Swiss Chard Ssambap
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Small balls of sesame-oil rice and a dab of garlicky ssamjang, a Korean dipping paste of soybean and chili, are wrapped in Swiss chard leaves blanched for just 30 seconds.
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The one bit of prep that matters is shaving down the thick rib on the back of each leaf with a flat knife; left whole, it stays stiff and pokes through when you fold.
Ingredients
Instructions
- 1
Wash Swiss chard leaves.
Gently shave off the thick center stems from the back of the leaves to make them pliable.
- 2
Add 1g salt to boiling water, blanch the leaves for 30 seconds, cool immediately in cold water, and squeeze out the moisture.
- 3
Mix the warm rice with sesame oil, sesame seeds, and the remaining 1g salt, then shape it into bite-sized balls.
- 4
Mix 30g ssamjang with 5g minced garlic.
Spread a blanched chard leaf flat, place a rice ball in the center, and top with half a teaspoon of garlic ssamjang.
- 5
Fold the edges of the leaf inward to wrap the rice completely into a neat ball, then arrange on a plate.
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