Asian > Korean > Barbecue

Korean BBQ Ssamjang Wraps Recipe

Ingredients with Measurements:
- 1 lb. thinly sliced beef (ribeye or sirloin)
- 1/2 cup ssamjang (Korean BBQ dipping sauce)
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 2 tbsp. sesame oil
- 2 tbsp. brown sugar
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1/2 cup sliced scallions
- 1/2 cup sliced onions
- 1/2 cup sliced bell peppers
- 1/2 cup sliced mushrooms
- 1 head of lettuce, washed and separated into leaves
- 1 pack of rice paper wrappers
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts

Special equipment needed:
- Grill or grill pan
- Large mixing bowl
- Tongs
- Cutting board
- Knife

Step-by-step instructions:

1. In a large mixing bowl, combine ssamjang, gochujang, soy sauce, sesame oil, brown sugar, minced garlic, and minced ginger. Mix well.

2. Add the sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

3. Preheat grill or grill pan to medium-high heat.

4. Remove the beef from the marinade and discard any excess marinade.

5. Grill the beef for 2-3 minutes per side, or until cooked to your desired doneness. Use tongs to flip the beef.

6. While the beef is cooking, grill the sliced onions, bell peppers, and mushrooms until tender and slightly charred.

7. To assemble the wraps, soak the rice paper wrappers in warm water for 10-15 seconds, or until pliable.

8. Place a lettuce leaf on the rice paper wrapper, followed by a few slices of grilled beef and grilled vegetables.

9. Sprinkle chopped cilantro and chopped peanuts on top.

10. Fold the sides of the rice paper wrapper over the filling, then roll up tightly.

11. Repeat with remaining ingredients.


Time:
Preparation time: 45 minutes
Cooking time: 10-15 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
Makes 8-10 wraps

Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 20g
Protein: 22g
Sodium: 850mg

Substitutions for ingredients:
- Beef can be substituted with chicken, pork, or tofu.
- Ssamjang can be substituted with hoisin sauce or miso paste.
- Gochujang can be substituted with sriracha or hot sauce.
- Vegetables can be substituted with any of your favorite grilled vegetables.

Variations:
- Add sliced jalapenos for extra heat.
- Use different types of lettuce leaves, such as butter lettuce or romaine.
- Add sliced avocado for creaminess.
- Serve with a side of kimchi or pickled vegetables.

Tips and tricks:
- Thinly slice the beef for faster cooking time.
- Make sure to soak the rice paper wrappers long enough to prevent tearing.
- Use a damp towel to keep the rice paper wrappers from drying out.
- Don't overstuff the wraps, or they will be difficult to roll up.

Storage instructions:
Leftover wraps can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
To reheat, wrap the leftover wraps in damp paper towels and microwave for 30-60 seconds, or until heated through.

Presentation ideas:
Arrange the wraps on a platter with a bowl of extra ssamjang dipping sauce on the side.

Garnishes:
Garnish with extra chopped cilantro and chopped peanuts.

Pairings:
Serve with a side of steamed rice and a cold beer.

Suggested side dishes:
- Korean-style potato salad
- Spicy cucumber salad
- Kimchi fried rice

Troubleshooting advice:
- If the rice paper wrappers tear, try soaking them for a shorter amount of time.
- If the beef is tough, try marinating it for a longer period of time.

Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F.
- Wash your hands and cutting board thoroughly after handling raw meat.

Food history:
Ssamjang is a traditional Korean dipping sauce made with fermented soybean paste, chili paste, garlic, and sesame oil. It is commonly used as a condiment for grilled meats and vegetables.

Flavor profiles:
Savory, spicy, sweet, tangy

Serving suggestions:
Serve the wraps as a main dish for a Korean-inspired dinner party.

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Region: Korean

Taste: Savory, Spicy, Tangy, Umami, Sweet