A fresh, colorful Korean favorite featuring crisp vegetables, herbs, and your choice of protein wrapped in delicate rice paper. Perfect for family dinners or gatherings where everyone can build their own wraps. 

4–6

• 1 lb thinly sliced beef (such as bulgogi-style beef) 
• OR 1 lb large shrimp, peeled and deveined 
• OR 1 lb chicken breast, thinly sliced 
• OR 14 oz extra-firm tofu, pan-fried until golden 

• 3 tbsp soy sauce 
• 1 tbsp sesame oil 
• 1 tbsp brown sugar or honey 
• 2 cloves garlic, minced 
• 1 tsp grated fresh ginger 
• ½ tsp black pepper 

• 1 English cucumber, julienned 
• 2 carrots, julienned 
• 1 red bell pepper, thinly sliced 
• 1 yellow bell pepper, thinly sliced 
• 1 cup purple cabbage, shredded 
• 1 cup lettuce leaves 
• 1 avocado, sliced (optional) 
• 1 package enoki mushrooms, lightly sautéed (optional) 
• Fresh perilla leaves (kkaennip), if available 
• Fresh cilantro or mint (optional) 

• 4 oz Korean sweet potato glass noodles (dangmyeon), cooked and lightly seasoned with a little sesame oil 

• 20–24 rice paper wrappers 
• A large bowl of warm water 

• ¼ cup soy sauce 
• 2 tbsp rice vinegar 
• 1 tbsp sesame oil 
• 1 tsp honey 
• 1 tsp gochugaru (Korean red pepper flakes), optional 
• 1 green onion, finely sliced 
• 1 tsp toasted sesame seeds 

1. Marinate the beef for 20–30 minutes if using beef. If using shrimp, chicken, or tofu, simply season lightly with salt and pepper before cooking. 
2. Cook the protein until just done. Set aside. 
3. Prepare all of the vegetables and arrange them on a large serving platter along with the cooked glass noodles. 
4. Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5–10 seconds until it begins to soften. 
5. Lay the softened wrapper on a clean plate or cutting board. 
6. Add a small amount of lettuce, vegetables, noodles, herbs, and your chosen protein. 
7. Fold in the sides and roll tightly like a burrito. 
8. Serve immediately with the dipping sauce. 

• Arrange everything on one large platter so everyone can build their own Wollamssam at the table. 
• Don't over-soak the rice paper—it will continue softening after it's removed from the water. 
• Perilla leaves add an authentic Korean flavor that's worth seeking out. 
• Shrimp is a wonderful alternative to beef and keeps the wraps light and refreshing. 
• For a vegetarian version, tofu, mushrooms, or extra vegetables make a delicious filling. 

These fresh Wollamssam wraps are endlessly customizable, making them an easy, healthy meal that everyone can enjoy.

This easy sheet pan bulgogi skips the traditional Asian pear and mirin while still delivering tender, caramelized beef with a rich, savory-sweet flavor. Brown sugar creates a delicious glaze, and broiling gives the beef lightly charred edges that taste just like they came off a grill.

Prep Time: 20 minutes (plus marinating)
Cook Time: 8–12 minutes
Servings: 4–6

• 2 pounds thinly sliced ribeye or sirloin (or shaved beef) 

• ½ cup low-sodium soy sauce 
• ¼ cup packed light brown sugar 
• 2 tablespoons toasted sesame oil 
• 5 cloves garlic, minced 
• 1 tablespoon freshly grated ginger 
• 1 tablespoon rice vinegar 
• ½ teaspoon freshly ground black pepper 
• 3 green onions, thinly sliced 
• 1 tablespoon toasted sesame seeds 

• Steamed rice 
• Lettuce leaves 
• Kimchi 
• Sliced cucumbers 
• Extra green onions 
• Extra sesame seeds 

In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, black pepper, green onions, and sesame seeds until the sugar dissolves.

Add the sliced beef and toss until evenly coated.

Cover and refrigerate for at least 1 hour, or overnight for the best flavor.

Preheat your oven to High Broil.

Line a large rimmed sheet pan with aluminum foil and lightly grease it with cooking spray or a thin coating of oil.

Spread the marinated beef into a single layer, avoiding overcrowding. Cook in batches if necessary.

Position the sheet pan about 5–6 inches below the broiler.

