Korean style grilled beef is served with green onion salad, a mixture of bean paste and hot pepper paste called “Ssam Jaang”. You wrap it all up into a leaf of lettuce and pop it into your mouth. You can dip some pieces of cucumber and carrot into the spicy paste.
Ingredients:
- 1 pound of beef (tenderloin or sirloin)
- lettuce, green onions
- garlic, salt, black pepper, sugar, sesame oil
- toasted sesame seeds
- soy sauce
- hot pepper flakes
- hot pepper paste (“gochuchang”)
- bean paste (“doenjang”)
- Cut beef into bite-sized pieces, ½ inch in thickness, and put them in a bowl. Add 1 ts of salt, a pinch of ground black pepper, and 1 tbs of sesame oil and mix it with your hand. Set it aside when you’re done.
- Make ssam Jaang (dipping sauce) by mixing the following ingredients: 1tbs of hot pepper paste, 2 tbs of soy bean paste, ½ tbs of sugar, 1 clove of minced garlic, 1 tbs of chopped green onion, 1 tbs of sesame oil, ½ tbs of toasted sesame seeds.
That’s it! You made a very nice dipping sauce! - Make seasoned green onion (“pajuhri”)
- Slice 8 green onions thinly, in 5 cm lengths. Cut them into thin strips
- Rinse the sliced green onion in running water. Drain it and set it aside.
- Make sauce by mixing 2 tbs of soy sauce, 1 tbs of hot pepper flakes, ½ tbs of sugar, 1 tbs of sesame seeds, and 1 tbs of sesame oil.
- Add the green onions to the sauce and mix it up with a spoon.
Are you ready to cook?
- Slice up a dozen of cloves garlic (each clove should be sliced 3 or 4 times) and place them in a small bowl.
- Cut carrots and cucumbers into bite-sized sticks for dipping.
- On a heated grill or pan, drizzle some sesame oil to prevent meat from sticking onto the grill and to give it good flavor.
- Add chunks of meat and sliced garlic using your tongs and cook.
- When it’s cooked, wrap a piece of beef and garlic in a leaf lettuce. Add some dipping sauce and pop it into your mouth. All you can do is chewing and enjoying the delicious taste! Don’t forget to think about me while enjoying the food!
*tip: Beef can be replaced with thinly sliced pork belly which is called “samgyupsal gui”
hello! i found your site because i am looking to see what i can use ssamjang (haechandle’s “sagyegeol ssamjang”) for.
in english it says it is “seasoned soybean paste” and i was told by the person who gave it to me it is like miso, but from what i’ve read i’m not so sure about it… i’m a little confused on what exactly it is (i know it’s soybean paste and red pepper paste right?) and what i can use it for. thanks!!
Hello there, I love korean food..Im so excited to ake some of your dishes.my grandmother is korean and I remember always asking her for some of the same dishes. But I thought you should know that my dad is the one who told me to look up your website because you ave some of the best food. So here i am. Im oing to e cooking for my “new Mexico” family who are used to green chilie and different kinds of spice’s of that nature..so im excited to introduce them into my korean heritage.
one more thing..how many people does 1 lbs of beef serve? Im Cooking for 4 people including myself. But my bulgolgi is going in my bibimap.everyone else is eating it with sides..?
2-3 pounds will be ok for 4 servings.
Hi Maangchi,
I love Korean foods so much, I’ve been cooking these Korean foods since I found your videos on Youtube…
I live on Yonge St., I’m used to shopping at the Korean market nearby my house… Those ingredients’ pictures you have posted are very helpful for me to look for it in the market… :)
I wish I could meet you somedays…
Thanks alot for your hardworks…
wow, we could have run into each other! Yes, I want to meet you, too! Happy New Year!
hi Maangchi!
I really enjoy your videos and recipes, thank you so much for all the information! I wanted to ask you about a kind of dukk (rice cake) that’s cut into very thin square slices. We had it at a restaurant in LA. It’s used like lettuce to wrap the meat and eat directly. I was wondering what it looks like in the store – is it already cut square? Should I boil/cook it before eating?
Thank you in advance!
I had the dish “Dduk bossam” on my LA meetup. It was delicious, but I don’t know where to get the thin and square shape rice cake. Maybe we should discuss this rice cake with others.
http://www.maangchi.com/talk/forum/general-discussion
I just made the sauce for the seasoned green onion and it is really good! I’m using the sauce for a mixture of romaine lettuce, green onion, and finely shredded carrots. I ate this salad at a Korean restaurant the other day and is searching for the recipe. Out of 3 recipes I fouund, your recipe is the one I followed. The other recipes had minced garlic and the ratio of soy sauce, sesame oil and vinegar was way off your recipe, plus water is added to the dressing. I don’t remember tasting any garlic when I ate the salad at the restaurant. The sauce taste so good that I can probably just eat sauce and rice byitself…or even with noodles. Thanks for your post.
yes, you are right! You can use this sauce for cucumber, too! Slice cucumber and mix it with this sauce right before serving.
