Griddle Bulgogi-Style Ribeye Lettuce Wraps with Ssamjang and Quick Pickled Cucumbers
Marinate thin-sliced ribeye at home, then sear it in batches on a hot camp griddle over medium-high heat, about 2 to 3 minutes per batch, until it reaches 145°F and has no pink. Pile the beef into butter lettuce leaves with warm rice, quick pickled cucumbers, kimchi and a spicy ssamjang sauce. Plan 20 minutes of prep and 15 minutes on the griddle.
Bulgogi is Korean marinated beef, sweet, garlicky and a little smoky when it hits a hot surface. A griddle is the right tool for it. The thin slices get a fast, deep sear and nothing falls through a grate.
This is a make-ahead lunch built for a rig with a cooler. You do the slicing and marinating at home. At camp it's a 15-minute sear, a quick pickle and a build-your-own wrap spread that feels like a restaurant meal. Everyone makes their own bites, so it's a good one to plan a camp lunch around.
Griddle Bulgogi-Style Ribeye Lettuce Wraps with Ssamjang and Quick Pickled Cucumbers
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium-high griddle
- Pack weight
- 6 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- Two burners
- Low water
- A few dishes
- Prep ahead
Ingredients
22 ingredients, Crew only
Crew Recipe
This one's for the Crew
22 ingredients · 7 steps · Trail Notes · gear list
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