🥩 Korean BBQ Beef Set

Name: Korean BBQ Beef Set
Total time: 30 min
Yield: 2
Cuisine: South Korea
Ingredients: 400 g beef (sirloin or short rib), thinly sliced; 1 head lettuce, leaves separated; 8 garlic cloves, sliced; 60 g ssamjang; 300 g cooked rice; Salt and black pepper

Origin: South Korea

840kcal

per serving · 350 g

240kcal

per 100 g

56 gProtein16 g / 100 g

42 gFat12 g / 100 g

52 gCarbs15 g / 100 g

A Korean BBQ beef set is thinly sliced or marinated beef grilled at the table and eaten wrapped in fresh lettuce leaves with raw or grilled garlic and a dab of ssamjang, a savory soybean and chili paste. A bowl of steamed rice comes alongside. Each wrap mixes smoky meat with crisp, cool greens.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein16 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Contains glutenbecause of: ssamjang

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy ⚠ Sesame

What it is made of

beeflettucegarlicssamjangrice

Recipe

2 servings30 min

Ingredients

400 g beef (sirloin or short rib), thinly sliced
1 head lettuce, leaves separated
8 garlic cloves, sliced
60 g ssamjang
300 g cooked rice
Salt and black pepper

Method

Season the beef lightly with salt and pepper.
Grill on a very hot grill or pan for 1–2 minutes per side, with the garlic slices.
Place a piece of beef on a lettuce leaf, add garlic and a little ssamjang, and wrap.
Serve with rice.

How to make it lighter

Choose sirloin over fatty short rib to cut fat.
Use plenty of lettuce and a smaller rice bowl.
Add ssamjang sparingly — it is salty and adds up quickly.

History

Tabletop grilling of beef is a centerpiece of Korean dining out, and wrapping grilled meat in leaves (ssam) is a long-standing Korean way of eating.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →