Healthy & Easy Kale Ssambap with Savory Tuna Jang
Super Simple Recipe for Kale Ssambap and Tuna Jang
Learn how to make nutritious Kale Ssambap served with an incredibly easy and delicious Tuna Jang. This recipe is perfect for a wholesome and satisfying meal, even on busy days!
Kale Ssambap
- 12 fresh kale leaves
- 1.5 bowls of cooked rice
- A pinch of salt
Tuna Jang (Tuna Dipping Sauce)
- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp doenjang (Korean soybean paste)
- 1 can of tuna (drained)
- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp doenjang (Korean soybean paste)
- 1 can of tuna (drained)
Cooking Instructions
Step 1
First, let’s prepare the delicious Tuna Jang to accompany the rice wraps. In a mixing bowl, combine 1 tablespoon of minced garlic, 1 tablespoon of gochujang, and 2 tablespoons of doenjang. Add one can of drained tuna to the bowl. Mix everything together thoroughly with a spoon until well combined. There’s no need to cook this mixture; it’s ready to serve as is! The savory richness of the tuna perfectly complements the deep, fermented flavors of the pastes.
Step 2
Now, let’s get the star of our Ssambap – the kale leaves. Rinse the fresh kale leaves one by one under running water. Make sure to wash them thoroughly to remove any dirt or grit that might be trapped between the leaves.
Step 3
Prepare the water for blanching the kale. Fill a pot with plenty of water and bring it to a boil. Once the water is boiling, add a pinch of salt. Adding a little salt helps to enhance the vibrant green color of the kale and improves its flavor.
Step 4
When the water is at a rolling boil, carefully add the washed kale leaves. You only need to blanch them briefly for about 30 seconds. Blanching them for too long will make them mushy, so a quick dip is key to retaining their crisp texture.
Step 5
After blanching, immediately remove the kale leaves from the hot water and rinse them under cold running water. This stops the cooking process and helps to preserve the kale’s bright green color and satisfying crunch.
Step 6
Place a portion of the warm cooked rice (about 1.5 bowls in total) onto the back side of each blanched kale leaf, where the stem is thicker. Be mindful not to overfill the leaves, as it can make rolling difficult. Aim for a size that’s easy to eat in one bite.
Step 7
Trim off the pointed top part of the kale leaf. This step makes the Ssambap look neater and easier to handle once it’s rolled.
Step 8
Now, it’s time to roll the Ssambap. Starting from the bottom edge of the kale leaf where the rice is placed, tightly roll it upwards, enclosing the rice. Think of it like wrapping a neat little package.
Step 9
Voila! Your delicious Kale Ssambap with Tuna Jang is ready! Enjoy a delightful bite by topping the Ssambap with a generous spoonful of the prepared Tuna Jang. The refreshing taste of the kale combined with the savory and slightly spicy Tuna Jang is simply irresistible. This is a healthy and flavorful meal that the whole family will love!
