koreanbeeflettuce-wrapsstir-fryone-pansesameweeknightclassic

Ssam

Name: Ssam
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: 300 g ground beef; 30 ml soy sauce; 10 ml sesame oil; 3 cloves garlic, finely grated; 10 g fresh ginger, finely grated; 8 g brown sugar; 1 g black pepper; 25 g gochujang; 10 ml soy sauce; 10 ml rice vinegar; 5 ml sesame oil; 8 g honey; 1 clove garlic, finely grated; 6 g toasted sesame seeds; 16 large leaves little gem or romaine lettuce leaves; 3 scallions, thinly sliced; 80 g cucumber, cut into thin matchsticks; 60 g carrot, cut into thin matchsticks; 10 g fresh mint leaves; 10 g fresh coriander leaves; 10 ml neutral oil; 4 g toasted sesame seeds; 1 lime, cut into wedges

Juicy, caramelised beef, crisp lettuce, cool vegetables, and a punchy ssam sauce make these wraps feel lively and satisfying from the first bite. They look vibrant on the table, come together in one pan, and are just the kind of hands-on meal that feels both fun and deeply comforting.

45 min

2 servings

493 kcal

Korean

Ingredients

Beef marinade

300 gground beef
30 mlsoy sauce
10 mlsesame oil
3 clovesgarlic, finely grated
10 gfresh ginger, finely grated
8 gbrown sugar
1 gblack pepper

Spicy ssam sauce

25 ggochujang
10 mlsoy sauce
10 mlrice vinegar
5 mlsesame oil
8 ghoney
1 clovegarlic, finely grated
6 gtoasted sesame seeds

Wraps and toppings

16 large leaveslittle gem or romaine lettuce leaves
3scallions, thinly sliced
80 gcucumber, cut into thin matchsticks
60 gcarrot, cut into thin matchsticks
10 gfresh mint leaves
10 gfresh coriander leaves
10 mlneutral oil
4 gtoasted sesame seeds
1lime, cut into wedges

Instructions

1
In a bowl, mix the ground beef with soy sauce, sesame oil, grated garlic, grated ginger, brown sugar, and black pepper until evenly combined. Let it sit for 15 minutes at room temperature while you prepare the vegetables; this short rest seasons the meat and helps it brown more evenly later.
2
Meanwhile, stir together the gochujang, soy sauce, rice vinegar, sesame oil, honey, grated garlic, and toasted sesame seeds to make the ssam sauce. It should be glossy, spoonable, and balanced between spicy, savoury, and lightly sweet.
3
Wash and dry the lettuce leaves well so they stay crisp and hold the filling neatly. Slice the scallions, cut the cucumber and carrot into thin matchsticks, pick the mint and coriander leaves, and set everything out for easy assembly.
4
Heat a large frying pan or wok over high heat until very hot, then add the neutral oil. Add the marinated beef and spread it out in the pan. Leave it undisturbed for 1 to 2 minutes so it caramelises, then stir-fry for 4 to 6 minutes, breaking it into craggy pieces, until deeply browned and cooked through with no pink remaining.
5
Transfer the beef to a serving plate or shallow bowl and scatter over the sliced scallions and toasted sesame seeds. For the best texture on camera and at the table, keep the lettuce, vegetables, herbs, sauce, and beef in separate piles so everyone can build their own wraps.
6
To eat, spoon some beef into a lettuce leaf, add a little cucumber, carrot, herbs, and a dab of ssam sauce, then finish with a squeeze of lime. Fold and eat in one or two bites for the classic ssam experience.

Nutrition per serving

493 kcal

Calories

30g

Protein

22g

Carbs

31g

Fat

Fiber

Notes

•For the best browning, do not overcrowd the pan; if your pan is small, cook the beef in 2 batches.
•Little gem gives a tidy, elegant cup shape, while romaine offers larger wraps with extra crunch.
•If you want a fuller meal, serve with hot short-grain rice and let diners add a small spoonful inside each wrap.
•A few quick-pickled cucumber slices also work beautifully here if you want extra brightness.

Background

Ssam means “wrap” in Korean and refers to the beloved way of eating grilled or seasoned meats tucked into leafy greens with sauces and condiments. While often associated with Korean barbecue, ssam is a broader home-style eating tradition that balances rich, savoury fillings with fresh vegetables and herbs.

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