Ssambap, a Korean staple dish, is made by wrapping a piece of seasoned grilled meat with rice and various pickled vegetables. It is topped with a delicious sauce called ssamjang.
Traditionally, ssambap is made with lettuce, perilla leaves or kale but other vegetables can be used as well. It can be a delicious meal or an appetizer.
Ssambap (pronounced ssam-bap) is a popular Korean dish that is usually eaten at a restaurant. It typically features a lettuce wrap, rice, grilled meat, kimchi and other condiments. It is also a great meal for a picnic or midday snack.
The word “ssambap” comes from the Korean word ssam, which means “wrap” and is used to describe any food that is wrapped in leaves or seaweed. In ssambap, the leaves can be any edible vegetable such as lettuce, Korean perilla leaves, squash leaves, kale or cabbage. Edible seaweeds such as brown seaweed and kelp / kombu are often used as well.
It is common to see a variety of protein fillings in ssambap, from red meat such as beef bulgogi to chicken and fish. Vegetarian versions are also possible and can include sauteed mushrooms or a variety of other vegetables such as bok choy, radish and cucumbers.
A staple for ssambap is the seasoned and spicy ssamjang (wrap sauce). Gochujang (fire red pepper paste) and doenjang (soybean paste) are also popular options.
Some people use a combination of ssamjang, kimchi and other flavors in their ssambap to add extra depth to the flavor profile. Others like to add pungent raw or cooked garlic, scallions, raw sliced hot peppers or sweet onion slices.
The best part about ssambap is that it is easy to make and can be prepared ahead of time so that you can have it on hand for your next get-together. Depending on the ingredients, this dish can be served hot or at room temperature and can even last for a few days in the refrigerator.
You can serve the ssambap at a restaurant or at home for a fun family dinner. It is also a great meal to take to work or pack in your lunch box. You can also add various vegetables such as green beans, carrots and cabbage to your ssambap to make it even more healthy.
As you may know, kimchi is a delicious ingredient in many different recipes. For instance, it can be used as a salad, side dish, marinade for grilled meat, and in ssambap (wrap) recipe.
Ssambap is a Korean meal consisting of rice wrapped with vegetables, seasoned with a spicy or savory sauce. It can be a quick lunch or a light dinner, and is often eaten on picnics or as a midday snack.
You can use a variety of vegetables for this ssambap recipe, including cabbage, lettuce, zucchini, perilla leaves and more. You can also try using mushroom, which has a slightly meaty texture and is delicious with the ssambap sauce.
To make ssambap, start by preparing the rice and kimchi. First, wash the rice and drain it completely. Then, season it with salt and sesame oil.
After the rice is cooled, place it on a cling wrap and compact it with your palms to create a small roll. This should be about the size of a kimchi leaf.
Now put a piece of the kimchi in the middle of the rice roll. Roll it up tightly and wrap the kimchi around the rice. Repeat until you have used all the kimchi.
Once you’ve made ssambap, you can serve it with various cooked vegetables and a bowl of ssamjang (wrap sauce) on the side. The ssamjang is usually spicy and is great with any of the wrap fillings.
The kimchi can be fresh or fermented, depending on your preference. Traditionally, kimchi is salted with coarse salt, but finer salt can be used if you prefer a milder taste.
You can also salt the cabbage by putting it in a colander and sprinkling it with a large amount of salt. After the salt has been applied, rinse the kimchi thoroughly and drain it.
Ssambap is a Korean lettuce wrap made with grilled meat, rice and various tangy condiments like kimchi. This tasty and easy to make dish can be enjoyed as a meal or just for fun.
To create a ssambap worthy of the name, use the right ingredients for the job. You’ll need a good quality short grain rice (like basmati), an assortment of vegetables, some seasoned sauce and maybe even a bit of kimchi.
Traditionally, pork belly is the star of the show wrapped in cabbage leaves, but you can also find versions with short ribs or ribeye steak. Ssambap is often paired with a spicy-salty dipping sauce called ssamjang, which is a blend of pepper paste, soybean paste, sesame oil, brown sugar and garlic.
Other traditional accompaniments include cabbage leaves and carrots, which are particularly popular in spring and summer. The best part about ssambap is that it can be made ahead of time and kept in the fridge until you’re ready to eat it. There are so many different variations on this theme you won’t be hard pressed to find the one that fits your personal preferences. It’s also a great choice for a healthy midday snack, picnic or portable dinner.
Ssambap, or Korean lettuce wraps, are an easy way to make a healthy meal. They are a perfect fit for any diet plan as they can help you feel fuller and stay energized longer.
Sambap can be made with almost any leafy vegetable. Typically, red leaf lettuce is used but other types of vegetables such as steamed cabbage and kaenip (perilla) leaves are also popular.
Usually, ssambap involves wrapping rice in a leafy vegetable, sometimes served with ssamjang sauce on the side. This method is often found in jokbal places, but you can also use any other type of lettuce or leafy vegetable to make ssambap at home.
If you are making ssambap with vegetables, then the first step is to steam your chosen leaves. For cabbage, steam them for 14-15 minutes until the thickest part is translucent and the leaves are soft but not mushy. You may prefer to steam them for a bit longer if you have tougher, larger leaves.
Blanching is another common method for ssambap preparation. If you are using ssam greens such as perilla, kale and squash leaves, then prepare an ice bath. Plunge the blanched leaves into the ice bath for a few seconds to stop the cooking process.
Once the leaves have cooled down, you can prepare the rice. To serve, mix the rice with a few ingredients and scoop out some seasoned rice into bite sized balls.
This is a fun and tasty recipe that you can make with your friends and family. It’s also great for a quick midday snack, picnic or take-out meal.
If you are looking for a new ssambap recipe, then this is the one to try! It is a fun way to enjoy ssambap and the ingredients are easy to prep. You can even prepare them a few days ahead and assemble the ssambap when you are ready to eat it.
Ssambap is a Korean dish that usually involves rice and some sort of protein (bulgogi, grilled pork belly or kkongchi jorim) wrapped in lettuce leaves. It’s a delicious dish that can be served in many different ways.
The main sauce that gives this dish it’s unique flavor is called ssamjang, or the Korean dipping sauce. It’s a delicious mix of umami-packed fermented soybean paste and gochujang. It’s also very easy to make at home and can be used as a dipping sauce for other dishes or on bibimbap!
There are several different types of ssamjang, but they all have one thing in common: they’re both spicy and salty. They’re perfect with a variety of grilled meats and vegetables!
To make the ssamjang, combine all ingredients in a medium bowl and stir until well blended. You can store the sauce in your refrigerator for up to a month and just add more water or extra sesame oil as needed.
Traditionally, ssamjang is made with gochujang and doenjang, but other flavors can be substituted as long as they’re spicy-sweet and full of garlic! You can use it to eat with a variety of vegetables or as a dipping sauce for other dishes.
Preparing the ssamjang is pretty simple and only takes about 10 minutes! You can even make it ahead of time and reheat in the microwave for a quick meal!
When you’re ready to serve ssambap, place a lettuce leaf in your palm and top it with spoonfuls of rice and mushroom “bulgogi.” Drizzle with the ssamjang and shape into a bite-sized ssambap pouch.
Ssamjang is a great dipping sauce for various foods, but it’s especially popular with ssam. It can be poured over steamed greens, or rolled up in thin rice paper wraps to form a mini meal!