Raw Dry-Aged Beef Ssäm is the Korean dish you’ve been missing. Do as Dan Kern does and show off for company by using shiso (in the mint family) to serve dry-aged beef. Kicky gochujang (fermented red chili paste) will also go a long way in this recipe as will fresh ginger. Sit down with those you love and then let the delicious fun begin.

What is Ssäm?

Ssäm is a Korean culinary tradition that literally translates to “wrapped.” this refers to the practice of wrapping a filling—most often a grilled protein like pork belly or dry-aged beef in our case—in a fresh, leafy vegetable. The filling is highly customizable and typically includes a variety of condiments and side dishes (also known as banchan), such as rice, garlic slices, kimchi, and savory dipping sauces. The wrapper is usually a large lettuce leaf or a sesame leaf (kkaennip) but we also use shiso as our savory cabbage. The practice of ssäm is a fun, interactive, and highly communal way of eating that encourages a perfect, personalized balance of flavors and textures in a single, delicious bite.

Raw Dry-Aged Beef Ssäm

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• Author: Chef Dan Kern
• Yield: Serves 4

Print Recipe

Description

A Korean tradition featuring dry-aged beef or other protein in a leafy vegetable wrapping.

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Ingredients

Scale 1x2x3x

• 1 head savoy cabbage (can also sub shiso or sesame leaf)
• 1 piece of 8 oz dry-aged premium quality beef, diced finely (wagyu, prime, etc.)
• 1/2 tsp mirin
• 1 tbsp naturally brewed soy sauce
• 1 tsp sesame + 3 tbsp sesame
• 1 tsp gochujang (fermented red chile paste)
• 1 small knob fresh ginger, finely diced
• 1 pinch Katsuobushi (smoked and dried skipjack tuna)
• Olive oil, sea salt and pepper, to taste
• Mayonnaise
• 1 sheet nori, finely julienned
• 1 small shallot, thinly sliced

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Instructions

1. In a pot of boiling water. blanch whole cabbage leaves for 30 seconds and shock in ice water. Using a hole-punch, punch circular-shaped holes from the leaves, cut in half, and set aside on a paper towel.
2. In a bowl, mix the beef, mirin, soy sauce, 1 tsp sesame, gochujang, ginger, Katsuobushi, olive oil, sea salt, and pepper. Set aside to come to room temp.
3. In a spice grinder, blitz 3 tbsp sesame and mix with mayonnaise; add to squeeze bottle.

To assemble:

1. Carefully place savoy cabbage on a tray or serving plate.
2. Spoon the beef mixture onto one side and garnish with nori and shallot.
3. On the opposite side, a generous dot of sesame mayo.
4. Have your guests roll and enjoy!

Recipe by Chef Dan Kern
Styling by Ana Kelly
Photography by Adam Milliron

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