Korean Galbi Rolled Beef Lettuce Wraps with Gochujang Ssam Dipping Sauce

Sweet-savory galbi beef tucked into crisp lettuce, with quick cucumber kimchi, a gochujang dipping sauce and warm edamame. Chef 1 handles the sear and glaze while Chef 2 brings the cool, crunchy sides together.

15 minPrep

15–20 minCook

2Servings · larger & smaller

Your Kitchen Co-op

Chef 1

Beef & Galbi Glaze

Sear the beef in two batches, soften the onion and garlic, then glaze and finish off heat.

Chef 2

Wraps, Sides & Dipping Sauce

Prepare the lettuce, cucumber kimchi and dipping sauce. Boil the edamame and coordinate serving.

Equipment

Chef 1Henssler pan, IKEA induction hob and tongsRaw-beef board, knife, holding plate and clean serving utensilsMeasuring spoons and small sauce bowl

Chef 2Medium saucepan with lid and colanderSeparate vegetable board and knifeCucumber mixing bowl, dipping-sauce bowl and spoon

SharedTwo serving plates, small side bowls and a kitchen scale

Ingredients

Quantities are for the complete meal. The base recipe uses 6 tbsp galbi sauce; optional extra sauce is not included in the nutrition estimate.

Galbi Beef & Aromatics

400 g frozen thinly rolled beef1 small onion (about 100 g), thinly sliced3 garlic cloves, minced1 tbsp neutral oil (15 ml), divided 2 tsp + 1 tsp6 tbsp bottled galbi sauce (90 ml); optional extra up to 2 tbsp1 tsp sesame oil (5 ml), for the off-heat finish1 green onion, sliced1 tsp sesame seeds, optional garnish

Lettuce & Cucumber Kimchi

10–12 lettuce leaves, washed and fully dried1 cucumber (about 250 g), sliced into 5 mm half-moons½ tsp salt, for draining the cucumber2 tbsp prepared kimchi sauce (30 ml)1 tsp gochugaru (Korean chilli flakes)

Quick Gochujang Ssam Dipping Sauce

1 tbsp gochujang1 tsp sesame oil (5 ml)1 tsp honey1–2 tsp water, to loosen

Edamame

300 g frozen edamame in pods (about 120 g edible beans, estimated)½–1 tsp salt for boiling water, plus a pinch to finish½ tsp sesame oil (2.5 ml), for the cooked edamame

Mise en Place

Chef 2

Prepare the Vegetables — 5 min

Wash and fully dry 10–12 lettuce leaves. Slice the 250 g cucumber into 5 mm half-moons. Slice 1 green onion; keep the garnish separate.

Chef 1

Prepare the Beef Station — 3 min

Slice 1 small onion and mince 3 garlic cloves. Measure the neutral oil into 2 tsp for batch 1 and 1 tsp for batch 2. Keep the beef frozen until the pan is ready, provided its packaging permits cooking from frozen; otherwise thaw as directed and allow that extra time.

Chef 2

Make the Cucumber Kimchi — 5 min Rest

Toss the cucumber with ½ tsp salt and leave for 5 minutes. Drain and pat dry. Mix with 2 tbsp prepared kimchi sauce and 1 tsp gochugaru. Keep chilled until serving.

Chef 2

Mix the Dipping Sauce — 2 min

Whisk 1 tbsp gochujang, 1 tsp sesame oil and 1 tsp honey. Add 1–2 tsp water until smooth and spoonable. Keep separate from the galbi sauce.

Both Chefs

Measure & Set Out — 2 min

Chef 1: Measure 6 tbsp (90 ml) galbi sauce and 1 tsp sesame oil for the beef finish. Reserve any optional extra galbi sauce separately.

Chef 2: Measure 300 g frozen edamame in pods and ½ tsp sesame oil for their finish. Set out the serving plates and small side bowls.

Both Chefs

Ready to Cook?

Lettuce is dry; cucumber kimchi and dipping sauce are ready.Onion, garlic, oils and 90 ml galbi sauce are measured.Beef is prepared according to its package directions and divided into two batches.Saucepan, colander, clean serving utensils and plates are ready.

Start the timer when Chef 1 begins preheating the pan.

Coordinated Cooking Timer

Tap a stage to jump to its timestamp and start the stopwatch.

00:00

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Ready to cook.

Preheat pan & start waterBoth chefs · Pan 7–8/900:00Beef batch 1Chef 1 · 7–8/902:00Beef batch 2Chef 1 · 7–8/905:00Soften onionChef 1 · 6/908:00Add garlic & return beefChef 1 · 30 seconds, then cook through11:00Glaze beef & start edamameChef 1 · 4–5/9; Chef 2 · Boil12:00Finish beef off heatChef 1 · Stir in sesame oil14:00Drain edamame & portionChef 2 · Turn burner off17:00Plate & serveBoth chefs · Assemble wraps at the table20:00

Timing is approximate; follow package cooking directions and check the beef is cooked through. Jumping stages does not complete earlier tasks.

