Camp Griddle Beef Bulgogi Lettuce Wraps with Ssamjang and Quick Pickled Cucumbers
Marinate thinly sliced ribeye in a soy, garlic, ginger and pear mix for 30 minutes in the cooler. Sear it in batches on a hot camp griddle over a two-burner stove for about 2 minutes per batch, until browned with no pink (at least 145°F). Pile it into lettuce leaves with warm rice, griddled garlic, spicy ssamjang and quick pickles. Plan on about 1 hour total.
Bulgogi is sweet, salty, garlicky Korean beef, and a flat-top griddle is a great tool for it. The surface is wide and hot, so thin slices sear and caramelize in about two minutes. Serve it as ssam, which means wrapped: lettuce leaf, rice, beef, a smear of sauce and something crunchy.
This is a build-your-own spread, so it suits a basecamp night with a cooler and a two-burner stove. Most of the work is slicing and stirring. The cooking is fast, so have everything within arm's reach before you light the stove.
Camp Griddle Beef Bulgogi Lettuce Wraps with Ssamjang and Quick Pickled Cucumbers
- Prep
- 30 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium-high griddle
- Pack weight
- 6 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- Two burners
- Some water
- A few dishes
- Prep ahead
Ingredients
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