3 Easy Ssam and Ssambap recipes
Ssam and Korean summers cross collectively like butter and corn :). Growing up, within the summer, I count sitting outdoor in our again backyard consuming Ssam with my grandmother and my sisters. My childhood residence was on a hill side, overlooking the Han river. And we had been blessed with best night time breezes that made being outdoor so a lot cooler than interior throughout Seoul’s hot and humid summers. We always setup a desk on best of a bamboo mat outdoor at the flooring in our again backyard and had a feast of Ssam with all unique sorts of lettuce and greens. In addition to the typical greens like lettuce and perilla leaves, I might typically elect squash leaves (호박잎 Hobaknip) so we might steam them and consume as ssam. I the truth is have one other submit about all of the unique greens used for Korean Ssam or Ssambap that I will submit quickly after this one.
Having Ssam within the summer season was truly fun and delightful besides when there was reading to do afterwards, it was NOT GOOD.. Because I just got method too sleepy 😴 💤… Well, I’m certain it was partly simply due to the fact my belly was complete but there was the truth is one other reason. I don’t recognize whilst you recognize but it's widespread wisdom amongst Korean mothers that lettuces -> ssam make folks sleepy. So, amongst Korean moms, it's a certain NO NO to offer ssam to children who needs to read for exams, etc. And there’s the truth is a clinical purpose for this phenomenon- “Lactucarium is the milky fluid secreted by a number of species of lettuce, incredibly Lactuca virosa, always from the bottom of the stems. It is recognized as lettuce opium as a result of its putative sedative and analgesic properties.” (wikipedia) But no worries, the Lactuca virosa is a wild lettuce selection and those we continuously consume has a a lot smaller quantity so at most, it just makes you somewhat bit sleepy and somewhat bit happier. 🙂
BTW, right the following are some younger Korean squash leaves I picked from my garden. Korean squash may be referred to as ball squash for his or her ball like shape.
Many of you might have only considered Ssam eaten with Korean BBQ meats but always times, we ate Ssam with only some Myeolchi Bokkeum (Sauteed Dried Anchovies) or any sort of broiled fish like Pike Mackerel (Kkongchi). One of my earliest submit was on Kkongchi Jorim and Ssambap so examine the recipe there whilst you desire to strive making my Braised Pike Mackerel (Kkongchi Jorim) recipe from canned mackerel.
Whenever I assume about Ssam, I assume about a tale that I heard from my mother once I was little. After the Korean war, my dad labored as an interpreter for the US army stationed in Busan. And my dad heard this tale of how Koreans consuming Ssam scared the *&!$# out of a few US soldiers!!!! What?? Eating ssam??
So, the tale is going that a team of US troopers had been passing by means of a rural Korean metropolis and saw a team of Korean farmers sitting close to a rice field, having lunch. And as they got here nearer to the scene, they saw Korean farmers making a vast ball of inexperienced of their arms after which every man stuffing their faces with this vast inexperienced ball!!
If you ever have had Ssam, you recognize that whilst you get somewhat too grasping and positioned too many issues on your Ssam, the ssam will get sooo large that it turns into method too big. And as quickly as you consume the ssam, your cheeks balloon up like squirrel cheeks crammed with acorns!! HAHAHA 😂 I surely had just a couple of occasions (when I was younger and foolish) when my cheeks even harm somewhat simply due to the fact my Ssam was method too large for my mouth….These days it’s sort of uncommon to see Koreans consume this method anymore simply due to the fact everybody attempts to be so real these days.
Anyway, again to the story…so these American troopers handed them by at first but then they merely might now not cross on simply due to the fact they had been just too frightened about these farmers. They needed to make certain these men consuming vast inexperienced balls had been OK…if they had been nonetheless alive and never lifeless from choking or simply bursting!!?? Hahaha… how unusual it ought to have seemed to those clueless American soldiers….it ought to have appeared like these Korean farmers had been stuffing themselves to death!!
Below, I provide unique combinations of Ssam making recipes alongside with methods of creating ssambap which might be pre-made rice rolls wrapped in unique leaves. In Korea, you'll be able to now discover ssambap lunch boxes. This was a pleasant gluten loose lunch choice for me once I lived there.
Easy Ssam and Ssambap (Korean Lettuce Wrap) Recipe
Ssam and Ssambap are Korean lettuce wraps made with rice and assorted stuffings alongside with Ssamjang. Healthy, delicious and simple. Great for lunch boxes.
Ingredients:
4 cups cooked white rice (short grain Korean or Japanese Sushi) = 3/4 cup raw rice
seasoning for rice
1/4 tsp Sea Salt (Trader Joe's)
1 tsp sesame oil
Tuna with mayonnaise
1 can of Tuna (5 oz Net wt), drained
2 Tbs mayonnaise
2 tsp pickle relish
Bulgogi Ground Beef
8 oz flooring red meat 250g
3 tsp darkish soy sauce (Korean jinkanjang) or any GF Tamari Soy Sauce
1 tbsp rice wine
1 tbsp tsp sugar
1 tsp honey
1 tbsp chopped garlic
1 tsp sesame oil
1/8 tsp black pepper
Instructions:
Cook rice in a rice cooker. 1/3 cup raw rice makes about 1 cup cooked rice so 3/4 cup of raw rice ought to make about four cups of cooked rice. Make rice at the dry side.
