Bulgogi Lettuce Wraps (Ssam)
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.
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 cloves 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
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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 cloves 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.
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2
Heat 2 tsp vegetable oil in a large skillet over high heat until shimmering.
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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.
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4
Transfer beef to a serving plate. Garnish with 4 thinly sliced scallions and 2 tsp toasted sesame seeds.
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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.