Ssam Bap (Wrap Rice with Lettuce)

Ssambap (쌈밥) – Korean Lettuce Wraps with Rice.

Ssambap (쌈밥) – Korean Lettuce Wraps

Ssambap is a traditional Korean dish where steamed rice is wrapped in fresh lettuce leaves and paired with flavorful ssamjang (seasoned dipping sauce). 

What's in ssambap?

Ssambap, is a traditional Korean dish where rice is wrapped in leafy vegetables. The term "ssam" (쌈) means "wrap," and "bap" (밥) translates to "rice." In Ssambap, steamed rice is placed inside various edible leaves, such as lettuce, perilla, kale, or cabbage, and often accompanied by a dipping sauce called ssamjang—a savory mix of fermented soybean paste (doenjang) and red chili paste (gochujang). 

This dish is cherished for its simplicity and health benefits, as it combines fresh vegetables with rice and flavorful condiments. It's versatile and can be enjoyed with various fillings, including seasoned meats, fish, or tofu. Ssambap is particularly popular during the spring and summer months when fresh leafy greens are abundant. 

Ssambap (쌈밥) – Korean Lettuce Wraps

To prepare Ssambap, you can use a variety of leaves, either raw or lightly steamed, depending on your preference. Common choices include lettuce, perilla leaves, kale, bok choy, green cabbage, and napa cabbage. The rice can be seasoned with a bit of salt, sesame oil, and sesame seeds to enhance its flavor. For the dipping sauce, ssamjang is a popular choice, but variations like stir-fried gochujang sauce with beef or spicy tuna ssamjang can also be used.

How to Serve Ssambap

  1. Arrange the Ingredients – Place the washed and dried lettuce leaves on a large serving platter. Set small bowls of seasoned rice, Chamchi Ssamjang (Spicy Tuna Ssamjang), and any additional condiments (e.g., pickled vegetables, fresh herbs, and sliced chili peppers) nearby.

  2. Assemble at the Table – Ssambap is best enjoyed when each person assembles their own wraps. Provide chopsticks or small spoons for guests to scoop rice and toppings onto their lettuce leaves.

  3. Building the Perfect Wrap – Take a lettuce leaf and add a small portion of seasoned rice to the center. Top it with a spoonful of Chamchi Ssamjang. Optionally, add pickled vegetables or fresh herbs for extra flavor.

  4. Fold and Eat in One Bite – Fold the edges of the lettuce over the filling, creating a compact bundle. Ideally, each Ssambap should be small enough to eat in one bite for the best texture and flavor experience.

  5. Pair with Side Dishes – Ssambap pairs well with a variety of Korean side dishes (banchan) such as kimchi, namul (seasoned vegetables), or a warm bowl of miso soup.

  6. Enjoy Immediately – Ssambap is best when fresh, so encourage guests to eat the wraps as they make them. The combination of crisp lettuce, warm rice, and flavorful ssamjang makes each bite deliciously satisfying.

Ssambap (쌈밥) – Korean Lettuce Wraps with Rice. 

Ssambap (쌈밥) – Korean Lettuce Wraps with Rice.

Ssambap is a traditional Korean dish where steamed rice is wrapped in fresh lettuce leaves and paired with flavorful ssamjang (seasoned dipping sauce). 

Servings: 4

INGREDIENTS
 

Rice and Seasoning:

  • 2 cups steamed short-grain rice (sushi rice)
  • Fine sea salt, to taste
  • 1/2 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds

Wrapper:

  • Lettuce leaves (e.g., red leaf, green leaf, romaine, or Bibb lettuce)

Protein and Filling Options:

  • Grilled or Pan-Seared Fish: Mackerel or salmon, seasoned and cooked to your preference.
  • Marinated Tofu: Firm tofu marinated in soy sauce, garlic, ginger, and sesame oil, then grilled or pan-fried until golden brown.

Ssamjang (Dipping Sauce) Options:

  • Traditional Ssamjang:

    • 2 tablespoons doenjang (fermented soybean paste)
    • 1 tablespoon gochujang (Korean red chili paste)
    • 1 tablespoon sesame oil
    • 1 teaspoon minced garlic
    • 1 teaspoon honey or sugar
    • 1 tablespoon chopped green onions
    • 1 teaspoon toasted sesame seeds

    Mix all ingredients until well combined.

