Galbi Ssam with Ssamjang Sauce

Galbi Ssam with Ssamjang Sauce

Ingredients

Galbi
1½ lb beef short ribs, cut flanken-style
⅔ cup Bibigo Korean BBQ Sauce & Marinade (Original or Hot & Spicy)
Cooking oil

 

Ssamjang Sauce
2 tbsp doenjang
1 tbsp Bibigo Hot & Sweet Go-Chu-Jang Sauce
1 tsp honey
1 clove garlic, chopped
2 tbsp onion, finely diced
1 scallion, sliced
2 tsp sesame oil
1 tsp sesame seeds, toasted

 

Ssam (Wrap)
6–8 lettuce leaves
6–8 perilla leaves
2 clove garlic, thinly sliced
1 jalapeño, thinly sliced
1–2 scallions, thinly sliced
1 tbsp sesame seeds, toasted

  1. Place short ribs in a zip-top plastic bag. Add marinade and coat meat. Seal bag, removing as much air as possible. Place in the refrigerator and allow to marinate for at least 30 minutes, or up to overnight.
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  2. Combine ingredients for ssamjang into a small bowl and stir together. Cover and place in refrigerator until ready to serve. Can be made up to 3 days in advance.
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  3. Heat a large cast iron skillet on medium-high. Add about 1 tsp of cooking oil, then add marinated short ribs in a single layer. Cook for 1 to 1½ minutes, until meat looks seared. Flip and sear the other side. Repeat in batches, adding 1 tsp of cooking oil when necessary.
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  4. Serve galbi with ssamjang sauce and ssam accompaniments at the table, family style. Use kitchen shears to cut away the bones and cut the galbi into bite-sized pieces. To assemble a ssam, add a few pieces of galbi on a vegetable leaf and spread ssamjang to taste. Top with garlic, jalapeño, and scallions as desired.
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