Bulgogi Kale Ssambap

• masa aktif: 15 minutes
• jumlah masa: 30 minutes

Bahan-bahan

200 g thinly sliced beef (rib eye preferred, shabu-shabu or Philly cheesesteak style)

½ onion, thinly sliced

½ cup light soy sauce

2 tbsp mirin

2 tbsp light brown sugar

1 tbsp sesame oil

¼ cup white onion

1 clove garlic

1 bundle kale

1 ½ cups cooked rice

½ tbsp gochujang

½ tbsp miso

½ tbsp soy sauce

½ tbsp honey

½ tbsp peanut butter

½ tbsp crushed walnuts

½ tsp sesame seeds

1 tsp sesame oil

Arahan

Blend all the ingredients for the bulgogi sauce. Pour the sauce over the beef and onions and marinate for at least 15 minutes.

Drizzle 1 tbsp of oil and cook the bulgogi on medium-high heat for 10 minutes.

Take the bulgogi off the heat and let it rest at room temperature while preparing the rest of the ingredients.

Blanch the kale in boiling water for 1 minute on each side. This process will make the kale go even greener and easier to roll. Take it out of the water on a wired rack and pat down excess moisture.

Remove the stems by cutting away the harsh stalky part. Alternatively, you can roll the blanched kale with a rolling pin to smash down the stalks.

Prepare the ssamjang by mixing all the ingredients.

Add a spoonful of rice, bulgogi, and ½ tsp of the ssamjang.

Lay the roll on a piece of cling film and shape it into a round “money bag.” Use the cling film as a guide to tighten the ssam to a rounded shape.

Brush the ssam with sesame oil and garnish with sesame seeds.

Gently open the roll and place it on a parchment-lined bento box. The parchment paper prevents the bento from absorbing excess liquid and also keeps the rolls in place from moving around into a jumbled mess!

Garnish with pickles. Enjoy!