Red Oakleaf Bulgogi Beef Ssam Wraps
Sweet-savoury bulgogi beef wrapped in cool Aeroveg Red Oakleaf leaves — a Korean table classic you can pull off on a weeknight.
Ssam is Korea's answer to the wrap: hot, glossy meat folded into a cold, crisp leaf and eaten in one satisfying bite. Aeroveg Red Oakleaf is made for it — the leaves are broad and cupped enough to hold a generous spoonful, with a soft bite and gentle sweetness that cools down the caramelised beef. No fancy technique here, just a quick marinade and a hot pan.
Method
- Marinate the beef. Stir the marinade ingredients together in a bowl, add the beef and onion, and toss to coat. Rest for 15 minutes while you prep everything else.
- Prep the leaves. Arrange whole Aeroveg Red Oakleaf leaves on a platter and keep them in the fridge until the moment you serve — cold leaves against hot beef is the whole point.
- Sear the beef. Heat the oil in a wok or large frying pan over high heat until shimmering. Add the beef and onion in a single layer and leave untouched for 1 minute to caramelise.
- Finish cooking. Stir-fry for another 2–3 minutes until the beef is cooked through and the marinade has reduced to a sticky glaze.
- Assemble the table. Pile the beef into a serving bowl and scatter with spring onions and sesame seeds. Set out with the chilled leaves and rice.
- Wrap and eat. Spoon a little rice and beef into a leaf, fold, and eat in one bite — that's the rule.
Aeroveg tip: Red Oakleaf leaves are naturally cupped, which makes them ideal wrappers — choose the mid-sized leaves from the centre of the head for the best fold, and keep them chilled right up until serving so they stay snappy against the hot beef.