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Korean Ssambap
9 kinds of Korean Style Leaf Wraps and Rice
Special Dish for this Weekend Ssambap (Korean lettuce wrap rice) with delicious spring herbs.
Simply place a spoonful of rice on a leafy vegetable and wrap it up tightly with a special ssamjang sauce.
If you're worried about the sauce being too salty, try adding tofu to mellow out the flavor.
Canned tuna mixed with mayonnaise, doenjang ( 된장 soybean paste), green onions, sesame seeds, and red pepper flakes also pairs well with various vegetables.
If you like it spicy, adding chopped red pepper is a great way to add some heat.
Dried anchovies, stir-fried with gochujang ( 고추장 red pepper paste), are also a great addition to the 'common' ssam vegetable, perilla leaves.
It's fun to eat each one individually, but if the rain stops this weekend, pack them in an airtight container and enjoy them on a picnic.
Muewit ssambap 머윗잎 쌈밥
Ingredients : 200g rice, 10 muewit leaves, a pinch of salt, ssamjang (2 tbsp. doenjang, 1 tsp. red pepper flakes, corn syrup, fish sauce, 2 tbsp. water, a pinch of sesame seeds)
1. Soak the muewit leaves in cold water to remove bitterness, then snap off the stems, peel off the skin, wash them, and blanch them lightly.
2. Mix the ingredients in a bowl to make the ssamjang sauce.
3. Make bite-sized rice balls, wrap them with the blanched muewit leaves, and spread the ssamjang sauce on top.
Chwinamul ssambap 취나물 쌈밥
Ingredients : 20 chwinamul stems, a pinch of salted eggs, sesame oil, 2 cups of rice, seasoning sauce (2 tbsp. ssamjang, 1/2 tbsp. mayonnaise, a pinch of sesame seeds)
1. Prepare tender chwinamul by washing them, then boiling them until the stems are tender, and rinsing them in cold water and squeezing out the excess water.
2. Add sesame oil and salt to the hot rice and mix well.
3. Mix the ingredients in a bowl to make the seasoning sauce.
4. Place one chwinamul stem on a plate, place a spoonful of rice on top, wrap it up like a wrap, and top it off with salted eggs and the seasoning sauce.
Gamtae Maeseng-i Makjang Ssam (Pickled Dried Pollack with Fermented Seafood Sauce Wraps)
감태 매생이막장쌈
Ingredients : 2-3 sheets of seasoned gamtae (pickled dried pollack), 1 bowl of rice, 2-3 sheets of dolgim (dried laver), 40g of miyeok (dried seaweed), 50g of young greens, 100g of maeseng-i (fermented seafood sauce) including honghap-sal (mussel meat), 20g of saewoo-sal (shrimp meat), 2 tablespoons of doenjang (soybean paste) and chopped onions, 1 tablespoon of cheonggukjang (fermented soybean paste), gochujang (red chili paste), chopped garlic and green onions each, and 2 cups of water.
1. Put all the ingredients for the sauce in a pot and stir well until it starts boiling. When it thickens, turn off the heat.
2. Soak miyeok in cold water, cut gamtae into bite-sized pieces, and roll the rice into 2cm-sized balls.
3. Cut the soaked miyeok into 4cm pieces and wrap them around the rice balls.
4. Put the miyeok rice balls on a plate, add dolgim, gamtae, and young greens, and dip them in the sauce before eating.
Jo-gaet-sal (Abalone) Cheonggukjang Ssamjang (Fermented Soybean Paste and Red Chili Paste) with Cabbage Wraps
조갯살 청국장 쌈장과 양배추 쌈밥
Ingredients : 100g of jo-gaet-sal (abalone), 1 tablespoon each of cheongju (rice wine), cheonggukjang (fermented soybean paste), doenjang (soybean paste), gochutgaru (red chili flakes), and chopped garlic, 1/2 cup of anchovy broth, 2 tablespoons each of chopped onion and chopped green chili pepper, 1 teaspoon each of sesame oil and sesame seeds, 3-4 cabbage leaves, 30g of chamnamul (Korean wild sesame), 2 bowls of rice, and cooking oil.
1. Rinse jo-gaet-sal in running water and pat it dry.
2. Heat cooking oil in a pan and stir-fry the jo-gaet-sal.
3. Add cheongju to remove any fishy smell.
4. Add cheonggukjang, doenjang, and anchovy broth to the pan and mix well.
Then, add chopped onion, green chili pepper, gochutgaru, and chopped garlic.
5. When the mixture starts boiling and thickens, add sesame oil and sesame seeds to make the cheonggukjang ssamjang.
6. Cut the cabbage leaves in half and steam them for 10 minutes.
7. Blanch chamnamul in boiling water and squeeze out the excess water.
8. Place rice on the cabbage leaves, wrap them up, and tie them with chamnamul.
Serve with the jo-gaet-sal cheonggukjang ssamjang on the side.
