Korean Lettuce wrap, Sangchu Ssam (상추쌈)

Thank you Min-Hee Choe Hill, Min-Hee Gardens for this wonderful recipe.As we learn more about Korean cuisine, the more we like it!    Min-Hee and Damon grow the Korean red lettuce which is prefect for wraps — large, sturdy leaves that are still tender and tasty.

Korean Lettuce wrap, Sangchu Ssam (상추쌈)

With Beef Bulgogi, Ssamjang and Rice

 

Bulgoki Recipe

 

  1. 3 lb. tri-tip, Slice ¼ inch thick and tenderize with knife.
  2. ½  cup rice wine (Jung-Jong)
  3. ¼ cup soy sauce
  4. 1 Tbsp sesame oil
  5. 2 tsp sesame seed, toasted and ground
  6. 3 Tbsp Rice Syrup
  7. 2 Pear, juiced or substitute for 1 Tbsp sugar
  8. 1 onion, thinly sliced
  9. 8 clove garlic,  Mashed then large pieces minced

In a large bowl combine ingredients 2-8 mix well

Add sliced beef and mix well with hand.

Marinate in the refrigerator overnight.

Grill lightly brown.

SsamJang

Ssam Jang is the special sauce that is used for Ssam Bap translates to ‘wrapped rice’ and the wrap can be anything from lettuce leaves to cabbage. But Ssam bap is most commonly eaten as some sort of protein (beef, chicken, pork) wrapped with rice and ssam jang (wrap sauce) in lettuce leaves. You can also dip in pepper or Garlic.  Everyone has their own ideas about this condiment, so there’s a lot of variation. I like mine to be thick enough so it does not drip. If you prefer earthier flavors and less spice, then you can also reverse the amount of kochujang and daenjang in the recipe.

SsamJang condiment recipe

1/4 cup gochujang (red pepper paste)

1 cup daenjang (soybean paste)

8 cloves garlic, Mashed then large pieces minced

6 green onions, Thinly sliced

1 Tbsp sugar

1 Tbsp sesame oil

2 tsp sesame seed, toasted and ground

Mix all Ingredients well until texture is smooth.

Marinate over night.

Refrigerate for storage.