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Korean with Jisu – Bulgogi Ssam

Serving 8



Beef Ytrefilet 1.5 kg

Enoki mushrooms 1 bundle

Soy Sauce 75 ml

Mirin 2 Tbsp

Sugar 2 Tbsp


Green onion 1

Shallot 200 g

Garlic 8 cloves

Pear 150 g

Apple 50 g


Wrap – 5 different types of palm sized salad leaves x 8

Rice – 4 cups



Sesame oil 4 Tbsp

Salt 1 tsp

Pepper 1/2 tsp

Korean Ssamjang


Others – Garlic 8 cloves


  • Cook the rice in rice cooker before starting.
  • Cut meat in thin slices
  • Sauce: Cut green onion, onion, apple and pear and mix them in a blender with all the other ingredients.
  • Marinate meat + enoki mushrooms in sauce for around 2 hours
  • Grill or cook over medium heat
  • Wash the salad leaves under cold running water. Prepare the 5 different types on a long plate. Place on the table.
  • Place sesame oil sauce and ssamjang paste in small portions. Place them on the table.
  • Slice garlic cloves. Place them on the table.
  • Put cooked rice into rice bowl. Place on the table.

On the table, there should be:

  • Bulgogi
  • 5 different salad leaves
  • garlic slices
  • 2 different sauces
  • 2 banchan (side dishes)
  • rice

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