Yulmu Fermented Soybean Paste Rice Wrapped in Pumpkin Leaves 율무 강된장 호박잎 쌈밥
Ingredients : 1 serving of yulmu rice, 1 package of store-bought fermented soybean paste, 10 small pumpkin leaves, 1 cup of water, 1/2 green chili pepper, 1/4 onion and 1/4 zucchini
1. Chop the onion and zucchini into coarse pieces, and finely slice the green chili pepper.
2. In a pot, add the store-bought fermented soybean paste, onion, zucchini, and green chili pepper from step 1, cover with a lid, and boil over medium heat for 3-4 minutes. Transfer to a dish.
3. Remove the tough fibers from the back of the pumpkin leaves, add them to a pot with enough water to cover them, and boil over low heat until wilted. Remove from the heat.
4. On a cutting board, place a pumpkin leaf and add 1 tablespoon of yulmu rice and 1 teaspoon of the soybean paste mixture from step 2. Wrap the leaf around the filling.
5. Repeat step 4 to make the remaining wraps and pack them all in a lunch box.
Korean Parsley Rice Wraps 근대쌈밥
Ingredients : 1 serving of brown rice, 10 Korean parsley leaves, a pinch of salt, 2 tablespoons of soybean paste, 2 tablespoons of water, 1 tablespoon of red pepper paste, 1 tablespoon of chopped onion, 1 tablespoon of rice wine, 1 tablespoon of sesame oil, 1 tablespoon of minced garlic, and 1 teaspoon of sugar
1. Cook brown rice by mixing brown rice and glutinous rice together.
2. Boil water with a pinch of salt, blanch the Korean parsley leaves, rinse them in cold water, and lay them out on a plate to cool.
3. In a pan, sauté the chopped onion and minced garlic.
Add the soybean paste, red pepper paste, and water, and cook until smooth.
Then add the sugar, rice wine, and sesame oil, and mix well to make the dipping sauce.
4. Scoop a bite-sized amount of rice and place it on a Korean parsley leaf.
Add a teaspoon of the dipping sauce, wrap the leaf around the filling, and roll it up tightly.
Mixed Grain Perilla Leaf Wrap Rice 오곡 깻잎쌈밥
Ingredients : 1 cup of fermented barley, 1/2 cup each of job's tears, foxtail millet, glutinous millet, and soybeans, perilla leaf pickles, some water
2. Rinse the fermented barley, job's tears, foxtail millet, glutinous millet, and soybeans thoroughly and remove excess water by draining in a sieve after soaking.
2. Put the grains from step 1 in a pot, add water, and cook until the rice is fluffy.
3. Scoop up the rice from step 2 into bite-sized portions, place on the perilla leaf pickle, and roll it up to make a rice wrap.
Flying Fish Roe Vietnamese Rice Wrap 날치알 월남쌈밥
Ingredients : 3 tablespoons of flying fish roe, 1/3 each of red and yellow bell peppers, some red leaf lettuce, 10 perilla leaves, 1 bowl of rice, 5 Vietnamese rice wraps, peanut sauce (2 tablespoons of peanut butter, 2 teaspoons of soy sauce and sugar, 1 tablespoon of dashima broth, 1/2 teaspoon of vinegar)
1. Thaw the frozen flying fish roe in salt water, drain in a sieve, and remove excess water.
2. Slice the bell peppers and red leaf lettuce thinly.
Cut the Vietnamese rice wraps in half.
Form the rice into bite-sized balls.
3. Make the peanut sauce according to the recipe and microwave for 6-7 seconds until smooth.
4. Soak the Vietnamese rice wraps in warm water, place a perilla leaf on top, and add the rice and sliced vegetables.
Roll it up, adding flying fish roe on top.
5. Serve the completed Vietnamese rice wraps on a plate and serve with peanut sauce.
Squeeze lemon juice over the flying fish roe or sprinkle some chili pepper before eating for a refreshing and spicy flavor.
Kimchi Egg Rice Wraps 김치 달걀쌈밥
Ingredients : 2 eggs, 1/2 cup of chopped kimchi, 1 bowl of cooked rice, 5cm of green onion, 1/2 sheet of toasted seaweed, 10 stalks of water parsley, 1 teaspoon of sesame seeds, a pinch of salt, and some cooking oil.
1. Beat the eggs in a bowl and season with a pinch of salt.
2. Heat some cooking oil in a square pan and pour in the beaten eggs to make a thin omelet. Once cooled, cut it into 8x8cm squares.
3. Chop the kimchi and slice the green onion.
4. Toast the seaweed in a heated pan, put it in a plastic bag, and crush it.
5. Blanch the water parsley in salted boiling water, drain, and squeeze out any excess water.
6. In a heated pan, add some olive oil and stir-fry the chopped kimchi until fragrant.
7. Add the rice to the pan and stir-fry, adding the green onion, seaweed, salt, and sesame seeds.
8. Place a square of the egg omelet diagonally on a cutting board, add a spoonful of the rice mixture, and fold the sides over before rolling up.
9. Tie up the roll with blanched water parsley and trim the ends.
All right reserved : https://n.news.naver.com/mnews/article/145/0000018667?sid=103
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