Ralph Schelling GmbH
St. Andreas 7
6330 Cham, Switzerland
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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.


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