettuce Wraps (Ssam)

Name: Bulgogi Lettuce Wraps (Ssam)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs beef ribeye or sirloin, thinly sliced; 1/4 cup soy sauce; 1/2 Asian pear (or Bosc pear), grated; 2 tbsp brown sugar; 2 tsp toasted sesame oil; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 1/2 tsp black pepper, freshly ground; 2 tsp vegetable oil; 2 heads butter or red leaf lettuce, leaves separated; 1/4 cup ssamjang (Korean wrap sauce); 4 scallions, thinly sliced; 2 tsp toasted sesame seeds

Tender, sweet-savory Korean marinated beef is seared and served wrapped in crisp butter lettuce with ssamjang, rice, and banchan - a low-carb, hands-on dining experience. Plan ahead: marinate at least 30 minutes.

30 minEasyServes 4390 cal/serving

KoreanDinnerStovetopLow CarbHigh FiberLow-SodiumPork-Free

Ingredients

2 lbs beef ribeye or sirloin, thinly sliced
1/4 cup soy sauce
1/2 Asian pear (or Bosc pear), grated
2 tbsp brown sugar
2 tsp toasted sesame oil
4 garlic cloves, minced
1 tsp fresh ginger, grated
1/2 tsp black pepper, freshly ground
2 tsp vegetable oil
2 heads butter or red leaf lettuce, leaves separated
1/4 cup ssamjang (Korean wrap sauce)
4 scallions, thinly sliced
2 tsp toasted sesame seeds

Instructions

1

In a bowl, whisk together 1/4 cup soy sauce, 1/2 grated Asian pear (or Bosc pear), 2 tbsp brown sugar, 2 tsp toasted sesame oil, 4 minced garlic cloves, 1 tsp grated fresh ginger, and 1/2 tsp freshly ground black pepper. Add 2 lbs thinly sliced beef ribeye or sirloin and toss to coat. Marinate for at least 30 minutes.
2

Heat 2 tsp vegetable oil in a large skillet over high heat until shimmering.
3

Cook beef ribeye or sirloin in a single layer for 1 to 2 minutes until caramelized, then stir-fry for another 1 to 2 minutes until the beef reaches an internal temperature of 145°F (63°C) and all liquid has evaporated.
4

Transfer beef to a serving plate. Garnish with 4 thinly sliced scallions and 2 tsp toasted sesame seeds.
5

Arrange 2 heads leaves separated butter or red leaf lettuce on a platter. Build wraps by placing beef in a lettuce leaf, adding a small spoonful of 1/4 cup ssamjang (Korean wrap sauce), then folding the leaf around the filling.

Questions

Can I make Bulgogi Lettuce Wraps (Ssam) dairy-free?

Yes. The dairy in this entry is 2 heads butter or red leaf lettuce, leaves separated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Bulgogi Lettuce Wraps (Ssam) gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Bulgogi Lettuce Wraps (Ssam) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Bulgogi Lettuce Wraps (Ssam)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Kongnamul Muchim (Seasoned Bean Sprouts) side
Dubu Buchim Salad salad
Ssamjang (Korean Dipping Paste) sauce
Sikhye drink

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