Ssam

Nutrition · per serving

Steps

1. 1

   In a bowl, mix the ground beef with soy sauce, sesame oil, grated garlic, grated ginger, brown sugar, and black pepper until evenly combined. Let it sit for 15 minutes at room temperature while you prepare the vegetables; this short rest seasons the meat and helps it brown more evenly later.

   300 g ground beef30 ml soy sauce10 ml sesame oil3 cloves garlic, finely grated10 g fresh ginger, finely grated8 g brown sugar1 g black pepper
2. 2

   Meanwhile, stir together the gochujang, soy sauce, rice vinegar, sesame oil, honey, grated garlic, and toasted sesame seeds to make the ssam sauce. It should be glossy, spoonable, and balanced between spicy, savoury, and lightly sweet.

   25 g gochujang10 ml soy sauce10 ml rice vinegar5 ml sesame oil8 g honey1 clove garlic, finely grated6 g toasted sesame seeds
3. 3

   Wash and dry the lettuce leaves well so they stay crisp and hold the filling neatly. Slice the scallions, cut the cucumber and carrot into thin matchsticks, pick the mint and coriander leaves, and set everything out for easy assembly.

   16 large leaves little gem or romaine lettuce leaves3 scallions, thinly sliced80 g cucumber, cut into thin matchsticks60 g carrot, cut into thin matchsticks10 g fresh mint leaves10 g fresh coriander leaves
4. 4

   Heat a large frying pan or wok over high heat until very hot, then add the neutral oil. Add the marinated beef and spread it out in the pan. Leave it undisturbed for 1 to 2 minutes so it caramelises, then stir-fry for 4 to 6 minutes, breaking it into craggy pieces, until deeply browned and cooked through with no pink remaining.

   10 ml neutral oil300 g ground beef30 ml soy sauce10 ml sesame oil3 cloves garlic, finely grated10 g fresh ginger, finely grated8 g brown sugar1 g black pepper
5. 5

   Transfer the beef to a serving plate or shallow bowl and scatter over the sliced scallions and toasted sesame seeds. For the best texture on camera and at the table, keep the lettuce, vegetables, herbs, sauce, and beef in separate piles so everyone can build their own wraps.

   3 scallions, thinly sliced4 g toasted sesame seeds16 large leaves little gem or romaine lettuce leaves80 g cucumber, cut into thin matchsticks60 g carrot, cut into thin matchsticks10 g fresh mint leaves10 g fresh coriander leaves
6. 6

   To eat, spoon some beef into a lettuce leaf, add a little cucumber, carrot, herbs, and a dab of ssam sauce, then finish with a squeeze of lime. Fold and eat in one or two bites for the classic ssam experience.

   16 large leaves little gem or romaine lettuce leaves80 g cucumber, cut into thin matchsticks60 g carrot, cut into thin matchsticks10 g fresh mint leaves10 g fresh coriander leaves1 lime, cut into wedges25 g gochujang10 ml soy sauce10 ml rice vinegar5 ml sesame oil8 g honey1 clove garlic, finely grated6 g toasted sesame seeds

Origin & History

Ssam means “wrap” in Korean and refers to the beloved way of eating grilled or seasoned meats tucked into leafy greens with sauces and condiments. While often associated with Korean barbecue, ssam is a broader home-style eating tradition that balances rich, savoury fillings with fresh vegetables and herbs.