Ssambap (Korean Rice Lettuce Wraps)

Name: Ssambap (Korean Rice Lettuce Wraps)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 14 balls
Ingredients: 2 cups steamed short grain rice; fine sea salt; 1/2 tsp sesame oil; 1 tsp toasted sesame seeds; lettuces; perilla leaves; kale leaves; bok choy leaves; green cabbage; Napa cabbage; Yak Gochujang; Chamchi Ssamjang

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
14 balls
Calories
36 kcal
Course
Main Course
Cuisine
Korean

Ssambap (Korean Rice Lettuce Wraps)

Ximena Elliott

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How to Make Korean rice lettuce wraps (Ssambap)

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Ingredients

Servings

RICE AND RICE SEASONING

2 cups steamed short grain rice (sushi rice)
fine sea salt , to taste
1/2 tsp sesame oil
1 tsp toasted sesame seeds

WRAPPER OPTIONS

lettuces
perilla leaves
kale leaves
bok choy leaves
green cabbage
Napa cabbage (yellow leaves, inner part of the cabbage are suitable)

SSAMJANG OPTIONS

Yak Gochujang (Stir fried gochujang sauce with beef)
Chamchi Ssamjang (Korean spicy tuna)

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Instructions

If you’re using fresh green leaves, rinse them well in running water and drain the water well. Depending how you serve, you may want to cut the stem off, so they fold better.If you’re using leaves that are a bit stiff (e.g. cabbage leaves), you may want to steam them first. Here’s how to steam the cabbage.-Peel and remove any tough / damaged outer layers of cabbage leaves.-Cut the cabbage into quarters (from a whole cabbage).-Cut off the core of the cabbage leaves and cut the cabbage wedge length way to further remove the hard stems.-Separate the cabbage leaves from the head.-Rinse the cabbage leaves under running water.-Boil some water in a steamer pot over medium high heat. Once the water is rolling boiling, add the cabbage leaves into the steamer. Steam the leaves until the leaves are soft, about 10 mins.-Remove the steamer from the heat and cool the leaves down for about 5 mins (or until safe to touch) then gently shake of any residue water from the leaves.
Combine the rice and rice seasoning ingredients in a mixing bowl. Mix them well. If serving ssambap pre-assembled, scoop out some seasoned rice and make it into a bite sized ball.
Serve the ball of rice on a leaf then top with ssamjang sauce. (You can place the sauce inside of the wrap or outside of the wrap depending how you roll/wrap/serve.)