Ssambap

Ingredients

Rice

2 cups, uncooked

Gochujang (Korean red pepper paste)

2 tablespoons

Green onions

2, chopped

Carrot

1, julienned

Cucumber

1, julienned

Kimchi

1 cup, chopped

Sesame seeds

1 tablespoon, toasted

Sesame oil

2 tablespoons

Soy sauce

3 tablespoons

Garlic

3 cloves, minced

Beef (such as sirloin or ribeye)

1 pound, thinly sliced

Lettuce leaves

1 head, such as romaine or butter lettuce

Instructions

1. Cook the rice according to package instructions; set aside and keep warm.
2. In a mixing bowl, combine minced garlic, soy sauce, sesame oil, and toasted sesame seeds. Add thinly sliced beef to the marinade and toss to coat. Let it marinate for 15 minutes.
3. While the beef is marinating, prepare your vegetables: julienne the carrot and cucumber, and chop the green onions.
4. Heat a grill or grill pan over medium-high heat. Grill the marinated beef slices for 2-3 minutes per side, or until cooked to your desired doneness. Remove from heat and let rest for a couple of minutes.
5. Arrange the lettuce leaves on a serving platter.
6. To assemble, place a spoonful of cooked rice on each lettuce leaf, followed by a piece of grilled beef, kimchi, cucumber, carrot, and a sprinkle of chopped green onions.
7. For an extra kick, drizzle gochujang over the top before wrapping.
8. Wrap the lettuce around the filling, creating a bundle. Repeat with the remaining ingredients.
9. Serve the ssambap immediately, allowing everyone to enjoy the interactive experience of wrapping their own bundles.