AT A GLANCE
"Ssäm means 'wrapped', or 'to wrap'. Koreans love to wrap things and apparently they've been doing so since the Goryeo kingdom, which began more than a thousand years ago," says Sears. "At the restaurant we cook the meat over charcoal, but seared in a hot pan is fine. The marinade recipe will make more than you need, but it lasts a long time and is a very good beef marinade. Ssäm can be wrapped in anything from lettuce leaves and pumpkin leaves, seaweed sheets to pressed sheets of dried fish or persimmon. Large shiso leaves ('kkaennip' in Korean) are particularly good." Begin this recipe a day ahead to marinate the beef.
|01||For bulgogi marinade, blend ingredients in a food processor, then transfer to a saucepan and reduce over medium heat by a quarter (10-15 minutes). Cool and reserve.|
|02||Place the beef in a bowl and add enough bulgogi marinade to coat lightly (reserved remainder for another use) and refrigerate overnight to marinate.|
|03||Cut a 10cm round from each cabbage leaf with a cutter, then blanch cabbage (1-2 minutes), drain and refresh lightly under cold water. Drain on paper towels.|
|04||Lightly pulse pine nuts in a food processor to a fine crumb (be careful not to pulse too much or you’ll end up with pine nut butter). Set aside.|
|05||Heat a char-grill pan over high heat. Wipe excess marinade from beef, then brush beef with a little grapeseed oil and char-grill in batches until charred and just cooked (1 minute each side). Place a piece of beef on each cabbage round, add a few drops of Korean fish sauce if you like some funkiness and sprinkle with pine nuts, spring onion and borage flowers.|
JUMPIN’ JUICE HALF FULL RED BLEND BY PATRICK SULLIVAN. , suggested by NED BROOKS