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Korean Ssam

Korean BBQ with small dishes containing different vegetables and beef
Course Appetizer, Main Course
Cuisine Asian, Korean
Keyword Dairy-Free, Fresh, Grain Free, Healthy
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2


For the meat

  • 200 g Organic beef
  • 0,5 small Pear peeled and grated
  • 2 tbsp tamari
  • 2 Garlic cloves minced
  • 1-2 cm Fresh ginger peeled and grated
  • 1 tsp Gochujang

For the spinach

  • A big pack of Spinach
  • 1,5 tbsp Tamari
  • 1 tbsp Rice vinegar

For the mushrooms

  • 7-8 medium sized Button mushrooms washed, rinsed and sliced
  • 1 tbsp Tamari
  • 2 tbsp Water

Other ingredients

  • 8 Lettuce leafs/crisp salad (or mix of both)
  • 150 g Kimchi
  • 5 Radishes thinly sliced
  • 2 portions Rice
  • 1 Scallion thinly sliced



  • Combine all ingredients for the marinade in a bowl.
  • Add the beef and let it rest in the sauce meanwhile you prepare the rest of the ingredients.
  • Cook the rice according to instructions.
  • Put in a small bowl when done.
  • Slice the radishes and put in a bowl.
  • Put the kimchi in a bowl.

Method for the spinach

  • Bring water to a boil in a big pot.
  • Turn off the water and add the spinach to the hot water. Leave in for 30-60 seconds.
  • Drain the spinach and rund under cold water.
  • Squeeze the spinach to remove excess water.
  • Combine spinach, tamari and rice vinegar in a bowl.

Method for the mushrooms

  • Preheat a nonstick pan over medium heat
  • Add the mushrooms and water and let it sauté until the water has steamed away.
  • Add the tamari and fry for another 1-2 minutes.

Method for the meat

  • Preheat a pan over medium/high heat with some olive oil.
  • fry the meat for 2-4 minutes on each side (depending on how rare you prefer your meat).
  • When done, slice the meat into thin slices.
  • Put in a bowl and garnish with the sliced scallion.

Method for the tacos

  • Make your own tacos/cups by putting all ingredients in the lettuce leaf.