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.
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.
Prep: 15 mins
Cook: 5 mins
3 lbTri-tip, Slice ¼ inch thick and tenderize with knife.
1/2 cupRice wine (Jung-Jong)
1/4 cupSoy sauce
1 tbspSesame Oil
2 tspSesame seed, toasted and ground
3 tbspRice syrup
2 Pear, juiced or substitute for 1 Tbsp sugar
1 Onion. thinly sliced
8 Clove garlic, Mashed then large pieces minced
1In a large bowl combine ingredients 2-8 mix well
2Add sliced beef and mix well with hand.
3Marinate in the refrigerator overnight.
4Grill lightly brown.
5SsamJang condiment recipe
61/4 cup gochujang (red pepper paste)
71 cup daenjang (soybean paste)
88 cloves garlic, Mashed then large pieces minced
96 green onions, Thinly sliced
101 Tbsp sugar
111 Tbsp sesame oil
122 tsp sesame seed, toasted and ground
13Mix all Ingredients well until texture is smooth.