Momofuku: Ssäm Lettuce Wraps


I was excited to try a Momofuku recipe at home. It was a test to gauge whether or not I should buy the Momofuku cookbook. Chef David Chang really brought out the essence of Asian fusion. This recipe actually comes from Ssäm bar, one of world’s 50 best restaurants, and not Momofuku Ko, the famous two-michelin starred restaurant. It is easy and definitely worth making.

Ssäm Lettuce Wraps

If you know of great Momofuku recipes, please share with me. I think I am ready for another!

Individual Lettuce Wraps

Ssäm Bar Lettuce Wraps
from Serious Eats

  • 2 cups apple juice
  • 1/2 cup soy sauce
  • 1/2 thinly sliced yellow onion
  • 5 cloves of garlic, chopped
  • 1 tsp toasted sesame oil
  • 1.5lb hangar, skirt or flank steak
  • 2 bunches of scallions, thinly sliced
  • 1/2 cup minced fresh ginger
  • 1/4 cup neutral oil
  • 3/4 tsp of sherry vinegar
  • 1 cup kimchi
  • 2 large heads of bibb lettuce, leaves separated and washed
  • 3 cups of cooked white rice


  1. In a freezer bag, combine the apple juice, 1/2 cup soy sauce, onion, garlic, and sesame oil. Add the steak and turn to coat. Marinate for 40 minutes at room temperature (or up to a 24 hours refrigerated).
  2. Combine the scallions, ginger, oil, sherry vinegar, and salt to taste in a bowl. Stir well to combine.
  3. In a small food processor, process the kimchi into a puree.
  4. Prepare a grill or heat a grill pan on high. Remove the steak from the marinade and grill to medium rare, 5-10 minutes depending on the thickness of the cut. For the first few minutes, baste with the marinade to infuse more flavor and glaze the exterior.
  5. Remove the steak to a platter and allow it to rest for a full five minutes. Slice against the grain on a 30 degree angle into 1/4-inch thick pieces.
  6. Serve the steak with the kimchi puree, ginger-scallion sauce, rice, and lettuce leaves for wrapping.

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13 comments for “Momofuku: Ssäm Lettuce Wraps

  1. Dewi
    November 11, 2011 at 6:14 pm

    Too tempting and too delicious to not bookmarking this recipe. A must make list 🙂

  2. kankana
    November 12, 2011 at 9:20 am

    i never really heard of this dish but i like lettuce wrap specially with meat inside.

  3. angela@spinachtiger
    November 14, 2011 at 12:44 am

    These pictures are gorgeous and this is a refreshing change from the flavors abounding right now. I'm in the mood for Asian flavors and this has to get book marked.

  4. Faith
    November 14, 2011 at 1:00 pm

    I haven't tried any Momofuka recipes yet, but I can easily see this one being my first! It looks incredible!

  5. Junia
    November 14, 2011 at 4:04 pm

    i love making ssam lettuce wraps. i grew up eating this (in my omnivore days)!

  6. Tes
    November 14, 2011 at 5:49 pm

    Oh I want to eat this right away! It looks so fresh and flavourful 🙂

  7. Reem | Simply Reem
    November 14, 2011 at 7:33 pm

    I have Momofuku cookbook, I must say it is very good.
    These wraps look delicious…
    I can email you some recipe's of Momofuku if you want to try.

  8. Nami | Just One Cookbook
    November 14, 2011 at 7:42 pm

    Oh wow this does look delicious! I'm bookmarking now and will ask my husband to prepare the meat! It's right before lunch time and my stomach is very honest to what food looks good… it's making noise!

  9. lisa is cooking
    November 14, 2011 at 9:41 pm

    These look so great with the mix of colors! I didn't get a copy of that book when it first came out, and I've been thinking lately I should have.

  10. Chris and Amy
    November 15, 2011 at 12:55 am

    Those look really fabulous!

  11. Magic of Spice
    November 23, 2011 at 7:06 am

    This is a gorgeous recipe for sure…and I am with Lisa on the beautiful colors! Sounds like a fantastic book 🙂

  12. John
    November 28, 2011 at 7:43 am

    These look like the perfect bites. Wish I had more time during my NY trip to check out the Momofuku establishments.

  13. jupiter allesschneider klappbar
    August 24, 2012 at 3:56 pm

    Lovely blog! I am loving it!! Will be back later to read some more.
    I am taking your feeds also.

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