Entree: South Korea – Gyeongsang – 경주 쌈밥 ➤ Gyeongju ssambap (Rice-and-side-dish platter served with assorted fillings and condiments wrapped in leafy greens)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 2 cups (370 g) short-grain rice
- 2 1/4 cups (540 ml) water for cooking rice
- 1 lb (454 g) beef ribeye or sirloin, thinly sliced (for bulgogi)
- 1/4 cup (60 ml) soy sauce (for bulgogi marinade)
- 2 tbsp (30 ml) mirin or rice wine (for bulgogi marinade)
- 1 tbsp (15 ml) sesame oil (for bulgogi marinade)
- 1 tbsp (15 g) brown sugar (for bulgogi marinade)
- 3 cloves (9 g) garlic, minced
- 2 tsp (10 g) grated ginger
- 1/4 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil or neutral oil for grilling
- 8–12 large perilla leaves and 12–16 large lettuce leaves (for wrapping)
- 1 cup (150 g) kimchi, drained and chopped
- 1/2 cup (120 g) soybean sprouts, lightly blanched
- 1/2 cup (120 g) seasoned spinach (sigeumchi namul)
- 4 cloves (12 g) raw garlic, thinly sliced
- 2 green chilies, sliced (optional)
- 4 tbsp (60 g) ssamjang (store-bought or see below)
- 2 tbsp (30 ml) toasted sesame oil (for finishing)
- 1 tbsp (9 g) toasted sesame seeds
- 1 sheet (5 g) roasted gim / seaweed, cut into small strips (optional)
- For homemade ssamjang (optional): 2 tbsp (40 g) fermented soybean paste (doenjang), 2 tbsp (30 g) gochujang, 1 tbsp (15 ml) honey or sugar, 1 tsp (5 ml) sesame oil, 1 tbsp (15 g) finely chopped scallion

Instructions

1. Rinse the rice under cold water until water runs clear, drain, combine with 2 1/4 cups (540 ml) water in a rice cooker or pot, and cook until tender; keep warm.
2. Make the bulgogi marinade: in a bowl combine 1/4 cup (60 ml) soy sauce, 2 tbsp (30 ml) mirin, 1 tbsp (15 ml) sesame oil, 1 tbsp (15 g) brown sugar, minced garlic, grated ginger, and black pepper. Add the thinly sliced beef, toss to coat, and marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.
3. Prepare banchan: blanch soybean sprouts and squeeze out excess water; season with a little sesame oil and salt. Prepare or arrange chopped kimchi, seasoned spinach, garlic slices, and sliced green chilies on serving plates.
4. Heat a large skillet or grill pan over medium-high heat, add 2 tbsp (30 ml) vegetable oil, and cook the marinated beef in batches until caramelized and cooked through, about 2–3 minutes per side for thin slices. Remove and keep warm.
5. If making ssamjang from scratch, whisk together doenjang, gochujang, honey or sugar, sesame oil, and chopped scallion until smooth.
6. To serve: arrange warm rice, grilled beef, banchan, ssamjang, sesame oil, sesame seeds, gim strips, and leaves on the table. To assemble a ssam (wrap), place a lettuce or perilla leaf in your hand, add 1–2 tbsp (15–30 g) rice, a slice of beef, a bit of kimchi or spinach, a touch of ssamjang, and garnish with garlic or chili; fold and eat in one bite.
7. Encourage communal assembling; replenish banchan as needed and enjoy immediately while warm.