Spicy Pork Bulgogi Ssam
Spicy Pork Bulgogi Ssam
"This is a fun, easy way to get a little hands-on with your food! Add as little or as many fillings as you like to make your perfect bite." - Chef Nick Miguel, Developmental Chef de Cuisine
Ingredients
- 2 pounds Maika'i Spicy Pork Bulgogi
- 2 bunches Red leaf lettuce
- 1 container Bale Pickled Vegetables, 12 oz.
- 1 bottle Sambal Oelek, or substitute with Kewpie Roasted Sesame Dressing for less spice
- 2 inch-cut Green onions (optional)
- Garlic, sliced (optional)
- Cilantro, mint and Thai basil (optional)
- Japanese cucumbers, sliced (optional)
Instructions
Cooking Instructions
- Pre-heat the Grill: Clean and slightly grease the grill grates with non-stick spray or a paper towel dabbed with oil.
- Wash the red leaf lettuce and cilantro (if using) under cold water, then dry well by shaking off excess water and patting with paper towels.
- Cut off the stem from the red leaf lettuce and fan out the leaves onto a large serving plate.
- Trim off the roots from the cilantro and discard. Cut cilantro into 2-inch pieces and add to the serving plate.
- Transfer the pickled vegetables and your sauce of choice (sambal or roasted sesame dressing) to separate saucers and set aside.
- Using your hands (disposable gloves recommended), separate the spicy pork bulgogi to avoid clumping, then place it on the grill as you would for Korean BBQ. Cook in batches to allow grill to maintain heat.
- Cook each side for about 3 minutes until slightly charred and fully cooked.
- Once cooked, transfer to a plate and serve with the accompaniments.
How to Eat
- Take a piece of lettuce and hold it in your hand or place it on a plate.
- Add a spoonful of rice to the center of the leaf.
- Place a piece of bulgogi on top of the rice.
- Add a small dollop of sauce on top of the meat.
- Add any additional ingredients like cilantro, cucumber, or sliced garlic.
- Fold the edges of the leaf over the fillings to create a small bundle, either like a burrito or simply gathering the edges together.
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