RECIPE / RALPH SCHELLING

Korean ssäm

This Asian riff on a tortilla substitutes lettuce for the wrap. Our recipe is for tasty beef but pork works as well. Be warned: this is a slow-burn option, so check the cooking times well in advance and buy some pickles or kimchee to top off the dish. A little sticky rice goes well if a starchy side dish or extra stuffing is in order too. Serves 4 as a main course

• Ingredients for the pulled beef:
• 1 beef shoulder tip, 2.5kg
• 100g 100g cane sugar
• 100g salt
• 3 tbsps of oil

• Ingredients for the spicy ginger vinaigrette:
• 30g of ginger
• 1chilli
• 1garlic clove
• 15g coriander
• 5 tbspssoy sauce
• 5 tbspsrice vinegar
• 5 tbspsrapeseed oil
• 1 tspspowdered sugar

• Ingredients for the wraps:
• Fresh lettuce leaves

• Ingredients extras:
• Kimchee or pickles
• Diced spring onions
• Mint or coriander

• Method:
• 1. For the beef: place the meat in a bowl and rub with cane sugar and salt. Cover and leave to marinate in the refrigerator for at least 10 hours.
• 2. Preheat oven to 130C. Use a cloth to remove the salt and sugar mixture from the marinated meat and place it in an ovenproof dish. Drizzle with the oil.
• 3. Cook for approximately 6 hours.
• 4. Turn off the oven and let the meat rest, keeping it warm until serving.
• 5. For the vinaigrette: peel the ginger. Deseed the chilli. Finely chop the ginger, chilli, garlic, coriander (and stalks) and mix with the remaining ingredients. Pour the sauce into a small bowl.
• 6. To serve: load up the lettuce leaves with the beef; add rice, kimchee and pickles if you have them and enjoy.