Broil for 4–6 minutes, then stir or flip the beef and broil for another 3–5 minutes, until the meat is cooked through and the edges are caramelized with light charring.

Keep a close eye on it during the last few minutes, as the brown sugar can caramelize quickly.

Garnish with additional green onions and toasted sesame seeds.

Serve over steamed rice, wrapped in crisp lettuce leaves, or alongside kimchi and your favorite Korean side dishes.

• Ribeye makes the most tender, flavorful bulgogi, but sirloin is an excellent leaner option. 
• Slightly freezing the beef for 20–30 minutes before slicing makes it much easier to cut paper-thin. 
• For the best caramelization, don't overcrowd the pan. 
• Leftover bulgogi is fantastic in fried rice, bibimbap, lettuce wraps, or sandwiches the next day. 

A comforting Korean street food classic with two signature twists that make this version unforgettable: gently prepared fish cakes with a fresh ginger-lemon simmer and crispy golden enoki mushrooms added just before serving.

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

Everyone has their own favorite way to make tteokbokki, but these two simple techniques are what make mine stand out.

• Fish cakes are gently simmered in water with fresh ginger, lemon, and sugar before they're added to the sauce. This softens the stronger fish flavor, leaving them lightly sweet and incredibly tender. 
• Enoki mushrooms are pan-fried until golden brown, then coated in the sauce just before serving so they stay crisp around the edges. They're always the first thing to disappear. 

• 4 cups water 
• 8 dried anchovies, heads and innards removed 
• 1 piece dried kelp (about 4 x 4 inches) 

• 8 ounces Korean fish cakes, sliced into strips 
• 2 cups water 
• 4 thin slices fresh ginger 
• 2 lemon slices 
• 1 tablespoon white sugar 

• 1 package enoki mushrooms, trimmed 
• 1 tablespoon neutral oil 
• Salt and freshly ground black pepper 

• 1 pound Korean rice cakes (tteok) 
• Prepared anchovy broth 
• ⅓ cup gochujang 
• 1 tablespoon gochugaru (optional for extra heat) 
• 1 tablespoon soy sauce 
• 1 tablespoon white sugar 
• 2 cloves garlic, minced 
• 3 green onions, cut into 3-inch pieces 

• 2 hard-boiled eggs 
• Cooked ramen noodles 
• Frozen Korean dumplings 
• Sesame seeds for garnish 

Remove the heads and innards from the dried anchovies.

In a saucepan, combine:

• 4 cups water 
• 8 prepared dried anchovies 
• 1 piece dried kelp 

Bring just to a gentle simmer over medium heat. Simmer for 15–20 minutes, avoiding a hard boil to keep the broth clean and smooth.

Remove and discard the anchovies and kelp. Set the broth aside.

Before making the tteokbokki, combine the water, ginger, lemon, and white sugar in a saucepan and bring to a gentle simmer.

Add the sliced fish cakes and simmer for 5–7 minutes.

Drain well and discard the cooking liquid.

I don't enjoy fish cakes that have a heavy fish flavor. This simple extra step removes much of that stronger taste while leaving them lightly sweet, fresh, and incredibly tender. It's one of the little details that always gets compliments.

Heat the oil in a skillet over medium-high heat.

Arrange the enoki mushrooms in an even layer and cook until both sides are golden brown and crispy.

Season lightly with salt and pepper, then set aside.

Don't add them to the tteokbokki yet.

In a large skillet or shallow pot, combine:

• Prepared anchovy broth 
• Gochujang 
• Gochugaru (if using) 
• Soy sauce 
• White sugar 
• Garlic 

Whisk together and bring to a gentle simmer.

Add the rice cakes to the simmering sauce.

Cook for 8–10 minutes, stirring occasionally, until the rice cakes become tender and the sauce thickens.

Stir in the prepared fish cakes and green onions.

If using boiled eggs, ramen, or dumplings, add them during the last few minutes of cooking.

Just before serving, toss the crispy enoki mushrooms with a spoonful of the tteokbokki sauce.

Pile them on top of each bowl instead of mixing them into the pot so they stay crispy while soaking up just enough of the spicy sauce.

Finish with sesame seeds if desired and serve immediately.

The two details that everyone remembers are the ginger-lemon fish cakes and the crispy enoki mushrooms. They're simple additions, but together they transform classic tteokbokki into something that feels a little more refined while still delivering all the chewy, spicy comfort that makes this Korean favorite so irresistible.