Tuna Ssamjang Lettuce Wraps
Tuna Ssamjang Lettuce Wraps
Delicious Lettuce Wraps with Baek Jong-won’s Tuna Ssamjang Recipe
The perfect dish for a loss of appetite! While regular seasoned ssamjang is delicious, this version with savory tuna adds protein and a satisfying texture, making it a visually appealing and incredibly tasty meal. Enjoy cooking and savoring these delightful lettuce wraps with Man-gae’s recipe!
Main Ingredients- 150g canned tuna
- 1/2 medium onion
- 1/2 stalk green onion
- 2 Korean green chilies (add more if you like it spicier)
- 300g lettuce leaves
- 2 bowls cooked rice (warm)
Seasoning Ingredients- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Miso paste (Japanese soybean paste)
- 2 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1 Tbsp Fish sauce (or soy sauce for soup)
- 1/2 cup water (approx. 100ml)
- Sesame oil (for drizzling)
- Toasted sesame seeds (for garnish)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Miso paste (Japanese soybean paste)
- 2 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1 Tbsp Fish sauce (or soy sauce for soup)
- 1/2 cup water (approx. 100ml)
- Sesame oil (for drizzling)
- Toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, open the canned tuna and drain the oil into a pot or deep pan. This tuna oil will add extra flavor to the ssamjang.
Step 2
Heat the reserved tuna oil in the pot over low heat. Add the finely chopped green onion and onion, and sauté until they become translucent. Once the vegetables are softened, stir in 1.5 Tbsp of gochugaru and cook for another minute. This step helps to mellow out the slightly bitter taste of the chili flakes and creates a smoother flavor base.
Step 3
To create a richer flavor profile, we’ll be using a combination of doenjang and miso paste. Using only doenjang can sometimes make the ssamjang too salty, so adding miso paste, which is often more affordable and milder, helps to balance the saltiness. Add 1 Tbsp doenjang, 1 Tbsp miso paste, 2 Tbsp gochujang, 1 Tbsp minced garlic, and 1/2 Tbsp sugar to the pot. Stir well and cook over medium-low heat until the ingredients are thoroughly combined and fragrant.
Step 4
Pour in 1/2 cup of water (about 100ml) and bring the mixture to a simmer. Once it’s boiling, add the drained tuna and stir everything together, allowing the flavors to meld as it cooks and thickens slightly.
Step 5
For a final touch of heat and flavor, finely chop the Korean green chilies and add them to the ssamjang. Drizzle a few drops of sesame oil to enhance the aroma and give it a glossy finish. Stir well. (Feel free to adjust the amount of chili or add other vegetables according to your preference.)
Step 6
Now, let’s prepare the lettuce wraps. Wash the lettuce leaves thoroughly and gently pat them dry. Fold each lettuce leaf in half, and then fold it in half again, creating a pocket or space to hold the rice.
Step 7
Place a generous portion of warm, fluffy rice into the pocket you’ve created in the lettuce. (While you can make seasoned rice balls with salt, sesame seeds, and sesame oil, I personally find that loose, fluffy rice pairs better with the ssamjang and lettuce.)
Step 8
Spoon a hearty amount of the delicious tuna ssamjang over the rice. Finish with a sprinkle of toasted sesame seeds for extra flavor and visual appeal. Your flavorful lettuce wraps are now ready to be enjoyed!
