Nutty Ssamjang with Fresh Wraps
Making Fresh Ssam Wraps with Kale, Cabbage, and Squash Leaves, paired with a Spicy Nutty Ssamjang
Here’s a delightful Ssambap (rice wrap) recipe perfect for a potluck or any meal! You can create a delicious and satisfying Ssambap using ingredients readily available in your refrigerator. The nutty Ssamjang, featuring a pleasant crunch from mixed nuts, is the perfect accompaniment, elevating the overall flavor experience. It’s a fantastic dish for a casual get-together or a special occasion.
Fresh Wraps
- 1/4 head cabbage
- 6 squash leaves
- 6 kale leaves
- 1 red bell pepper
Filling Ingredients
- 100g beef
- 3 servings of cooked rice
- 20 stalks of green onion
- 100g beef
- 3 servings of cooked rice
- 20 stalks of green onion
Cooking Instructions
Step 1
Prepare the cabbage by removing the outer leaves and cutting it into bite-sized pieces suitable for wrapping. Blanch the cabbage in boiling salted water for about 2-3 minutes until tender-crisp. Immediately rinse in cold water and drain well.
Step 2
Wash the squash leaves thoroughly. Blanch them in boiling salted water briefly until pliable. After rinsing in cold water, carefully peel off the tough outer skin from the stems and gently rub off any fine hairs on the leaves.
Step 3
Rinse the kale leaves clean. Blanch them in boiling salted water just until the leaves soften. Be careful not to overcook, as they can become mushy. Rinse in cold water and drain, using only the tender leaf parts.
Step 4
Trim and wash the green onions. Blanch them in boiling salted water for a very short time to retain their crispness, then rinse in cold water and drain. (Alternatively, you can use minari or buchu).
Step 5
Rinse the beef under cold water to remove any blood. Boil the beef until cooked through. Once cooled slightly, cut it into small, bite-sized pieces.
Step 6
Now, let’s make the delicious Ssamjang! In a bowl, combine the doenjang, gochujang, maesil cheong, sesame seeds, assorted nuts, and minced onion, garlic, and green chili peppers. Mix everything thoroughly until well combined.
Step 7
Adding a generous amount of nuts to the Ssamjang will give it a wonderful nutty texture and flavor with every bite. For an even richer taste, prepare the Ssamjang in advance and let it mature in the refrigerator; the flavors will meld beautifully.
Step 8
(Optional) If you have any homemade pickles, finely chopping them and mixing them into the Ssamjang can add a delightful sweet and sour contrast, creating a unique flavor twist.
Step 9
Prepare the red bell pepper by removing the seeds and dicing it into small, bite-sized pieces. This will add a refreshing crunch to your Ssambap.
Step 10
If you plan to make several Ssambap rolls, it’s helpful to pre-shape the rice into individual portions for easier wrapping later.
Step 11
Lay out a prepared wrap leaf (cabbage, squash, or kale). Place a portion of rice, followed by the beef and diced bell pepper. Generously spread the prepared nutty Ssamjang over the ingredients. Carefully fold the leaf to enclose the filling.
Step 12
To keep the Ssambap neatly wrapped, tie it gently with one of the blanched green onion stalks. This adds a polished touch.
Step 13
Arrange the beautifully crafted Ssambap rolls on a serving plate. You’ve now created a nutritious, flavorful, and visually appealing meal. Enjoy your delicious Ssambap!