Even though I loved the sauce for the seasoned green onions and thought this tasted just like the salad dressing used for their green lettuce and green onion salad, it was not the same after a taste comparison. Their dressing is lighter in color and more thinner in consistency. It seemed to coat all the leaves of the lettuce and tasted salty and not too spicy at the same time. Do you know what I am talking about…if you do, what do you suppose is in it?
HI Maangchi,
I’ve watched almost all your videos and every time I do I have the sudden urge to go to Galleria Supermarket and get the ingredients! Galleria has all of the ingredients so far that you mentioned! I’ve seen posts of people where they can’t get some of the food that you’ve said. I am soo lucky!!! I love Korean food and I’m so glad that you are helping so many people like me that don’t know how to cook it. Thanks so much for your videos and please make more!!
oh, my! I hope all of my Torontonian readers should read your comment!
Hello Maangchi,
I write from Hungary,Budapest and just want to say that i followed you in your sogogi gui recepie when i invited my friends yesterday.It was amazing dinner.Kamsa Hamnida!!!!:)
I can say that I’m professional in pulgogi and kimchi….also followed your videos….many many thanks for this to you:)))
I’m very glad to hear that!
yes, grilled beef is very good for party.
http://www.maangchi.com/recipe/grilled-beef
Thank you for your update and congratulation on your successful Korean cooking!
Thanks for your wonderful recipes, I’ve tried several now. I am planning to do Korean beef bbq for my husband’s birthday next week, and was wondering if you have any suggestions for 1 or 2 side dishes that go well with bbq besides the green onion salad?
Also, we’re not good at eating spicy food–is there a good replacement for the dipping sauce on this recipe?
Thanks!
Happy birthday to your husband in advance!
For this recipe, the dipping sauce is very important. Make it without using hot pepper paste. Use soy bean paste, honey (or sugar), garlic, chopped green onion,sesame seeds, and sesame oil.
I recommend a few side dishes here:
soy bean sprout side dish (kongnamul muchim)
http://www.maangchi.com/recipe/kimchi-chigae-kongnamool
spinach side dish (sigeumchi namul):
http://www.maangchi.com/recipe/sigumchi-namul
annyeong maanchi
i’m gonna make this tonight for dinner :]
ill send you some pics later ^^
and doesn’t 싫어 mean “i dont want to”?
aha
well i want to eat this as soon as possible so bye lol.
Yes, “싫어” means “I don’t like it”
Sure, send me some photos! : ) Thank you!
Hi,
LOVE your videos! So simple and easy. My interest in Korean food started from Korean Dramas…how the actresses and actors make the food seem so good. Jja Jang Myun is my very first experiment and I’ve been cooking it once in a while. I LOVE the potato flavor and texture! I’m thinking about trying this recipe. I’m curious if your grill gives off a different flavor to the meat or not? Because I’m thinking about using a griddle. And also, what kind of lettuce are you using? It looks like a napa cabbage, but greener and the stems seem lighter or thinner.
Griddle is ok. no, it’s not napa cabbage. It’s romaine lettuce, but you can use any kinds of lettuce.
MUCH THANKS for sharing Korean food and culture with us! I LOVE learning about other cultures, especially if it’s about food!…I LOVE to cook, but don’t use and know much about many things(ingredients). I just basically use things that I’m familiar with, unless if I find recipes that interests me, especially something I think my family would like…MUCH THANKS again for your easy recipes!
could u give me a recipie that is fairly popular in north korea that looks apitizing and tastes great too?
i love how u cook and interpret different ways of cooking!! Iam going to cook the grilled beef recipe tonight!!!
hope you enjoyed your delicious dinner!
Hi! I love your videos. You’re so cute and funny. I live in Korea now and I always check out your website when I need help with a recipe.
I have a couple questions.
I’m really busy during the week so I would like to cook a lot of food (mostly side dishes) on Sundays. What are some side dishes that will keep well in the fridge for 4-5 days?
Also, do you have a recipe for minari with gochugang. I’ve tried making it but it never comes out quite right.
hmm, I should post more recipes for side dishes!
