• 1 (12 oz) package Suji’s Korean Cuisine Savory Beef Bulgogi or Spicy Pork Bulgogi

  • 3 T ­ Suji’s Korean Spicy or Savory Sauce

  • 2 cups ­ steamed white rice

  • 1 head ­ green leaf, romaine, red leaf or iceberg lettuce; washed and separated into individual leaves

  • 1 cup ­ chopped kimchi

  • 1 cup ­ marinated mung bean sprouts (recipe follows)

  • ½ cup ­ carrots, peeled and cut into ⅛” x 2” strips or use pre­shredded carrots

  • ½ cup ­ scallions, thinly sliced

  • 4 T ­ garlic, cut into thin slices

  • ½ cup ­ cucumber, washed and thinly sliced

  • ¼ cup ­ serrano peppers, washed and thinly sliced

*3 T ­ ssämjang or gochujang

Ssäm is traditionally served as a build­your­own meal. You can use either savory beef, spicy pork or both.
Massage the bulgogi in the bag for about 20 seconds to separate the meat. Empty the package into a large nonstick skillet and cook over medium high heat for 5 minutes, or until the meat is warmed through and the sauce has thickened slightly. Serve the remaining ingredients in individual bowls or plates. All of the condiments can be served cold or room temp. Build you own ssäm by taking a lettuce leaf and topping it with rice, meat, vegetables and sauce or ssämjang/gochujang. Fold the lettuce into a packet and eat it like a small taco. Serves 4-6.

Marinated Mung Bean Sprouts
  • 1 Cup ­ mung bean sprouts, washed and dried

  • 2 T ­ soy sauce

  • 1 T ­ toasted sesame seed oil

  • 1 t ­ toasted sesame seed

  • ¼ t ­ minced garlic

  • ¼ t ­ sugar

  • ⅛ t ­ ground black pepper

Mix all of the ingredients together in a medium sized bowl. Let it marinate for at least 2 hours. Store in an airtight container in the refrigerator for up to 3 days.

*Ssämjang and gochujang are available in most Asian markets and some specialty food stores. Ssämjang is a Korean condiment made from fermented soybeans and chilies. It is usually fortified with sesame seeds, onion, garlic, scallion and brown sugar. It has a sweet and spicy flavor profile. Gochujang is a Korean condiment made from fermented gochugaru peppers and soybeans, salt, and rice flour. It has a much spicier profile than ssämjang, along with a very earthy sweetness.

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