Umami Bomb Bulgogi Ssam Party!
Umami Bomb Bulgogi Ssam Party!
Ingredients
For the Bulgogi Beef
- 1 1/2 pounds beef ribeye, thinly sliced against the grain
- 1/4 cup soy sauce
- 1/4 cup pear juice, or apple juice
- 2 tablespoons mirin
- 1 tablespoon brown sugar, packed
- 1 tablespoon gochujang
- 1 tablespoon sesame oil
- 4 garlic, cloves, minced
- 1 tablespoon ginger, grated
- 1/2 teaspoon black pepper, freshly ground
For the Ssäm Sauce
- 1/4 cup gochujang
- 2 tablespoons miso paste, white or red
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 garlic, clove, minced
For the Ginger Scallion Sauce
- 1 bunch scallions, about 6-8, thinly sliced
- 1/4 cup ginger, finely minced
- 1/4 cup neutral oil, such as grapeseed or canola
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon salt
For the Quick Pickled Daikon & Cucumber
- 1 cup daikon radish, julienned
- 1 cup cucumber, julienned
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
For Serving
- 1 large head lettuce leaves, such as red leaf, butter, or green leaf, separated and washed
- 4 cups cooked short-grain rice, warm
- 1 cup kimchi, prepared, for serving
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Prepare the Bulgogi Marinade: In a large bowl, combine the soy sauce, pear juice, mirin, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, and black pepper. Whisk until the sugar is dissolved. Add the thinly sliced beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, for best flavor.
⏱️ 15 min - 2
Make the Ssäm Sauce: In a small bowl, combine the gochujang, miso paste, rice vinegar, sugar, sesame oil, and minced garlic. Whisk until smooth. Set aside.
⏱️ 5 min - 3
Prepare the Ginger Scallion Sauce: In a heatproof bowl, combine the sliced scallions, finely minced ginger, soy sauce, rice vinegar, and salt. Heat the neutral oil in a small saucepan until it shimmers and is very hot (around 350°F). Carefully pour the hot oil over the scallion-ginger mixture. It will sizzle. Stir well to combine. Set aside.
⏱️ 5 min•🌡️ 350°F - 4
Make the Quick Pickles: In a medium bowl, combine the julienned daikon radish and cucumber. In a separate small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt dissolve. Pour the liquid over the vegetables, ensuring they are submerged. Let sit at room temperature for at least 20 minutes while you cook the beef.
⏱️ 5 min - 5
Cook the Bulgogi: Heat a large skillet or wok over medium-high heat. Add a small amount of neutral oil if needed, though the beef has enough fat. Working in batches to avoid overcrowding the pan, add the marinated beef in a single layer. Cook for 2-3 minutes per side, until browned and cooked through. Transfer the cooked beef to a serving platter. Repeat with remaining beef.
⏱️ 15 min - 6
Assemble for Serving: Arrange the cooked bulgogi beef on a large platter. Place the warm short-grain rice, separated lettuce leaves, kimchi, quick pickles (drained), Ssäm Sauce, and Ginger Scallion Sauce on the table. Garnish the beef with sesame seeds. Encourage guests to build their own ssäm wraps by taking a lettuce leaf, adding rice, bulgogi, kimchi, pickles, and a dollop of both sauces.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Umami Bomb Bulgogi Ssam Party!
Ingredients
For the Bulgogi Beef
- 1 1/2 pounds beef ribeye, thinly sliced against the grain
- 1/4 cup soy sauce
- 1/4 cup pear juice, or apple juice
- 2 tablespoons mirin
- 1 tablespoon brown sugar, packed
- 1 tablespoon gochujang
- 1 tablespoon sesame oil
- 4 garlic, cloves, minced
- 1 tablespoon ginger, grated
- 1/2 teaspoon black pepper, freshly ground
For the Ssäm Sauce
- 1/4 cup gochujang
- 2 tablespoons miso paste, white or red
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 garlic, clove, minced
For the Ginger Scallion Sauce
- 1 bunch scallions, about 6-8, thinly sliced
- 1/4 cup ginger, finely minced
- 1/4 cup neutral oil, such as grapeseed or canola
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon salt
For the Quick Pickled Daikon & Cucumber
- 1 cup daikon radish, julienned
- 1 cup cucumber, julienned
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
For Serving
- 1 large head lettuce leaves, such as red leaf, butter, or green leaf, separated and washed
- 4 cups cooked short-grain rice, warm
- 1 cup kimchi, prepared, for serving
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Prepare the Bulgogi Marinade: In a large bowl, combine the soy sauce, pear juice, mirin, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, and black pepper. Whisk until the sugar is dissolved. Add the thinly sliced beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, for best flavor.
⏱️ 15 min - 2
Make the Ssäm Sauce: In a small bowl, combine the gochujang, miso paste, rice vinegar, sugar, sesame oil, and minced garlic. Whisk until smooth. Set aside.
⏱️ 5 min - 3
Prepare the Ginger Scallion Sauce: In a heatproof bowl, combine the sliced scallions, finely minced ginger, soy sauce, rice vinegar, and salt. Heat the neutral oil in a small saucepan until it shimmers and is very hot (around 350°F). Carefully pour the hot oil over the scallion-ginger mixture. It will sizzle. Stir well to combine. Set aside.
⏱️ 5 min•🌡️ 350°F - 4
Make the Quick Pickles: In a medium bowl, combine the julienned daikon radish and cucumber. In a separate small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt dissolve. Pour the liquid over the vegetables, ensuring they are submerged. Let sit at room temperature for at least 20 minutes while you cook the beef.
⏱️ 5 min - 5
Cook the Bulgogi: Heat a large skillet or wok over medium-high heat. Add a small amount of neutral oil if needed, though the beef has enough fat. Working in batches to avoid overcrowding the pan, add the marinated beef in a single layer. Cook for 2-3 minutes per side, until browned and cooked through. Transfer the cooked beef to a serving platter. Repeat with remaining beef.
⏱️ 15 min - 6
Assemble for Serving: Arrange the cooked bulgogi beef on a large platter. Place the warm short-grain rice, separated lettuce leaves, kimchi, quick pickles (drained), Ssäm Sauce, and Ginger Scallion Sauce on the table. Garnish the beef with sesame seeds. Encourage guests to build their own ssäm wraps by taking a lettuce leaf, adding rice, bulgogi, kimchi, pickles, and a dollop of both sauces.
⏱️ 5 min