Bulgogi Ssam

bulgogi ssam setup

It’s summertime! Well, actually it’s spring in LA. This is basically summer for us because we go from 50-degree weather to 90 in one weekend. #globalwarming

One of my favorite easy dinner recipes when the warm weather starts are lettuce wraps. This combination will work with a variety of meats and veggies. Below are the ingredients I like to use for bulgogi ssam, which is Korean marinated beef wrapped in lettuce.


Korean marinated beef (you can get this at your local Korean market, or if there isn’t one near you, Trader Joe’s has an option in the refrigerated section)

romaine lettuce or perilla leaves


enoki mushrooms


ssam jang (this is a must)


Preheat the oven to 350 degrees

Wash and cut the roots off the enoki mushrooms and throw in a pot of boiling water. Boil for about 10 minutes.

Wash and slice the scallions and cucumbers into vertical slices so that they will fit the romaine lettuce or perilla leaves.

Bake the bulgogi for about 18 minutes or until meat is cooked through.

Now make like you’re constructing a taco and start with a romaine leaf, and start layering with cucumber, scallions, enoki, then meat. The last step is to put a healthy dab of ssam jang on top. Then wrap the lettuce in half and enjoy!