Pickled Perilla Leaves & Spicy-Sweet Ground Beef Jangjorim Rice Rolls
Pickled Perilla Leaves & Spicy-Sweet Ground Beef Jangjorim Rice Rolls
How to Make Delicious Pickled Perilla Leaves and Spicy-Sweet Ground Beef Jangjorim for Ssam Bap
This recipe yields pickled perilla leaves that can be enjoyed as a side dish, and when you’re in a hurry, you can quickly assemble delicious perilla leaf rice rolls (ssam bap). It’s a versatile dish that’s both a flavorful banchan and a convenient meal!
For the Pickled Perilla Leaves- 100 fresh perilla leaves
- 5 cloves garlic, thinly sliced
- 1 stalk green onion, cut into 4cm lengths and halved lengthwise
- 1/2 cup soy sauce (100ml)
- 1 cup water (200ml)
- 1/4 cup vinegar (50ml)
- 2 Tbsp sugar (30g)
- 1 Tbsp cooking wine (like mirin) (15ml)
- 1 sheet dried kelp (kombu), about 5x5cm
For the Spicy-Sweet Ground Beef Jangjorim- 200g ground beef
- 2 cups gochujang (Korean chili paste) (400g)
- 1 cup water (200ml)
- 3 Tbsp honey (45ml)
- 1 tsp toasted sesame seeds (5g)
For Seasoning the Ground Beef- 2 Tbsp soy sauce (30ml)
- 1 Tbsp sugar (15g)
- 1 Tbsp minced garlic (15g)
- 2 Tbsp chopped green onion (30g)
- 2 Tbsp cooking wine (like sake or mirin) (30ml)
- A pinch of black pepper
For Assembling the Perilla Leaf Rice Rolls- 20 prepared pickled perilla leaves
- 2 bowls of warm cooked rice
- 4 tsp completed spicy-sweet ground beef jangjorim (20g)
- 1 tsp toasted sesame seeds (5g)
- 1 tsp sesame oil (5ml)
- 200g ground beef
- 2 cups gochujang (Korean chili paste) (400g)
- 1 cup water (200ml)
- 3 Tbsp honey (45ml)
- 1 tsp toasted sesame seeds (5g)
For Seasoning the Ground Beef- 2 Tbsp soy sauce (30ml)
- 1 Tbsp sugar (15g)
- 1 Tbsp minced garlic (15g)
- 2 Tbsp chopped green onion (30g)
- 2 Tbsp cooking wine (like sake or mirin) (30ml)
- A pinch of black pepper
For Assembling the Perilla Leaf Rice Rolls- 20 prepared pickled perilla leaves
- 2 bowls of warm cooked rice
- 4 tsp completed spicy-sweet ground beef jangjorim (20g)
- 1 tsp toasted sesame seeds (5g)
- 1 tsp sesame oil (5ml)
- 20 prepared pickled perilla leaves
- 2 bowls of warm cooked rice
- 4 tsp completed spicy-sweet ground beef jangjorim (20g)
- 1 tsp toasted sesame seeds (5g)
- 1 tsp sesame oil (5ml)
Cooking Instructions
Step 1
First, prepare the vegetables for the pickled perilla leaves. Thinly slice the garlic and cut the green onion into 4cm lengths, then halve them lengthwise. This preparation helps the marinade penetrate evenly and enhances the aroma.
Step 2
In a pot, combine 1/2 cup soy sauce, 1 cup water, 1/4 cup vinegar, 2 Tbsp sugar, 1 Tbsp cooking wine, and the kelp sheet. Bring it to a boil. Once boiling, remove and discard the kelp. This soy sauce mixture is the crucial marinade that will give the pickled leaves their flavor.
Step 3
Wash the perilla leaves thoroughly and ensure they are completely dry. In a clean container or kimchi jar, carefully layer the perilla leaves, sliced garlic, and green onion. Pour the cooled soy sauce mixture over the layers, making sure the leaves are submerged.
Step 4
Place a heavy plate or a food weight on top of the perilla leaves to keep them submerged in the brine. Cover the container and let it sit at room temperature for half a day (about 12 hours) to pickle. After that, store it in the refrigerator. Your delicious pickled perilla leaves are now ready! They make an excellent side dish for rice.
Step 5
Now, let’s make the spicy-sweet ground beef jangjorim. In a bowl, combine 200g of ground beef with the seasoning ingredients: 2 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, 2 Tbsp chopped green onion, 2 Tbsp cooking wine, and a pinch of black pepper. Mix well by hand, like kneading dough, and let it marinate for about 10 minutes.
Step 6
Heat a pan over medium-high heat and add the seasoned ground beef. Break up the meat with a spatula as it cooks. Stir-fry until the beef is no longer pink and releases a wonderful aroma. Cooking it thoroughly is key.
Step 7
Once the beef is cooked, add 2 cups of gochujang, 1 cup of water, and 3 Tbsp of honey to the pan. Reduce the heat to low and stir continuously to prevent the gochujang from burning. Simmer gently; this slow cooking allows the flavors to meld beautifully.
Step 8
Continue stirring and cooking over low heat until the gochujang mixture reaches your desired thick consistency. Stir in 1 tsp of toasted sesame seeds for added flavor and aroma.
Step 9
Your homemade spicy-sweet ground beef jangjorim is now complete! It’s incredibly delicious when mixed with rice or used in wraps.
Step 10
To assemble the perilla leaf rice rolls, take 2 bowls of warm cooked rice. Mix in 1 tsp of toasted sesame seeds and 1 tsp of sesame oil. Divide the rice into portions and shape them into small, flattened rounds. This makes them easier to wrap.
Step 11
Lay out one pickled perilla leaf. Place a portion of the prepared rice in the center. Add about 1 tsp of the spicy-sweet ground beef jangjorim on top of the rice. Carefully wrap the perilla leaf around the rice and jangjorim to form a neat roll. This creates a delicious ssam bap.
Step 12
Your delightful perilla leaf rice rolls are ready! Enjoy this special dish where the savory pickled perilla, spicy-sweet jangjorim, and warm rice come together in perfect harmony. It’s a simple yet elegant meal.
