Photograph of the finished Ssambap

Korea · Cơm cuốn lá Ssambap

Ssambap

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Pork belly Pork belly 1.8 lb
  • Photograph of Lettuce Lettuce 14.1 oz
  • Photograph of Korean sesame leaves Korean sesame leaves 40 leaves
  • Photograph of Korean soybean paste (doenjang) Korean soybean paste (doenjang) 4.2 oz
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 2.8 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Sugar Sugar 1.1 oz

Method

  1. 1 Mix doenjang with gochujang, minced garlic, sesame oil, sugar, and green onions to make ssamjang sauce.
  2. 2 Grill sliced pork belly (5 mm thick) on a cast iron skillet for 3 minutes on each side.
  3. 3 Wash the lettuce and perilla leaves and shake off excess water; if the leaves remain damp, the stems will come loose and the sauce will become diluted.
  4. 4 Place a lettuce leaf inside a sesame leaf to prevent the wrapper from tearing when rolling.
  5. 5 Place a spoonful of rice, a piece of meat, and some ssamjang (a type of Vietnamese sausage) on a leaf, wrap it tightly, and eat it in one bite.

With an appliance

  • Charcoal grill 45 min

    Replace step 2: grill the pork belly on a charcoal grill for 4 minutes on each side so that the fat drips onto the charcoal, creating a smoky flavor. This is the original way to eat ssambap.

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