Ssamjang (Korean dipping sauce)

Ssam Recipe
Ingredients
red leaf lettuce leaves
steamed brown or white rice
bulgogi
garlic cloves, sliced lengthwise
baechu (cabbage) kimchi
ssamjang

1. Cook bulgogi according to recipe.
2. Coat the bottom of a pan with canola or other cooking oil. Add sliced garlic to the pan. Heat the pan on medium heat. Once the garlic slices turn golden brown on the bottom-side, turn with tongs or chopsticks to finish cooking on the other side. (Once the pan heats up, it should take about a minute.) Remove from heat.
3. Assemble the ssam by first adding a spoonful of steamed rice to the lettuce. Add bulgogi, slice of grilled garlic, piece of kimchi, and a dollop of ssamjang to the rice.

4. “Wrap” by pulling up on the edges, in the shape of a drawstring purse. Put the whole ssam in your mouth! That’s the way the Koreans do it. Enjoy!