Bulgogi Ssam (Meat Lettuce Wraps)

When I first moved to Austin in 2013, it didn’t take long to realize there was
no place to go when I had a craving for my grandmother’s cooking, or even a
place to get simple Korean barbecue that was accessible to non-Korean speakers.
But one conversation with Chef Todd Duplechan, owner of Lenoir and Métier, led
to a an opportunity for me to introduce my family’s cuisine via a Korean pop-up
at Lenoir in the summer of 2014. I included galbi ssam (marinated short rib
lettuce wraps) as the final course. In today’s recipe, I’m using the same
marinade as I did for the ribs but with a different cut of meat. Bulgogi
literally translates to “fire meat.” Ideally, you would grill the meat over
charcoal or on a gas grill, but you can easily sauté it in a pan, too.

Servings: 4

Author:

Course:

Main Course

Cuisine:

All Year

Keywords:

Lettuce

Instructions

1 Grate (using a Microplane) or finely chop the garlic, ginger and Asian pear and
place in a bowl.
2 Add the soy sauce, sesame oil, brown sugar and gochugaru and mix well.
3 Add the onion and scallions to the bowl.
4 Add the meat slices and incorporate into the marinade.
5 Cover the bowl and refrigerate for at least 2 hours or up to 12, depending on
the thickness of the meat.
6 Remove the meat from the marinade and grill over hot coals or on a gas grill for
a few minutes per side.
7 Serve with the lettuce leaves, rice, hot sauce, perilla leaves, kimchi and
pickled garlic or scapes to make individual wraps.

Bulgogi Ssam (Meat Lettuce Wraps)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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