Photo: Korea Ministry of Food and Drug Safety

Mustard Mallow Leaf Ssambap

Name: Mustard Mallow Leaf Ssambap
Cuisine: South Korea
Ingredients: 200 g brown rice (200g); 100 g tofu (100g); 100 g mallow leaves (auk) (100g); 50 g flying fish roe (50g); kabocha squash (1/6 pc); 20 g sprouts (20g); 20 g doenjang (soybean paste) (20g); 20 g heavy cream (20g); 20 g plum syrup (maesil-cheong) (20g); 5 g sesame oil (5g)

겨자아욱쌈밥

Rice · Steamed

RiceCourse

360kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Mustard Mallow Leaf Ssambap

Not spicyVegetarianGluten-freeContains: dairy, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

brown rice현미(200g)
200 g
tofu두부(100g)
100 g
mallow leaves (auk)아욱(100g)
100 g
flying fish roe날치알(50g)
50 g
kabocha squash단호박(1/6 pc)
sprouts새싹(20g)
20 g
doenjang (soybean paste)된장(20g)
↔ No doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
20 g
heavy cream생크림(20g)
20 g
plum syrup (maesil-cheong)매실청(20g)
20 g
sesame oil참기름(5g)
5 g

Nutrition per serving

360kcal

64.9gCarbs

13.6gProtein

5gFat

264.4mgSodium

Steps

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

Wash the brown rice well, soak it for at least 30 minutes, and cook it.
Blanch the tofu in boiling water, drain, and finely mince; mix evenly with the doenjang, cream, and plum syrup.
Mix the doenjang, cream, and plum syrup evenly into the blanched tofu.
Steam the mallow leaves and kabocha squash separately and let them cool.
Place the brown rice on the steamed mallow leaves and top with the tofu sauce, flying fish roe, sprouts, and kabocha squash.
Roll up the rice on the mallow leaves into a round shape and place on a plate.

💡 TipUsing a small amount of doenjang gives a mild flavor and a doenjang sauce that goes well with ssambap.

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.