Swiss Chard Ssambap
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Bite-sized rice wraps made by wrapping seasoned rice and savory ssamjang sauce with blanched tender Swiss chard leaves.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash Swiss chard leaves.
Gently shave off the thick center stems from the back of the leaves to make them pliable.
- 2Season
Add 1g salt to boiling water, blanch the leaves for 30 seconds, cool immediately in cold water, and squeeze out the moisture.
- 3Season
Mix the warm rice with sesame oil, sesame seeds, and the remaining 1g salt, then shape it into bite-sized balls.
- 4Prep
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.
- 5Finish
Fold the edges of the leaf inward to wrap the rice completely into a neat ball, then arrange on a plate.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Combination of tender leaf and crunchy stem
- Finish cue
- Fold the edges of the leaf inward to wrap the rice completely into a neat ball, then arrange on a plate.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
25min, 7 ingredients
Category median
38.5min, 8 ingredients
Based on 214 recipes
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