Ssambap, Leaf Wraps and Rice, 蔬菜包饭, 蔬菜包飯, 野菜包みご飯, 쌈밥 Leave a comment

Steamed rice wrapped in leafy vegetables or seaweed with seasoned sauce. Lettuce, perilla leaves, napa cabbage, squash leaves, cabbage, dried laver, brown seaweed, or kelp may be used as the wraps.

将青菜和海藻类洗净后摊平,放上米饭 和调味酱后包起来吃即可。用来包饭的蔬菜主要有生菜、苏子叶、白菜叶、南瓜叶、圆白菜、海苔、海带、昆布等。



Ingredients (serve 4)
4 cups cooked rice (2 lb, 920g)

– 7 oz (350g) fresh vegetables for Ssam lettuce, crown daisy, perllia leave, kale, green mustard leaves
– 7 oz (350g) steamed vegetables for ssam cabbage, pumpkin leaves
– Ssam-jang 2 oz (60g) minced beef, 2 green chili peppers (1 oz, 30g), 4 tablespoons doenjang, 2 tablespoons gochu-jang (red chili pepper paste), 1 teaspoon gochut-garu (red chili pepper powder), 2 tablespoons sesame oil, 2 tablespoon pine nuts, ¼ cup water

1. Wash the wrapping vegetables for ssam under running cold water and drain.
2. Wash the cabbage and pumpkin leaves and steam for 10 minutes. (or use a microwave oven to steam)

1. Heat a skillet and stir-fry the minced beef. Add all the ingredients for ssam-jang and cook for 5 minutes over medium heat.
2. Wrap the cooked rice, steamed vegetables and ssam-jang with wrapping vegetables for ssam.

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