Fragrant Gomchwi Ssambap (Korean Wild Ginger Wraps)
Fragrant Gomchwi Ssambap (Korean Wild Ginger Wraps)
How to Make Gomchwi Ssambap: The Secret to Boiling Gomchwi and a Golden Recipe for Nutty Ssambap Jang (Wraps Sauce)!
Enjoy our Gomchwi Ssambap, made even more savory with the addition of nuts in the wraps sauce! Eating this fragrant dish filled with the freshness of gomchwi is sure to lift your spirits. We’ll guide you through the simple process of boiling gomchwi and share our golden recipe for a delicious wraps sauce.
Ssambap Ingredients- 100g Gomchwi (Korean Angelica Leaves)
- 1/2 Tbsp Salt
- 2 Bowls Cooked Rice
- 1 Tbsp Sesame Seeds
- 2 Tbsp Perilla Oil (Deulgireum)
Savory Nut Ssambap Jang (Wraps Sauce)- 1 Tbsp Minced Garlic
- 1 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Doenjang (Korean Soybean Paste)
- 2 Tbsp Perilla Oil (Deulgireum) (Sesame oil is also acceptable)
- 2 Tbsp Finely Ground Almonds
- 1/2 Tbsp Sugar
- 1 Tbsp Sesame Seeds
- 1 Tbsp Minced Green Onion
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Doenjang (Korean Soybean Paste)
- 2 Tbsp Perilla Oil (Deulgireum) (Sesame oil is also acceptable)
- 2 Tbsp Finely Ground Almonds
- 1/2 Tbsp Sugar
- 1 Tbsp Sesame Seeds
- 1 Tbsp Minced Green Onion
Cooking Instructions
Step 1
First, carefully wash 100g of fresh gomchwi under running water. It’s important to thoroughly clean any dirt or debris from between the leaves.
Step 2
Bring a pot of water to a rolling boil, then add 1/2 tablespoon of salt. Adding salt not only seasons the gomchwi but also helps maintain its vibrant green color and reduce any bitterness.
Step 3
Gently submerge the gomchwi stems into the boiling water first and blanch for about 20 seconds. Be careful not to overcook, as this can make the gomchwi lose its crisp texture.
Step 4
Immediately remove the blanched gomchwi and plunge it into cold water to stop the cooking process. This step is crucial for preserving the bright green color and crispness.
Step 5
After draining the gomchwi from the cold water, trim the tough stem parts to about 2cm in length, making them easier to eat. The leaves can remain whole.
Step 6
Now, let’s prepare the savory ssambap sauce! In a bowl, add 1 tablespoon of minced garlic.
Step 7
Next, add 1 tablespoon of gochujang.
Step 8
Add 2 tablespoons of doenjang and mix the ingredients well.
Step 9
Pour in 2 tablespoons of perilla oil for added richness. (Sesame oil can be used as an alternative.)
Step 10
For a nutty flavor, add 2 tablespoons of finely ground almonds.
Step 11
Stir in 1 tablespoon of sesame seeds.
Step 12
Add 1/2 tablespoon of sugar to provide a subtle sweetness.
Step 13
Finally, add 1 tablespoon of minced green onion for a fresh aroma. Mix everything thoroughly until well combined to create your delicious ssambap sauce!
Step 14
For the cooked rice (2 bowls), add 1 tablespoon of sesame seeds to enhance its nutty flavor.
Step 15
Mix in 2 tablespoons of perilla oil and combine well with the rice. Seasoning the rice this way makes the ssambap even more flavorful.
Step 16
Take portions of the seasoned rice and shape them into neat balls. Then, gently wrap each rice ball with a prepared gomchwi leaf to complete your fragrant and delicious gomchwi ssambap! Serve with the ssambap sauce.
Step 17
Enjoy your meal made with care today!
