📝 About This Recipe
Ssambap is a beloved Korean classic that celebrates the harmony of earth and sea, featuring seasoned rice parcels nestled in vibrant, nutrient-dense leaves. This dish centers around 'Ssamjang,' a thick, umami-rich paste that balances fermented soybean and chili, creating a flavor profile that is simultaneously salty, sweet, and spicy. Perfect as a communal meal or a sophisticated appetizer, these bite-sized wraps offer a refreshing crunch and a soul-satisfying taste of Korean home cooking.
🥗 Ingredients
The Wraps
- 1 head Green Leaf Lettuce (washed and patted dry)
- 20 pieces Perilla Leaves (Kkaennip) (stems trimmed)
- 8-10 pieces Cabbage Leaves (large outer leaves, steamed until pliable)
- 10 pieces Blanched Pumpkin Leaves (optional, for authentic texture)
The Seasoned Rice
- 3 cups Short-grain White Rice (cooked and warm)
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Toasted Sesame Seeds (crushed slightly)
- 1/2 teaspoon Salt (to taste)
Signature Ssamjang Sauce
- 3 tablespoons Doenjang (Korean fermented soybean paste)
- 1 tablespoon Gochujang (Korean red chili paste)
- 2 cloves Garlic (minced)
- 1 stalk Green Onion (finely chopped)
- 1 tablespoon Honey or Maple Syrup (to balance the saltiness)
- 2 teaspoons Toasted Sesame Oil
Optional Fillings & Garnish
- 200 grams Bulgogi or Grilled Pork (thinly sliced and cooked)
- 2 pieces Fresh Chili Peppers (sliced into thin rounds)
👨🍳 Instructions
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1
Thoroughly wash all the greens (lettuce, perilla, cabbage) in cold water. Spin them dry or pat gently with a towel; excess water will make the wraps soggy.
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2
If using cabbage or pumpkin leaves, steam them for 3-5 minutes until they are soft and pliable, then immediately plunge into an ice bath to stop the cooking and preserve the color.
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3
In a large mixing bowl, combine the warm cooked rice with 1 tablespoon of sesame oil, sesame seeds, and a pinch of salt. Mix gently using a folding motion to avoid mashing the grains.
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4
Prepare the Ssamjang by whisking together the doenjang, gochujang, minced garlic, chopped green onion, honey, and 2 teaspoons of sesame oil in a small bowl until smooth.
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5
If you are including protein, ensure your meat is cooked, seasoned, and cut into small, bite-sized pieces that will fit easily inside a leaf.
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6
To assemble individual wraps (the 'Bap' style), take a small amount of rice (about 1.5 tablespoons) and roll it into a neat oval ball using dampened hands.
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7
Place one leaf (or a combination like lettuce topped with a perilla leaf) flat on your palm.
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8
Place the rice ball in the center of the leaf. If adding meat, place a small piece on top of the rice.
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9
Add a small dollop (about 1/2 teaspoon) of the prepared Ssamjang directly onto the rice or meat.
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10
Carefully fold the bottom of the leaf up, then the sides inward, creating a small, open-faced or fully enclosed pouch.
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11
For the steamed cabbage wraps, roll them tightly like a small burrito to ensure they hold their shape on the serving platter.
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12
Arrange the prepared wraps on a large decorative plate, alternating colors and leaf types for a beautiful visual presentation.
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13
Garnish the top of each wrap with a thin slice of fresh chili pepper or an extra sprinkle of sesame seeds for a professional finish.
💡 Chef's Tips
For the best flavor, use high-quality toasted sesame oil; the aroma is central to the dish. If you find the Ssamjang too salty, add a tablespoon of finely chopped walnuts or sunflower seeds to mellow it out and add crunch. Always ensure the rice is warm when seasoning, as it absorbs the sesame oil and salt much better than cold rice. When using perilla leaves, place the rough/dull side facing up before adding rice so the smooth, shiny side faces the eater. If serving at a party, keep the greens in a bowl of ice water until the very last moment to ensure maximum crispness.
🍽️ Serving Suggestions
Pair with a light, clear soybean paste soup (Doenjang-guk) to cleanse the palate between bites. Serve alongside a chilled bottle of Korean Barley Tea (Boricha) or a crisp Rice Wine (Makgeolli). Include a side of spicy Radish Kimchi (Kkakdugi) for an extra fermented kick. Add a small dish of raw garlic slices and green chilies on the table for those who enjoy more heat. Works beautifully as a light lunch or as part of a larger Korean BBQ spread.