Ssambap (Korean Rice Lettuce Wraps)

Method4 steps · about 30 min

1. 1

   Step 1: Choose one or a combination of the listed edible leaf wrappers, enough for about 14 rice balls. Rinse the selected leaves well and drain. Trim tough stems so the leaves can fold. For stiff cabbage wrappers, discard damaged outer leaves, remove the core and hard stems, and separate the leaves. Bring separate water beneath a steamer to a rolling boil, add only the selected stiff leaves, and steam until soft, about 10 minutes. Skip steaming for tender fresh leaves.

   Steam stiff wrappers after water boils; skip for fresh leaves · 10 minUses Lettuce leaves, wrapper choice · Perilla leaves, wrapper choice · Kale leaves, wrapper choice · Bok choy leaves, wrapper choice · Green cabbage leaves, wrapper choice · Napa cabbage, inner yellow leaves, wrapper choice · Running water for rinsing the selected leaves, drained · Water beneath the steamer, only if steaming stiff leaves

2. 2

   Step 2: If you steamed wrappers, remove the steamer from the heat and cool the leaves for about 5 minutes, or until safe to touch. Gently shake off any remaining water. Keep fresh, unsteamed wrappers drained and ready without this cooling step.

   Cool steamed wrappers until safe to touch · 5 minUses Steamed wrappers, only if prepared

3. 3

   Step 3: Mix the 2 cups already-steamed rice with fine sea salt to taste, ½ tsp sesame oil and 1 tsp toasted sesame seeds until evenly seasoned. For pre-assembled ssambap, divide into about 14 bite-size rice balls.

   Uses 2 cups already-steamed short-grain rice (sushi rice) · Fine sea salt to taste · ½ tsp sesame oil · 1 tsp toasted sesame seeds

4. 4

   Step 4: Put a seasoned rice ball on one of the prepared leaves and add your choice of already-prepared yak gochujang or chamchi ssamjang. Fold or roll the leaf around the filling, placing sauce inside or alongside as you prefer. Repeat to make about 14 wraps, or let diners assemble their own from the seasoned rice, selected leaves and chosen prepared sauce. You do not need all six wrapper types or both sauces.

   Uses Seasoned rice or shaped rice balls · Drained fresh wrappers, only if selected · Steamed cooled wrappers, only if selected · Already-prepared yak gochujang (stir-fried gochujang sauce with beef), sauce choice · Already-prepared chamchi ssamjang (Korean spicy tuna sauce), sauce choice