Healthy & Delicious Kale Ssambap (with Special Ssamjang)
Easy Kale Ssambap Recipe Using Ingredients You Already Have!
Do you only drink kale as a juice? Seeing Cha Ye-ryun make Kale Ssambap on ‘Stars’ Top Recipe’ inspired me to create this healthy and delicious dish using ingredients from my own kitchen. I heard there’s a famous Kale Ssambap restaurant in Seongsu-dong! This recipe is similar to the broadcast version but with a few personal twists, adapted from the ingredients I had on hand. Please refer to it and feel free to make your own adjustments. Enjoy this nutritious meal!
Flavorful Special Ssamjang Ingredients
- 1/2 Onion (finely chopped)
- 10 Mini King Oyster Mushrooms (chopped into small pieces)
- 1/2 Small Zucchini (chopped into small pieces)
- 1/2 Block Firm Tofu (cubed)
- 2 Tbsp Doenjang (Korean soybean paste)
- Gochugaru (Korean chili flakes) to taste
- 1 Tbsp Allulose (or honey)
- 100g Ground Pork
- Water as needed
- 1 Tbsp Mirin (or cooking wine)
- A pinch of minced garlic
- A pinch of black pepper
Fresh and Crisp Kale Wraps
- 12 Kale Leaves
- A splash of vinegar (for blanching)
- 2 Bowls of Cooked Brown Rice (or white rice)
- A drizzle of sesame oil
- A pinch of salt
- 12 Kale Leaves
- A splash of vinegar (for blanching)
- 2 Bowls of Cooked Brown Rice (or white rice)
- A drizzle of sesame oil
- A pinch of salt
Cooking Instructions
Step 1
First, thoroughly wash the kale leaves for the wraps. Washing them with a splash of vinegar helps ensure they are clean and ready for use.
Step 2
After washing, let the excess water drain from the kale leaves. Bring a pot of water to a boil with a pinch of salt, and blanch the kale for about 2-3 minutes, just until it turns bright green and slightly tender. Once blanched, immediately remove the kale and rinse it under cold water. This rinsing step helps to maintain its vibrant color and firm texture.
Step 3
Now, let’s prepare the ground pork for the ssamjang. In a bowl, combine the ground pork with minced garlic, mirin, and black pepper. Mix well and let it marinate for about 10 minutes. For 100g of pork, 1 tablespoon of mirin is a good amount. (I used a bit less pork than specified as that’s what I had on hand, so feel free to adjust according to your ingredients!)
Step 4
Next, chop the vegetables for the ssamjang. Finely dice the onion, mini king oyster mushrooms, and zucchini into small, bite-sized pieces. While some recipes call for shiitake mushrooms, mini king oyster mushrooms offer a wonderful texture if you prefer a milder flavor. I used a similar amount of zucchini and mushrooms.
Step 5
Let’s start making the special ssamjang! Heat a pan over medium heat with a little cooking oil. Add the marinated ground pork and stir-fry until it’s nicely browned and cooked through. Sautéing the pork well will release its delicious flavors.
Step 6
Once the pork is cooked, add the diced onion, mushrooms, and zucchini to the pan all at once. Stir-fry the vegetables with the pork. This step helps to bring out the natural sweetness of the vegetables and adds a wonderful depth of flavor to the ssamjang.
Step 7
Pour in some water to create a sauce base. While using broth or rice water can enhance the flavor, I opted to use the water from blanching the kale for a subtle, natural taste. For a rich ssamjang, you want the liquid to be just enough to simmer the ingredients, not fully submerge them.
Step 8
Now, add the doenjang (Korean soybean paste). I used 2 tablespoons, but the saltiness of doenjang can vary greatly between brands and types. Taste and adjust the amount to your preference. The original recipe suggested a mix of homemade and store-bought doenjang, but I only had homemade. It turned out a little saltier than I expected, so I might use less next time!
Step 9
Stir the doenjang to dissolve it into the liquid. Add the gochugaru (chili flakes) for a touch of heat and allulose for a mild sweetness (a great alternative to honey!). Bring the mixture to a simmer, then add the cubed tofu. Continue to cook until the sauce thickens to a rich, 자작 (jajak – not too watery) consistency. Simmering slowly allows the flavors to meld beautifully.
Step 10
While the ssamjang is simmering, let’s assemble the kale wraps. Prepare your cooked rice (brown or white, whichever you prefer) by mixing it with a pinch of salt and a drizzle of sesame oil. Form small, compact balls of rice, then place each ball onto a blanched kale leaf and carefully wrap it up. These are delightful little parcels of goodness!
Step 11
And here it is, the finished dish! Spoon a generous portion of the delicious ssamjang into a serving bowl. Arrange the beautifully wrapped kale쌈 (ssam) around the bowl. Enjoy this healthy, flavorful, and satisfying Kale Ssambap meal!
