Ddeokgalbi and Fresh Sprout Wraps
Ddeokgalbi and Fresh Sprout Wraps
Beat the Summer Heat with this Diet-Friendly Ddeokgalbi and Sprout Wrap!
Summer has arrived with a sudden heatwave, and it’s easy to lose your appetite. What if you could enjoy a light yet satisfying meal that’s also healthy? This recipe for Ddeokgalbi and Sprout Wraps, inspired by fresh spring rolls, is perfect for those hot days. We’ll be pairing tender, savory Ddeokgalbi with a colorful medley of crisp sprouts and vegetables, all wrapped in soft rice paper and drizzled with a zesty honey-mustard dressing. It’s a refreshing and delightful way to tantalize your taste buds and stay energized throughout the summer!
Ddeokgalbi and Sprout Wrap Ingredients- 6 pieces Ddeokgalbi (Korean grilled short rib patties)
- 1 handful fresh sprouts (e.g., alfalfa, bean sprouts)
- 1 handful radish sprouts
- 1/2 cucumber
- 6 round pickled radish wraps (Ssammu)
- 6 sheets rice paper
Zesty Honey Mustard Dressing- 1 Tbsp honey
- 1 tsp mustard (or to taste)
- 1.5 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp honey
- 1 tsp mustard (or to taste)
- 1.5 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp water
Cooking Instructions
Step 1
Let’s start by making the zesty honey mustard dressing that will elevate our wraps. In a small bowl, combine 1 tablespoon of honey, 1 teaspoon of mustard, 1.5 tablespoons of vinegar, 1 tablespoon of soy sauce, and 1 tablespoon of water. Whisk everything together with a small whisk or spoon until smooth and well combined. Taste the dressing and adjust the sweetness with more honey or a pinch of salt if needed. Cover and chill the dressing in the refrigerator until ready to serve.
Step 2
Wash the cucumber thoroughly. Then, slice it into thin, long matchsticks. These julienned cucumbers will add a wonderful crispness to our wraps.
Step 3
Gently rinse the fresh sprouts and radish sprouts under cold running water. Pat them dry with a paper towel or let them air dry slightly. These vibrant greens will bring freshness and a delicate crunch.
Step 4
Now, let’s cook the star of our wraps: the Ddeokgalbi. Heat a skillet over medium heat. Place the Ddeokgalbi patties in the hot pan and grill them until they are golden brown and cooked through on both sides. Be mindful of the heat to prevent them from burning.
Step 5
Once the Ddeokgalbi is nicely grilled, let it cool slightly. Then, slice the patties into long, rectangular pieces. This shape will make them easier to roll neatly inside the rice paper. With all our ingredients prepped, it’s time to assemble the Ddeokgalbi and Sprout Wraps!
Step 6
Prepare a shallow dish with warm water. Dip one sheet of rice paper into the warm water for about 15-20 seconds, or until it becomes pliable and soft. Be careful not to oversoak, as it can tear easily. Gently lift the softened rice paper and let any excess water drip off.
Step 7
Carefully lay the softened rice paper flat on a clean surface. Place one sheet of pickled radish wrap (Ssammu) in the center of the rice paper. The Ssammu will help cut through the richness of the Ddeokgalbi and add a subtle tang.
Step 8
On top of the Ssammu, arrange a portion of the julienned cucumber, fresh sprouts, and radish sprouts. Don’t overfill, or it will be difficult to roll.
Step 9
Finally, place a slice of the grilled Ddeokgalbi on top of the vegetables. This savory patty will be the delicious core of your wrap.
Step 10
Now, let’s wrap it up! Fold the bottom edge of the rice paper over the filling. Then, fold in the sides, and tightly roll the wrap upwards towards the top edge. You’ll have a beautiful, neat Ddeokgalbi and Sprout Wrap! See? It’s incredibly simple!
Step 11
Ta-da! Your delicious and healthy Ddeokgalbi and Sprout Wraps are ready. Serve them with the prepared zesty honey mustard dressing for a truly delightful experience!
