Healthy Vegetable Ssambap for the Whole Family with a Special Miso Vegetable Ssamjang
Delicious with Kids! Vegetable Ssambap Packed with Health and a Mild, Flavorful Miso Vegetable Ssamjang Recipe
My husband loves ssam-bap (Korean rice wraps), and I’m currently on a diet, so I often eat leafy greens. To make it enjoyable for the whole family, I’ve created a special ‘Miso Vegetable Ssamjang’ that even children can eat without hesitation! This ssamjang, based on mild, smooth miso paste and packed with fresh vegetables, is a delicacy in itself. It’s a taste that will satisfy both kids and adults. Let me share this wonderful recipe with you!
Wraps
- 1/2 head of fresh cabbage
- 1 pack of butterbur leaves (or tender pumpkin leaves)
Miso Vegetable Ssamjang (Kid-Friendly)
- Fresh bell peppers (using various colors is recommended)
- 1/3 sweet carrot, finely minced
- 1/3 mild onion, finely minced
- 1 pack of enoki mushrooms, finely chopped
- 1 cup water (approx. 200ml)
- 2 tablespoons mild miso paste (use a less salty variety)
- 2 tablespoons perilla seeds powder (for a nutty flavor)
- 1 tablespoon perilla oil (for aroma)
- Fresh bell peppers (using various colors is recommended)
- 1/3 sweet carrot, finely minced
- 1/3 mild onion, finely minced
- 1 pack of enoki mushrooms, finely chopped
- 1 cup water (approx. 200ml)
- 2 tablespoons mild miso paste (use a less salty variety)
- 2 tablespoons perilla seeds powder (for a nutty flavor)
- 1 tablespoon perilla oil (for aroma)
Cooking Instructions
Step 1
I used pre-minced and frozen bell peppers for the ssamjang. Feel free to use any vegetables you want your child to eat! Consider a variety of colors and nutritional benefits. I’m adding plenty of perilla seeds powder to enhance the nutty flavor and soften any saltiness.
Step 2
While sweet and tender cabbage or pumpkin leaves are great for kids, today I’m using butterbur leaves for their slightly bitter charm. Butterbur leaves have a unique taste that might be a bit challenging for young children, so keep this in mind when preparing. (They are better suited for adult palates.)
Step 3
It’s important to prepare the butterbur leaves properly. Submerge them in water, including the stems, for about 10 minutes. Adding 1 tablespoon of vinegar to the water can help remove impurities and further soften the bitter taste. Rinse the leaves thoroughly afterwards.
Step 4
There are various ways to steam cabbage, but today we’ll use the microwave for a quick and easy method. This way, we can preserve the cabbage’s natural sweetness and achieve a tender texture.
Step 5
Cut the half head of cabbage into two large pieces. Then, gently separate the leaves slightly to allow water to seep between them, and rinse thoroughly.
Step 6
Now, place the cabbage in a microwave-safe dish and add 1 cup of water (using a soju cup as a measure). This will help steam the cabbage and keep it moist.
Step 7
Cover the dish with plastic wrap and microwave. If you prefer your wrap greens crisp, microwave for about 10 minutes. For a softer, more tender texture, aim for around 13 minutes. Adjust the cooking time to achieve your desired tenderness.
Step 8
It’s time to blanch the butterbur leaves. Add 1 teaspoon of salt to boiling water; this helps retain their vibrant color and adds a subtle seasoning.
Step 9
Hold the stems of the butterbur leaves and blanch them in the boiling water. It’s important to flip them occasionally to ensure even cooking.
Step 10
Blanch each leaf for about 30 seconds, flipping them once. Be careful not to overcook, as they can become mushy.
Step 11
To reduce the bitterness of the blanched butterbur leaves, rinse them immediately in cold water and squeeze out any excess moisture. This process significantly softens the characteristic slightly bitter taste, making them more palatable.
Step 12
Now, let’s prepare the vegetables for the ssamjang. Finely mince the carrots and onions. Since children will be eating this, mincing them very finely will prevent them from interfering with the texture of the wrap.
Step 13
Also, finely chop the enoki mushrooms after cleaning them. The mushrooms will add a wonderful depth of flavor to the ssamjang.
Step 14
Alright, all the ingredients for the ssamjang are ready! The colorful vegetables look so healthy and appealing, don’t they?
Step 15
In a pot, add 1 cup of water (approx. 200ml) and all the finely minced carrots, onions, and mushrooms. Bring to a boil over high heat.
Step 16
Once the vegetables are cooked, stir in 2 tablespoons of mild miso paste and dissolve it well. The amount of miso paste can be adjusted based on the quantity of vegetables and your personal preference.
Step 17
If you have fewer vegetables, you might want to reduce the miso paste to 1 tablespoon to achieve the right saltiness. Those who prefer a milder flavor can reduce the amount of miso.
Step 18
After adding the miso paste, reduce the heat to medium-low and let it simmer gently. This allows the flavors of the vegetables and miso to meld beautifully.
Step 19
When the sauce has thickened slightly, add 2 generous tablespoons of perilla seeds powder. The perilla seeds powder will give the ssamjang a rich, nutty, and creamy texture.
Step 20
Finally, turn off the heat and stir in 1 tablespoon of aromatic perilla oil. This completes the healthy Miso Vegetable Ssamjang that even children will love!
Step 21
The butterbur or pumpkin leaves, being quite large, are easier to handle if cut in half before wrapping.
Step 22
Let’s wrap a delicious ssam! Place a portion of warm rice on the leafy green, and then add a generous spoonful of the prepared ssamjang.
Step 23
Wrapping is simple. First, fold the bottom edge of the leaf over the rice. Then, fold in the right and left sides.
Step 24
Finally, roll it up from the top. You’ll have a beautifully filled and delicious ssam! It looks as good as it tastes.
Step 25
Wrap the cabbage similarly for another delightful bite. The tender cabbage will cradle the ssamjang and rice perfectly.
Step 26
This ssamjang is not too salty or spicy, so children really enjoy it. My little one, Ppareugi (31 months old), especially loves the cabbage wraps! It’s so adorable to watch him eat them.
Step 27
The amount of ssamjang made today is quite generous. Besides enjoying it with wraps, it’s also delicious mixed into your child’s rice or wrapped in dried seaweed with rice. Packed with vegetables, it’s great for your child’s health and a satisfying meal for moms too!