Make Ssamjang utilizing my ssamjang recipe.
Choose and make stuffing/topping for Ssambap
Myeolchi Bokkeum (Soy Maple Glazed Anchovies) – small child anchovies work best. Use my Soy Maple Glazed Anchovies recipe to make it.
Bulgogi Beef: Season flooring red meat utilizing recipe above and saute in frying pan on medium excessive warmth till properly browned and liquid has principally been absorbed again into the beef.
Tuna Mayonnaise: Drain liquid from tuna and blend mayonnaise and picked relish. Season calmly with somewhat bit of salt and pepper.
Prepare Ssam vegetables for cooking : Wash and rinse greens which you simply desire to train dinner corresponding to perilla, cabbage, squash leaves, kale.
For cabbages, steam it for 14-15 minutes till the thickest phase is translucent. It ought to be delicate however the thick phase ought to be somewhat crunchy. If you love softer texture, steam longer.
For unique leaves, boil a pot of water with salt extra (1 tsp for 3-4 quart pot).
Prepare an ice bath to “shock” the leaves and cease the cooking task whilst you are taking the leaves out of the boiling water.
Times for blanching every ssam greens: Perilla, Kale – 2 – 3 seconds (prob. couple seconds longer when you're blanching higher amount. I was only blanching a handful), Squash leaves – 3 min (longer for tougher, higher leaves). DO NOT overcook them. Overcooking will make them too mushy and discolored.
Plunge blanched leaves in ice bath for few seconds till totally cooled.
Lay out every of the leaves and permit water drain in a colander.
While leaves are draining, train rice by moving rice to a giant bowl.
Season rice with salt and sesame oil whereas it's nonetheless hot. Stir the rice and permit it cool till it’s cool sufficient to contact but nonetheless warm.
Make rice balls with arms – I made NULL kinds. Rice balls and in addition into 2 inch x 1 inch baton shapes. Wear plastic gloves to keep away from rice sticking to your fingers.
Make Ssambap – Wrap baton formed rice balls with assorted cooked greens.
You can stuff these ssambap with any of the 3 stuffings and ssamjang on best or inside.
You may possibly make these ssambap in so many unique ways. With stuffing interior the roll or simply with rice after which topped with ssamjang.
Make Ssam platter – lay out unique recent ssam greens on a plate and positioned rice balls within the middle of every ssam green. If you'll be able to do a double layer of a bitter inexperienced and a sweeter green, it makes a pleasant combination. Top it with unique toppings of tuna, beef, myeolchi bokkeum after which ssamjang on best of each. Ssamjang is going pleasant with all 3 toppings.
Recipe Notes
This Korean Ssam platter might be a pleasant appetizer or as a facet to any Korean meal. Also a pleasant gluten-free lunch box concept for children or adults alike.
Having Ssam within the summer season was truly fun and delightful besides when there was reading to do afterwards, it was NOT GOOD.. Because I just got method too sleepy 😴 💤… Well, I’m certain it was partly simply due to the fact my belly was complete but there was the truth is one other reason. I don’t recognize whilst you recognize but it's widespread wisdom amongst Korean mothers that lettuces -> ssam make folks sleepy. So, amongst Korean moms, it's a certain NO NO to offer ssam to children who needs to read for exams, etc. And there’s the truth is a clinical purpose for this phenomenon- “Lactucarium is the milky fluid secreted by a number of species of lettuce, incredibly Lactuca virosa, always from the bottom of the stems. It is recognized as lettuce opium as a result of its putative sedative and analgesic properties.” (wikipedia) But no worries, the Lactuca virosa is a wild lettuce selection and those we continuously consume has a a lot smaller quantity so at most, it just makes you somewhat bit sleepy and somewhat bit happier. 🙂
BTW, right the following are some younger Korean squash leaves I picked from my garden. Korean squash may be referred to as ball squash for his or her ball like shape.
Many of you might have only considered Ssam eaten with Korean BBQ meats but always times, we ate Ssam with only some Myeolchi Bokkeum (Sauteed Dried Anchovies) or any sort of broiled fish like Pike Mackerel (Kkongchi). One of my earliest submit was on Kkongchi Jorim and Ssambap so examine the recipe there whilst you desire to strive making my Braised Pike Mackerel (Kkongchi Jorim) recipe from canned mackerel.
Whenever I assume about Ssam, I assume about a tale that I heard from my mother once I was little. After the Korean war, my dad labored as an interpreter for the US army stationed in Busan. And my dad heard this tale of how Koreans consuming Ssam scared the *&!$# out of a few US soldiers!!!! What?? Eating ssam??
So, the tale is going that a team of US troopers had been passing by means of a rural Korean metropolis and saw a team of Korean farmers sitting close to a rice field, having lunch. And as they got here nearer to the scene, they saw Korean farmers making a vast ball of inexperienced of their arms after which every man stuffing their faces with this vast inexperienced ball!!
