Five-Color Ssambap with Cold Cucumber Soup

Photo: Korea Ministry of Food and Drug Safety

Five-Color Ssambap with Cold Cucumber Soup

Name: Five-Color Ssambap with Cold Cucumber Soup
Cuisine: South Korea
Ingredients: 100 g pork (tenderloin, 100g); 200 g rice (200g); 30 g doraji (bellflower root) (30g); zucchini (1/2 pc); 30 g onion (30g); red chili pepper (1 pc); 20 g water dropwort (minari) (20g); 50 g cucumber (50g); 20 g mung bean jelly (cheongpo-muk) (20g); 20 g pickled radish wraps (ssammu) (20g); egg (1 pc); rice paper (5 sheets); 20 g gochujang (Korean chili paste) (20g); 0.3 g salt (0.3g); 5 g sesame oil (5g); 10 g gochugaru (Korean chili flakes) (10g)

오이냉국을 곁들인 오색쌈밥

Rice · Boiled

RiceCourse

379kcal · per serving

5/5Spice

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Recipe

Five-Color Ssambap with Cold Cucumber Soup

🌶 Spicy 5/5Contains: egg, gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

pork돼지고기(안심,(tenderloin, 100g)
100 g
rice쌀(200g)
200 g
doraji (bellflower root)도라지(30g)
30 g
zucchini애호박(1/2 pc)
onion양파(30g)
30 g
red chili pepper홍고추(1 pc)
water dropwort (minari)미나리(20g)
20 g
cucumber오이(50g)
50 g
mung bean jelly (cheongpo-muk)청포묵(20g)
20 g
pickled radish wraps (ssammu)쌈무(20g)
↔ No pickled radish wraps (ssammu)? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
20 g
egg달걀(1 pc)
rice paper라이스페이퍼(5 sheets)
gochujang (Korean chili paste)고추장(20g)
↔ No gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
20 g
salt소금(0.3g)
0.3 g
sesame oil참기름(5g)
5 g
gochugaru (Korean chili flakes)고춧가루(10g)
↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
10 g

Nutrition per serving

379kcal

77gCarbs

9gProtein

4gFat

522.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the rice well, soak for about 30 minutes, and cook it.
Beat the egg with salt, fry it into a thin sheet (jidan), and julienne.
Julienne the bellflower root, zucchini, onion, and red chili pepper, lightly salt them and stir-fry; julienne the mung bean jelly and toss it with sesame oil.
Season the pork tenderloin with salt and black pepper and cook it in a pan.
Add vinegar, sugar, and salt to cold water and add julienned cucumber to make the cold soup.
Mix the gochujang with gochugaru to make the ssambap sauce; soak the rice paper in water and drain, top with rice, the prepared vegetables, egg sheet, pickled radish wrap, and ssambap sauce, roll up, and tie with blanched water dropwort.

💡 TipSsambap made with a variety of vegetables and greens needs only a little gochujang, which reduces sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.