Korean Steak Ssam Wraps
My Korean Steak Ssam Wraps recipe features tender marinated steak in a spicy gochujang sauce for a meal that’s easy to assemble.
Ryan Nordheimer•
October 27, 2025
Bring bold, vibrant flavors to your next meal with my Korean Steak Ssam Wraps recipe. The traditional Korean ssam-style wraps inspired me. I fill them with tender, marinated steak, crisp lettuce, and fresh veggies, then top the steak with a savory, spicy gochujang sauce. The result is an exciting blend of flavors and textures. These Korean-inspired wraps bring a balance of spicy, sweet, and savory notes that elevate classic steak wraps into something unforgettable.
Bold Marinade for Tender Steak
The secret to mouth-watering steak in these ssam wraps lies in the marinade. My recipe uses a mix of soy sauce, sesame oil, garlic, and ginger to infuse the steak with deep, umami-rich flavors that complement the fresh ingredients in the wrap. Letting the steak marinate for a few hours or overnight allows the flavors to intensify, resulting in a juicy, tender bite in every wrap.
Toppings and Fresh Ingredients to Perfect the Wrap
Each wrap gets made fresh and full of color, texture, and flavor. Crunchy lettuce leaves form the base, while sliced cucumbers add a crisp and refreshing contrast to the marinated steak. The finishing touch is a spicy gochujang sauce. I mix the sauce with a hint of rice vinegar and sesame oil. Together, these ingredients create a nutritious meal packed with protein and antioxidants.
Perfect for Gatherings and Quick Weeknight Meals
These Korean Steak Ssam Wraps are versatile and easy to assemble, making them great for gatherings or as a quick dinner option. Guests can mix and match toppings to their liking, creating a customizable experience that’s fun and flavorful. Whether you’re familiar with Korean cuisine or trying it for the first time, these wraps offer a deliciously approachable way to enjoy traditional Korean flavors.
Key Ingredients:
- Gochujang: A Korean chili paste made from fermented soybeans, red chili peppers, rice, and salt.
- Soy Sauce: A savory, umami-rich condiment made from fermented soybeans.
- Apple Juice: A naturally sweet, refreshing beverage made from pressed apples.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (17)
Ingredients (17)
Marinade
Ssamjang
Quick Cured Cucumbers
Serving
Instructions
Mix all the marinade ingredients together in a large bowl. Add the steak (3 lb). Cover and refrigerate overnight, at least 12 hours and up to 24 hours.
Preheat grill to high heat. Toss the cucumbers (12) together in a bowl with the sugar and salt, set aside. Mix all the ssamjang ingredients together in a bowl. Strip leaves (4 heads)of the little gem and arrange them in a bowl.
Remove steak from the marinade. Pat dry with paper towels. Add steaks to the grill and reduce heat to medium-high. Sear on both sides until steak is medium-rare (registers around 125F on the meat thermometers), about 6 minutes per side for flank steak, 8 minutes per side for a rib-eye. Remove steaks to a tray and cover with foil. Let steak rest for at least 5 minutes.
Meanwhile, drain the cucumbers of their liquid. Slice steak thinly against the grain. Arrange on a plate. Sprinkle with flaky salt. Encourage everyone to make their lettuce wraps with the ssamjang, steak, and cucumbers.
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