How about making Kongjang: http://www.maangchi.com/recipe/kongjang-kongjorim, spicy stir-fried fish cakes: http://www.maangchi.com/recipe/uhmook-bokkeum , and stir-fried dried anchovy side dish? http://www.maangchi.com/recipe/myulchibokkeum
for minari muchim, I use chojang. My chojang recipe is posted with my hewdupbap recipe. http://www.maangchi.com/recipe/hwedupbap
* Mix 3 tbs hot pepper paste, 1 tbs soy sauce, 2 tbs vinegar, and 1 tbs sugar in a bowl using a spoon.* Add 1 chopped green onion, 3 cloves garlic, and 2 ts of juice from minced ginger. Mix well.
Jennifer,
Mix sesame oil, salt, and black pepper powder. That’s what I’m doing.
Dear Maangchi,
Lately I’ve been addicted to eatting korean bbq! It’s quite expensive so I’d like to try making it at home. At the restaurant they serve the bbq with duk bo sam (rice paper?) and this sesame oil sauce. Do you know how to make the dipping sauce for that? I believe it’s salt mixed with something else in sesame oil. I’ve tried to make it at home but it doesn’t quite taste the same (so I keep going back to the restaurant instead lol).
Please help me! and my wallet :)
cooking neophtye,
Wow, thank you for letting me know your successful korean cooking!
Hi Maangchi,
I cooked bulgogi jungol and Japchae for my husband. I followed your recipes to the letter and they turned out really really good. You’re an amazing cook and teacher. I’ve never been able to cook japchae before. Thanks again and keep up your amazing work!!!
Hi Mangchi,
Ilove you site… since Korean food is expensive here in Dubai your site is very helpful becauseI can make my own koren dish now.
More power!
Hi Mangchi,
love your cooking videos, they look so easy, but its very difficult to find some of the ingredients here in schwäbisch hall germany, i will make some bulgogi for dinner on sunday, wish me luck
albert,
sure, eel bbq, someday I am going to post the recipe. Thanks,
hi i’m ALBERT FRIAS from the philippines….i love your portion of teaching how to cook an korean food,i’m a big fan of korean food and i realy realy love it so much!i have a big favor to you can teach use how to cook a KOREAN BBQ EEL?its a big pleasure to be part of your website.THANK you and GOD BLEES you and your family….
GuamGirl
Now you can make green onion salad (pajeori:파절이) and ssamjang (쌈장), you will be able to enjoy grilled beef, pork, etc. You can replace beef with sliced pork belly. It’s called “samgyupsal gui” (삼겹살 구이).
Thank you for letting me know about your successful Korean cooking.
Maangchi,
I just finished eating dinner… I made the grilled beef with the ssam Jaang and green onion salad. It was awesome! My husband is trying to stay away from red meat, but he ate half of the beef!!! And he doesn’t like onions, but he finished my green onion salad! We’re from Guam, so we’re used to picking up freshly made kimbap in the morning at the local stores or stopping by food courts and grabbing a 3-choice plate of spicy squid, chap chae, and korean bbq chicken–just to name a few! I’ve tried so many online recipes, but they never tasted as good as the food back home… But thank God I found you! I already made the spicy stir-fried squid (my favorite Korean dish) and the grilled beef! Awesome! Thank you so much for your wonderful recipes! I’m looking forward to more of your videos! Keep up the good work and thank you for sharing your culture with all of us!
GuamGirl in Germany ^_^
Dear Maangchi,
I am surprised during all my research online looking for Korean recipes and purchasing books on Korean cooking, I came across your recipes on a Youtube link. What a blessing! I have watched a few of your shows and love them!!
When I was growing up, my Korean mother had me focusing on other areas of learning and felt she had plenty of time to show me how to cook Korean food later. She was a wonderful cook and passed away at an early age. From that time, I was dependent on Korean restaurants, stores with ready made foods, and on my own memories of how she prepared and cooked our meals.
Yes, I was raised in the US. My mom married an American and brought us to the United States. I have learned a lot of recipes since my mother’s passing, yet it was mostly from reading cook books. Because there were few Korean living here during the time I arrive, my mother was influenced that I need to learn to speak only English because this was going to be my new home. That was a sad decision because I was mostly raised on Korean foods. And many Koreans have relocated to live in the US later. To make a long story short, I didn’t have anyone that I could really communicate well enough in Korean to ask questions concerning how to cook or prepare certain foods I no longer had prepared for me.
Your videos are wonderful and I appreciate that you allow those who view it to respond to you if something is not clear. Your videos are so helpful along with your written recipes on how to prepare and cook Korean foods. I’m now 53 years of age and am so excited that I finally have someone to show me and tell me how to make the recipes that I don’t know and yearn for.
Thank you so much for sharing that gift to others. I am so grateful that you enjoy cooking and teaching others how Korean foods are made. I’m looking forward to making and tasting your recipes. You make them so much easier than what I tried to grasp in some of the cook books. I can see how you prepare the foods, what the list of ingredients are and what tools you use to cook them in and a sense of timing. You have brought my interest and learning to a whole new level!!
