Korean Lettuce Wraps (Ssambap) with Fish Topping Sauce

Method6 steps · about 40 min

1. 1

   Step 1: Combine all the seasoning ingredients in a small mixing bowl, set aside.

   Uses 2 tbsp Korean soybean paste (doenjang) (doenjang) · 1 tbsp Korean chili paste (gochujang) (gochujang) · 2 tbsp Korean chili flakes (gochugaru) (gochugaroo) · 1 tbsp soy sauce · 1 tsp sugar · 1 tbsp sweet rice wine (mirim) (optional) · dashes pepper

2. 2

   Step 2: In a small sauce pan, saute onion (1/2 small) and garlic (1/2 tbsp) in oil (1 tbsp) over medium heat until soft. Add the fish, reserved juice, and the water (1/2 cup) and bring to boil.

   Uses 14 oz canned mackerel pike or tuna (drained but reserving 3 Tbsp liquid) · 1/2 small onion (chopped) · 1/2 tbsp garlic (minced) · 1 tbsp canola oil · 1/2 cup water · 3 tbsp liquid reserved from the canned fish

3. 3

   Step 3: Add the sauce to the pan and stir. Add the zucchini (1/3-1/2) and bring to boil again. Reduce the heat to med-low and simmer for 7-8 minutes or until the mixture thickens a little.

   Simmer Fish Sauce · 8 minUses 1/3-1/2 zucchini (chopped) · prepared fish-topping seasoning

4. 4

   Step 4: Add the chili and green onion (1), if using, and let it cook for another 1-2 minutes.

   Uses 1/2 green chili (chopped, optional) · 1 green onion (chopped, optional)

5. 5

   Step 5: Remove from heat and let it cool. It will thicken more as it cools.

   Uses cooked fish-topping sauce, to cool

6. 6

   Step 6: To serve the dish, place 1 tablespoonful of rice in the middle of lettuce, top with the fish topping sauce, about 1/2 Tbsp, and gently bunch the lettuce together and eat in ONE bite!

   Uses a lettuce or edible leaf per wrap · 1 tbsp cooked multigrain or brown rice per wrap · about 1/2 tbsp prepared cooled fish topping per wrap