  • Chamchi Ssamjang (Spicy Tuna Ssamjang):

    • 1 can (5 ounces) tuna, drained
    • 2 tablespoons gochujang
    • 1 tablespoon mayonnaise
    • 1 teaspoon minced garlic
    • 1 teaspoon sesame oil
    • 1 teaspoon honey or sugar
    • 1 tablespoon chopped green onions
    • 1 teaspoon toasted sesame seeds

    Combine all ingredients until thoroughly mixed.

Additional Condiments and Garnishes:

  • Assorted pickled vegetables (e.g., radishes, cucumbers, carrots)
  • Fresh herbs (e.g., cilantro, mint, basil)
  • Sliced fresh chili peppers (optional)

INSTRUCTIONS
 

  1. Prepare the Lettuce Leaves:

    • Rinse the lettuce leaves thoroughly under cold running water.
    • Gently pat them dry with a clean kitchen towel or paper towels.
    • Set aside on a serving platter.
  2. Cook and Season the Rice:

    • Steam 2 cups of short-grain rice according to your rice cooker's instructions or on the stovetop.
    • Once cooked, transfer the rice to a mixing bowl.
    • Season the rice by adding fine sea salt to taste, 1/2 teaspoon of sesame oil, and 1 teaspoon of toasted sesame seeds.
    • Gently mix to ensure even distribution of the seasoning.
  3. Prepare the Protein Fillings:

    • Grilled or Pan-Seared Fish:

      • Season the fish fillets with a pinch of salt and pepper.
      • Heat a skillet over medium heat and lightly oil it.
      • Place the fish fillets skin-side down and cook until the skin is crispy and the flesh is opaque, about 3-4 minutes per side, depending on thickness.
      • Once cooked, flake the fish into bite-sized pieces and set aside.
    • Marinated Tofu:

      • In a shallow dish, combine soy sauce, minced garlic, grated ginger, and a dash of sesame oil to create a marinade.
      • Slice firm tofu into approximately 1/2-inch thick pieces and place them in the marinade, ensuring each piece is well-coated.
      • Allow the tofu to marinate for at least 15 minutes.
      • Heat a non-stick skillet over medium heat and add a small amount of oil.
      • Place the marinated tofu slices in the skillet and cook until golden brown on both sides, about 3 minutes per side.
      • Remove from heat and set aside.
  4. Prepare the Ssamjang (Dipping Sauce):

    • Traditional Ssamjang:

      • In a small bowl, combine 2 tablespoons of doenjang, 1 tablespoon of gochujang, 1 tablespoon of sesame oil, 1 teaspoon of minced garlic, 1 teaspoon of honey or sugar, 1 tablespoon of chopped green onions, and 1 teaspoon of toasted sesame seeds.
      • Mix thoroughly until all ingredients are well incorporated.
    • Chamchi Ssamjang (Spicy Tuna Ssamjang):

      • In a medium bowl, mix together 1 can (5 ounces) of drained tuna, 2 tablespoons of gochujang, 1 tablespoon of mayonnaise, 1 teaspoon of minced garlic, 1 teaspoon of sesame oil, 1 teaspoon of honey or sugar, 1 tablespoon of chopped green onions, and 1 teaspoon of toasted sesame seeds.
      • Stir until the mixture is uniform.
  5. Assemble the Ssambap:

    • Lay a prepared lettuce leaf flat on your palm or a plate.
    • Place a small mound of seasoned rice (about the size of a golf ball) onto the center of the leaf.
    • Add a piece of your chosen protein (flaked fish or marinated
    • Add a piece of your chosen protein (flaked fish or marinated tofu) on top of the rice.
    • Drizzle a small amount of ssamjang over the protein.
    • Optionally, add pickled vegetables or fresh herbs for extra flavor.
    • Carefully fold the sides of the leaf over the filling, then roll it up into a compact bundle.

6. Serve:

  • Arrange the assembled wraps on a serving platter.

  • Serve any remaining seasoned rice, proteins, leafy greens, ssamjang, and optional condiments on the side, allowing diners to customize their own wraps as desired. Enjoy your homemade Ssambap!

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