If you ever have had Ssam, you recognize that whilst you get somewhat too grasping and positioned too many issues on your Ssam, the ssam will get sooo large that it turns into method too big. And as quickly as you consume the ssam, your cheeks balloon up like squirrel cheeks crammed with acorns!! HAHAHA 😂 I surely had just a couple of occasions (when I was younger and foolish) when my cheeks even harm somewhat simply due to the fact my Ssam was method too large for my mouth….These days it’s sort of uncommon to see Koreans consume this method anymore simply due to the fact everybody attempts to be so real these days.
Anyway, again to the story…so these American troopers handed them by at first but then they merely might now not cross on simply due to the fact they had been just too frightened about these farmers. They needed to make certain these men consuming vast inexperienced balls had been OK…if they had been nonetheless alive and never lifeless from choking or simply bursting!!?? Hahaha… how unusual it ought to have seemed to those clueless American soldiers….it ought to have appeared like these Korean farmers had been stuffing themselves to death!!
Below, I provide unique combinations of Ssam making recipes alongside with methods of creating ssambap which might be pre-made rice rolls wrapped in unique leaves. In Korea, you'll be able to now discover ssambap lunch boxes. This was a pleasant gluten loose lunch choice for me once I lived there.
Easy Ssam and Ssambap (Korean Lettuce Wrap) Recipe
Ssam and Ssambap are Korean lettuce wraps made with rice and assorted stuffings alongside with Ssamjang. Healthy, delicious and simple. Great for lunch boxes.
Ingredients:
4 cups cooked white rice (short grain Korean or Japanese Sushi) = 3/4 cup raw rice
seasoning for rice
1/4 tsp Sea Salt (Trader Joe's)
1 tsp sesame oil
Tuna with mayonnaise
1 can of Tuna (5 oz Net wt), drained
2 Tbs mayonnaise
2 tsp pickle relish
Bulgogi Ground Beef
8 oz flooring red meat 250g
3 tsp darkish soy sauce (Korean jinkanjang) or any GF Tamari Soy Sauce
1 tbsp rice wine
1 tbsp tsp sugar
1 tsp honey
1 tbsp chopped garlic
1 tsp sesame oil
1/8 tsp black pepper
Instructions:
Cook rice in a rice cooker. 1/3 cup raw rice makes about 1 cup cooked rice so 3/4 cup of raw rice ought to make about four cups of cooked rice. Make rice at the dry side.
Make Ssamjang utilizing my ssamjang recipe.
Choose and make stuffing/topping for Ssambap
Myeolchi Bokkeum (Soy Maple Glazed Anchovies) – small child anchovies work best. Use my Soy Maple Glazed Anchovies recipe to make it.
Bulgogi Beef: Season flooring red meat utilizing recipe above and saute in frying pan on medium excessive warmth till properly browned and liquid has principally been absorbed again into the beef.
Tuna Mayonnaise: Drain liquid from tuna and blend mayonnaise and picked relish. Season calmly with somewhat bit of salt and pepper.
Prepare Ssam vegetables for cooking : Wash and rinse greens which you simply desire to train dinner corresponding to perilla, cabbage, squash leaves, kale.
For cabbages, steam it for 14-15 minutes till the thickest phase is translucent. It ought to be delicate however the thick phase ought to be somewhat crunchy. If you love softer texture, steam longer.
For unique leaves, boil a pot of water with salt extra (1 tsp for 3-4 quart pot).
Prepare an ice bath to “shock” the leaves and cease the cooking task whilst you are taking the leaves out of the boiling water.
Times for blanching every ssam greens: Perilla, Kale – 2 – 3 seconds (prob. couple seconds longer when you're blanching higher amount. I was only blanching a handful), Squash leaves – 3 min (longer for tougher, higher leaves). DO NOT overcook them. Overcooking will make them too mushy and discolored.
Plunge blanched leaves in ice bath for few seconds till totally cooled.
Lay out every of the leaves and permit water drain in a colander.
While leaves are draining, train rice by moving rice to a giant bowl.
Season rice with salt and sesame oil whereas it's nonetheless hot. Stir the rice and permit it cool till it’s cool sufficient to contact but nonetheless warm.
Make rice balls with arms – I made NULL kinds. Rice balls and in addition into 2 inch x 1 inch baton shapes. Wear plastic gloves to keep away from rice sticking to your fingers.
Make Ssambap – Wrap baton formed rice balls with assorted cooked greens.
You can stuff these ssambap with any of the 3 stuffings and ssamjang on best or inside.
You may possibly make these ssambap in so many unique ways. With stuffing interior the roll or simply with rice after which topped with ssamjang.
Make Ssam platter – lay out unique recent ssam greens on a plate and positioned rice balls within the middle of every ssam green. If you'll be able to do a double layer of a bitter inexperienced and a sweeter green, it makes a pleasant combination. Top it with unique toppings of tuna, beef, myeolchi bokkeum after which ssamjang on best of each. Ssamjang is going pleasant with all 3 toppings.
Recipe Notes
This Korean Ssam platter might be a pleasant appetizer or as a facet to any Korean meal. Also a pleasant gluten-free lunch box concept for children or adults alike.
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