Crispy and Aromatic Burdock Leaf Ssambap
Crispy and Aromatic Burdock Leaf Ssambap
Healthy Ssambap Made with Seasonal Burdock Leaves, Steamed Burdock Leaf Dish
Make delicious ssam-bap using fresh, seasonal burdock leaves that are tender and fragrant. Serve with rice and seasoning for a bountiful meal.
Ingredients- 1 bowl of warm rice
- Fresh burdock leaves (appropriate amount)
- A little minced Cheongyang chili pepper paste
Cooking Instructions
Step 1
Here are the fresh burdock leaves, the star of today’s dish. Although the leaves look large, they become surprisingly tender when lightly steamed, making them perfect for wrapping ssam-bap.
Step 2
Burdock leaves can have fibrous stems. To remove them, gently bend the end of the stem and pull it towards the leaf, much like peeling a thread. This process neatly removes the fibers, ensuring a smooth texture when you bite into the leaf.
Step 3
After removing the fibers and washing the burdock leaves thoroughly, soak them in a solution of water and vinegar for about 5 minutes. This step helps to reduce any potential bitterness and enhances their freshness. Rinse them under cold water and gently pat them dry before use.
Step 4
Once your steamer is ready with boiling water, place the prepared burdock leaves inside and steam for approximately 5 minutes. Be careful not to over-steam, as this can make the leaves mushy and lose their texture. A short steaming time is sufficient to achieve tenderness. Keep an eye on the timer!
Step 5
These are the burdock leaves after steaming for 5 minutes. As you can see, they have become wonderfully tender. The leaves retain a vibrant green color and feel soft to the touch.
Step 6
For the ssam-bap seasoning, we’ve prepared a spicy minced Cheongyang chili paste that will awaken your appetite with its zesty kick. If you don’t have this, a regular ssamjang (Korean dipping sauce) will also work beautifully. Feel free to choose what suits your taste!
Step 7
When making the ssam-bap wraps, it’s best to place the rice on the lighter, slightly rougher outer side of the leaf, rather than the greener inner side. This helps the rice stay in place without sliding off.
Step 8
Spread a burdock leaf flat, place a portion of warm rice on the lighter side, and then add a small amount of the prepared chili paste on top of the rice. If the chili paste is too spicy, you can adjust the amount, or use ssamjang as an alternative.
Step 9
Now, gently fold in the sides of the leaf and then carefully roll it up from one end to the other, ensuring the rice stays intact. Avoid rolling too tightly at first, as this might tear the leaf. The key is to roll gently, encasing the filling securely.
Step 10
Voilà! Your healthy burdock leaf ssam-bap is ready, featuring the fresh aroma of burdock leaves, perfectly cooked rice, and a spicy kick from the seasoning. Enjoy your delicious meal!
