Summer Ssam-bap: Steamed Zucchini Leaves & Blanched Cabbage Wraps
How to Steam Zucchini Leaves Perfectly & Make Delicious Cabbage Wraps
Enjoy a refreshing summer meal at home with this easy ssam-bap recipe! With delicious ssamjang (Korean dipping sauce), like Baek Jong-won’s Yeolmu Gangdoenjang or a store-bought version, simply preparing and washing the greens will create a bountiful ssam-bap spread. This recipe uses fresh, seasonal zucchini leaves and crisp cabbage to capture the essence of summer. You can elevate your meal further by pairing it with your favorite grilled meats or side dishes, making your table even more abundant. If you roll them neatly with a bit of ssamjang and rice, these wraps are also perfect for a delicious ssam-bap bento box. They’re ideal for a simple yet satisfying meal or a portable lunch.
Steaming Zucchini Leaves Ingredients
- 1 bunch fresh zucchini leaves
- 1 L water (for steaming)
Cabbage Wraps Ingredients
- 1/2 head fresh cabbage
- 2 L water (for blanching)
- 1 Tbsp coarse salt (for blanching)
Cabbage Sanitizing Solution
- 2 L water
- 3-5 Tbsp vinegar
- 1/2 head fresh cabbage
- 2 L water (for blanching)
- 1 Tbsp coarse salt (for blanching)
Cabbage Sanitizing Solution
- 2 L water
- 3-5 Tbsp vinegar
Cooking Instructions
Step 1
First, carefully trim the very end of the zucchini leaf stems with a knife. Then, hold the stem and pull downwards firmly to remove the tough fibers. You can twist and repeat this motion 2-3 times along the stem to peel off any remaining tough fibers. This ensures a much softer texture for your steamed zucchini leaves.
Step 2
Place the cleaned zucchini leaves in a large bowl. Add about 3 tablespoons of vinegar to enough water to fully submerge the leaves. Let them soak for about 10-20 minutes to remove any residual pesticides. After soaking, rinse the leaves thoroughly under running water at least twice.
Step 3
Pour about 1 liter of water into a steamer pot and bring it to a boil. Once the water is boiling vigorously, arrange the cleaned zucchini leaves in a single layer on the steamer basket.
Step 4
Cover the steamer with a lid and cook over medium heat for approximately 20 minutes. Zucchini leaves are quite tender and cook quickly, but if steamed for too short a time, they can end up feeling tough. If you prefer a very soft texture, it’s recommended to steam them for a little longer until they are thoroughly tender. Ensure they are steamed until they feel soft to the touch.
Step 5
Gently touch the zucchini leaves to check for tenderness. Once they are soft, turn off the heat and immediately arrange them on a serving plate.
Step 6
These perfectly steamed zucchini leaves pair wonderfully with hearty ssamjang, such as Baek Jong-won’s Yeolmu Gangdoenjang, or a delicious store-bought ssamjang.
Step 7
Wash the cabbage and then cut it into quarters. It’s important to trim the core lengthwise in a way that allows the leaves to separate easily. Place the cut cabbage in a bowl, add enough water to cover it completely, and pour in 3-5 tablespoons of vinegar. Let it soak for about 10 minutes, flipping the pieces halfway through to ensure even sanitization. (Cabbage leaves can sometimes have residual pesticides, so it’s always a good idea to sanitize them with a vinegar soak before cooking.)
Step 8
Remove the cabbage from the vinegar water and cut it into bite-sized pieces, roughly 5-7 cm squares. This size makes them easy to wrap. Cutting them too small might cause the wrap to fall apart when you assemble it.
Step 9
In a large pot, add about 2 liters of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add 1 tablespoon of coarse salt. The salt helps to reduce any bitterness in the cabbage and adds a subtle flavor.
Step 10
When the water returns to a boil, add the prepared cabbage pieces and gently stir them with chopsticks or a spoon. Blanching the cabbage, rather than steaming it, offers better control over the cooking texture and is quite convenient.
Step 11
For a slightly crisp texture, cover the pot immediately after adding the cabbage and blanch for about 10 minutes. Then, drain and briefly rinse under cold water to preserve the crispness. If you prefer a softer texture, turn off the heat right after adding the cabbage, keep the lid on, and let it sit in the residual heat for about 5 more minutes to ‘post-ripen’. After that, rinse under cold water for a cabbage wrap that melts in your mouth.
Step 12
Drain the blanched cabbage thoroughly in a colander. Excess water can cause the rice to slip out when you assemble your wraps.
Step 13
Serve the prepared cabbage wraps with your favorite ssamjang or gangdoenjang for a delicious and satisfying meal.
Step 14
To make a beautiful ssam-bap bento, place a spoonful of ssamjang on a cabbage leaf, add a portion of rice, and fold it neatly. These make for a simple yet hearty packed lunch.