Let's Cook Together

Both Chefs

Preheat the Pan & Start the Water — 2 min

Chef 1: Preheat the Henssler pan at IKEA induction 7–8/9 for about 2 minutes. Add 2 tsp neutral oil.

Chef 2: Bring a medium saucepan of water to a boil at 9/P. Add ½–1 tsp salt, then reduce the heat as needed to hold a covered gentle simmer until the edamame stage.

Chef 1

Sear the Beef — Batch 1, About 3 min

Place 200 g rolled beef in one layer. Sear for 30–45 seconds, then separate the rolls with tongs and cook for another 1–2 minutes, until no frozen clumps remain and browning begins.

Let released liquid evaporate before expecting a crust. Transfer to a holding plate; this beef will return to the pan for final cooking. Keep the plate and tongs separate from the clean serving utensils.

Chef 1

Sear the Beef — Batch 2, About 3 min

Add the remaining 1 tsp neutral oil and 200 g beef. Repeat the first batch at 7–8/9, adjusting the heat if the pan smokes. Transfer to the holding plate. Work in smaller batches if your pan cannot hold 200 g without crowding.

Chef 1

Soften the Onion & Add Garlic — 3½ min

Reduce induction to 6/9. Add the onion and cook for 2–3 minutes, stirring until softened. Add the minced garlic and stir for 30 seconds without scorching.

Return both beef batches and their juices. Separate any remaining folds and cook through before serving; follow the beef package’s cooking directions. Add a small splash of water if the pan is drying out.

Both Chefs

Glaze the Beef & Boil Edamame — 2–5 min

Chef 1: Reduce to 4–5/9. Add the measured 6 tbsp galbi sauce and bubble gently for 1–2 minutes, stirring until the sauce coats the beef with little free liquid. If it tightens too quickly, loosen with 1 tbsp water. Only add up to 2 tbsp extra galbi sauce if needed; this extra is outside the nutrition estimate.

Chef 2: Bring the water back to a boil at 9/P. Add 300 g frozen edamame in pods; adjust to 7–8/9 to maintain the boil and cook for 4–5 minutes, or follow the package’s instructions.

Both Chefs

Turn Off the Heat & Finish — 1 min

Chef 1: Once the beef is fully cooked and the glaze clings, turn induction OFF. Stir in 1 tsp sesame oil off heat. Keep warm briefly while the edamame finishes.

Chef 2: When the edamame is ready, turn its burner OFF, drain and toss with ½ tsp sesame oil and a pinch of salt. Serve the pods separately; eat only the beans inside.

Both Chefs

Portion & Serve — 2–3 min

Divide the cooked beef, lettuce, cucumber kimchi, dipping sauce and edible edamame into 55% for the larger meal and 45% for the smaller meal. The beef shares correspond to 220 g and 180 g raw beef; these are not cooked plate weights.

Finish the beef with the allocated green onion and optional sesame seeds. Serve the lettuce dry and assemble each wrap just before eating, following the plating guide below.

Michelin-Inspired Plating

Make the glossy beef the focal point, with a low lettuce fan close beside it and the sides served separately. Assemble wraps at the table so the leaves stay crisp.

Tap a thumbnail to enlarge it. Generated illustrations show placement; use your selected meal allocation.

Chef 2 · At serving

Arrange the Lettuce

On one plate per diner, overlap a few dry lettuce leaves into a low fan at 10–11 o’clock, where 12 is the far edge. Keep the rest of the allocated leaves alongside for assembling wraps. Leave the center available for the beef.

Chef 1 · At serving

Add the Glazed Beef

Place the allocated warm beef and onion in a compact mound close beside the lettuce, slightly below the plate center. Keep its glossy browned folds visible and the rim clear; use the glaze already on the beef, without adding more sauce.

Both Chefs · At serving

Finish & Serve the Sides

Scatter the allocated green onion and optional sesame seeds over the beef. Set the cucumber kimchi, edamame pods and dipping sauce in separate small bowls alongside; keep the arrangement practical for sharing. Wipe the plate rim. Fill each lettuce leaf with beef, a little cucumber and a small dab of dipping sauce just before eating.

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Nutrition & MyFitnessPal

Provisional full-meal estimates include 6 tbsp galbi sauce and all listed oils. The beef cut, sauce brands and edible edamame yield may change the values.

Estimated nutrition	Larger · 55%	Smaller · 45%
Calories	~835 kcal	~685 kcal
Protein	~52 g	~42 g
Carbs	~35 g	~29 g
Fat	~55 g	~45 g

Customize Your Portion

Choose your raw beef weight, not cooked plate weight. All sides, sauces and oils scale with your portion.

Larger · 220 g beefSmaller · 180 g beef200 g300 g400 g

Selected raw beef: 220 g

Share of complete meal: 55%

Cucumber: 138 g raw

Edamame: 165 g in pods (about 66 g edible beans)

Galbi sauce: 49.5 ml

835kcal

52Protein (g)

35Carbs (g)

55Fat (g)

Custom portions scale the original rounded full-meal estimates. Optional extra galbi sauce is excluded; sesame garnish is included when used.

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