Bulgogi is a Korean marinated beef that is then cooked in a pan or grilled. Ssam meaning that it is wrapped in a lettuce leaf. Ssamjang refers to the sauce. You will also get suggestions for toppings as well. —Jenny
4 hours 30 minutes
Sliced Beef (Top Sirloin, Hanger Steak, Skirt Steak, Flat Iron, Short rib), or Boneless Pork Loin, or Skinless Boneless Chicken Breasts or Thighs
Sake, Red Wine, Korean Wine
Green Onion, chopped
Asian Pear or Bosc Pear, pureed
Ssam, Sssamjang Sauce, and Toppings
Bib Lettuce, Living Lettuce, Boston Lettuce, Red Cabbage for Ssam
Soybean Paste such as Doenjang or Miso
Garlic, minced or grated
Ginger, minced or grated
Green Onion, finely chopped
Suggested Toppings: Broccoli Slaw featuring Shredded Carrots, Broccoli and Red Cabbage. Red Bell Pepper. Asian or Bosc Pear. White Rice. Green Onion.
Marinade: Slice your choice of meat very thin. Place in a Ziploc gallon size bag. Mix marinade ingredients together. Pour over meat in the bag. Marinate 4 hours up to overnight
For the sauce; mix all ingredients together. Add more mayonnaise if sauce is too spicy. Cut the toppings small in order to be able to stuff it into a cabbage wrap.
To cook the meat: Heat pan over medium heat. Add half the meat and cook until its just starting to brown and is quite tender. Remove first batch from pan and cook second batch. Serve with toppings and Ssamjang sauce.