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Korean Lettuce Wraps (Ssambap) with Fish Topping Sauce

Ssambap is a rustic Korean lettuce wrap with rice and it is a hearty home-style meal. Rice is wrapped with variety of lettuce and leaves, then topped with fish topping sauce. A canned mackerel pike is handy for this recipe

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 people
Course: Main Course
Cuisine: Korean

Ingredients

  • assorted leafy lettuces and edible leaves cleaned and some leaves steamed
  • cooked multi-grain rice or brown rice to serve
For the topping sauce
  • 14 oz canned mackerel pike or tuna drained but reserving 3 Tbsp liquid
  • 1/2 small onion chopped
  • 1/3-1/2 zucchini chopped
  • 1/2 tbsp garlic minced
  • 1 tbsp canola oil
  • 1/2 cup water
  • 1/2 green chili chopped, optional
  • 1 green onion chopped, optional
For the seasoning
  • 2 tbsp Korean soybean paste (doenjang) doenjang
  • 1 tbsp Korean chili paste (gochujang) gochujang
  • 2 tbsp Korean chili flakes (gochugaru) gochugaroo
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp sweet rice wine (mirim) optional
  • dashes pepper

Instructions

    Cup of Yum
  1. Combine all the seasoning ingredients in a small mixing bowl, set aside.
  2. In a small sauce pan, saute onion and garlic in oil over medium heat until soft. Add the fish, reserved juice, and the water and bring to boil.
  3. Add the sauce to the pan and stir. Add the zucchini and bring to boil again. Reduce the heat to med-low and simmer for 7-8 minutes or until the mixture thickens a little.
  4. Add the chili and green onion, if using, and let it cook for another 1-2 minutes.
  5. Remove from heat and let it cool. It will thicken more as it cools.
  6. To serve the dish, place 1 tablespoonful of rice in the middle of lettuce, top with the fish topping sauce, about 1/2 Tbsp, and gently bunch the lettuce together and eat in ONE bite!