Soybean Leaf Ssambap
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Young soybean leaves have a fresh, grassy aroma that sits well against gangdoenjang, a thick, salty soybean paste here cooked down with shiitake, onion, and garlic until it barely moves.
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That thickness is the point: a runny paste loosens the rice and leaks out of the leaf. The amount of rice is matched to each leaf, since they vary in size, and the parcels are set seam side down so they hold until serving.
Ingredients
Instructions
- 1
Wash the soybean leaves, blanch them in boiling water for 1 minute, then rinse in cold water and squeeze out the moisture.
- 2
Finely chop the onion and shiitake mushroom to prepare for the gang-doenjang sauce.
- 3
Heat sesame oil in a pot, sauté minced garlic, onion, and mushrooms, then add doenjang and stir-fry together.
- 4
Pour water into the pot, reduce the heat to low, and simmer until the mixture thickens into a rich paste.
- 5
Spread a blanched leaf flat, place a bite-sized scoop of cooked rice on it, top with a dab of gang-doenjang, and wrap it into a tight bundle.
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