Your new fan,
Ahn Farr
Jodi,
yes, spicy samgyupsal recipe will be posted later. It’s called “doeji gogi bokkeum” or “je yook bokkeum”.
Thank you for your interest in my recipes!
Hi Maangchi!
You’re recipes are amazing! I’m a Korean American Adoptee who has been to Korea twice and have always wanted to learn how to cook Korean food – it’s so hard since I grew up without a a Korean community to teach me and I am so grateful that I found your website! Your videos are so helpful! I love your ssamchang recipe! It’s so much better than the stuff I have been buying in the jars. Do you have a recipe for spicy samgyupsal? It’s the one food I’ve been craving since the last time I was in Korea and I would love to make it for my friends…
Hi,TC,
The song was sung by Pearl Sisters in 1970s and title of the song is “싫어(si ruh)”,which means “I don’t like it”. : )
check this out http://music.imbc.com/RetrieveAlbumInfo.aspx?albumID=5000
Hi Maangchi… i have a question that’s not cooking related, but i REALLY liked that song you used in the Grilled Beef Video.
Can you tell me the Group & song title?
you have really great taste in music, i notice it all the time in your videos!
Thank you Sooo Much!
TC
It’s from a Korean store on Dundas in Mississauga and the pan has a screw in the middle. The picture on the box shows you can leave the screw in or take it out to drain the fat. It looks very cool. It looks like this http://mykoreankitchen.com/2007/01/08/bbq-grill-plate/ Thanks
T in Toronto
Hi,T,
You are living in Toronto!
Don’t forget to say hello if you see me on the street. : ) You know me, but I don’t know who you are.
Does the grill you bought look like mine? You said there is something on the center of the grill. Does it look like a small cup? If so, you can put garlic in it while cooking meat.
Hi Maangchi
I bought a Korean grill today and planning to make bbq tomorrow night. I was wondering what the screw was for in the centre of the grill? Do I keep it open to drain or keep it closed? Great web site, I was in Korea in 1988, great food and friendly people.
T in Toronto
hi,anonymous,
Korean style bbq grill is sold at a korean grocery store.
what are you using to grill the beef on? I see it alot at korean bbq restaurants and I would like to buy one for home
Hi,anonymous,
Yes, once you open the hotpepper paste or beanpaste container, you need to keep it in the refrigerator and tightly seal by pressing the top with a spoon so that air doesn’t come into it. There is usally thin film right on top of beanpaste, so you use the paper to seal the paste. Then color of beanpaste wouldn’t change. Even if color changes, you still can use it. No need to worry because it’s fermented food.
Does the red pepper paste and soybean paste (both in a rectanguler box with a flip top) need to be kept in the refrigerator after openning?
And how long are they good for until they expire?
Does the hot pepper paste and soybean paste (both in a rectangular flip top box) need to be kept refrigerator after it is open?
hi,ginger,
Thanks for sharing your successful cooking story. Yes, bulgogi is more delicious when it is sweet.
I made the green onion salad and the spicy bean paste tonight and ate it with the bulgogi beef (from the other cooking video). It’s soooooooooooo good! A great combination of spicy from the salad, the salty paste, and the sweetness from the bulgogi. HMmmmmmmmmmMMMMMMMMMmmmmmmmmmm good! Yummy in my tummy!!
Also made the spicy tofu soup *again* too!!
Thanks again for another hit Maangchi!
hi,
check out this picture sent through e-mail by one of my youtube commenters, punkonthis.
Bulgogi looks wonderful with other colorful vegetables and rice, doesn’t it?
http://flickr.com/photos/samuraifiction/1018700251/
juggy1337,
Thanks for your compliment.
Please let me know how your kimchi goes. I’m sure it will be delicious. The kimchi I made for my video is still left in my refrigerator. I eat my kimchi only for dinner sometime because of the strong smell : )
My method of kimchi making is our very traditional way.
Maangchi,
You are very pretty and very talented. I’ve never made kimche the way you showed in your video and I am trying to make it tonight. I also want to make the Korean stir fry noodles.
MW
Hello,jj88,
You are living in Torrance! My mom and sister are living in LA.
Yeah, you can easily find a korean grocery store in California because lots of koreans are living there.
Good luck with your korean cooking! If you have any questions, leave them here,
from M
Hi Maangchi!
I’ve been watching all the cooking videos you have, I think there great. First thing this morning, I went to Freshia (a Korean market in Torrance, CA) and I stocked up on all the necessary staple ingredients (Koren Chili, hot chili paste, bean paste, sesame oil, etc..) I was really motivated to cook Korean food, since watching your videos. There entertaining and easy to follow instructions. Thank you and keep up the good work.