For the Blackberry Ssamjang
1 C frozen Oregon blackberries
1 T white onion, grated or finely minced
2 cloves garlic, finely minced
3 T honey
1 T sesame oil
1” piece of ginger, peeled and grated or finely minced
2 T chile flake (preferably Korean)
⅓ C doenjang* or red miso
For the Ssam
2 LB flank steak
2 T rice vinegar
1 T soy sauce
1 T honey
3 C steamed white rice
2 heads butter lettuce leaves (washed and patted dry)
1½ C kimchi
2 Persian cucumbers, julienned
Sesame seeds and sliced scallions for garnish
*Doenjang is a Korean fermented soybean paste similar to miso but more salty and pungent. It’s available in small tubs in Asian grocery stores,and lasts forever.
In a small pot over medium-low heat, combine all ssamjang ingredients together EXCEPT for the doenjang (or miso).
Simmer for about 10-15 minutes, until the blackberries have broken down completely. Stir in the doenjang and remove from heat. Allow to cool for 15 minutes.
Combine the steak with rice vinegar, soy sauce, honey, and ½ cup of the ssamjang. Massage the sauce into the meat and marinate for at least an hour (up to overnight, but pull the meat and marinade out of the fridge for an hour before cooking).
Cook the rice while the steak is marinating.
Grill the steak over high heat for 4-5 minutes per side, or until an instant-read thermometer reads 135-140°F for medium rare (the best temp for flank steak) or 145-150°F for medium. This cut will become tough if cooked past medium!
Allow the steak to rest at room temperature, draped loosely with foil, for 10-15 minutes while you prepare the tray of lettuce and sides for serving.
Thinly slice the steak across the grain and serve with the lettuce, rice, kimchi, cucumbers, and Oregon blackberry ssamjang.
To eat, take a lettuce leaf and spoon on a little rice and kimchi, layer on sliced steak, and then spoon on the ssamjang. You should be able to eat each wrap in a bite or two. Enjoy!