Rice Wraps with Assorted Leaves (Ssambap)

Photo: Korea Ministry of Food and Drug Safety

Rice Wraps with Assorted Leaves (Ssambap)

Name: Rice Wraps with Assorted Leaves (Ssambap)
Cuisine: South Korea
Ingredients: 140 g cooked rice; 15 g ground beef; 0.01 g ground black pepper; 2 g sesame oil; 20 g Swiss chard; 15 g kelp for wraps (ssam-dasima); 20 g cabbage; 20 g kale; 20 g endive; 10 g perilla leaves; 1 g water dropwort (minari); 10 g squid; 30 g water; 3 g red chili pepper; 2 g green chili pepper; 0.5 g vinegar; 0.5 g sugar; 0.5 g lemon-lime soda

쌈밥

Rice · Stir-fried

RiceCourse

315kcal · per serving

1/5Spice

No porkGluten-free

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Recipe

Rice Wraps with Assorted Leaves (Ssambap)

🌶 Spicy 1/5No porkGluten-freeContains: sesame, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

cooked rice밥
140 g
ground beef쇠고기다진것
15 g
ground black pepper후춧가루
0.01 g
sesame oil참기름
2 g
Swiss chard근대
20 g
kelp for wraps (ssam-dasima)쌈다시마
15 g
cabbage양배추
20 g
kale케일
20 g
endive앤다이브
20 g
perilla leaves깻잎
↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
10 g
water dropwort (minari)미나리
1 g
squid오징어
10 g
water물
30 g
red chili pepper홍고추
3 g
green chili pepper청고주
2 g
vinegar식초
0.5 g
sugar설탕
0.5 g
lemon-lime soda사이다
0.5 g

Nutrition per serving

315kcal

57.5gCarbs

13.3gProtein

3.5gFat

558mgSodium

Steps

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

Mix sesame oil into the freshly cooked fluffy rice. Season the ground beef with black pepper and sesame oil, stir-fry it, and mix with the rice to make rice balls.
Blanch the Swiss chard and toss it with salt, minced garlic, and sesame oil.
Rinse the wrapping kelp in water, blanch in boiling water until bright green, and cut into 6cm-wide pieces.
Wash the kale and endive and drain; marinate the perilla leaves in low-sodium seasoned soy sauce.
Trim the water dropwort and squid and blanch lightly, then slice the squid thinly.
Wrap the rice balls from step 1 in each of the prepared leaves, and top with ssamjang (seasoned dipping paste) and low-sodium chogochujang (vinegar chili sauce) to finish.

💡 TipThe soy sauce in the marinade is meant to wilt the leaves only slightly.

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.