Soybean Leaf Ssambap
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Soybean leaf ssambap wraps rice in blanched leaves and fills each bundle with thick doenjang cooked with onion, shiitake, and garlic.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Wash the soybean leaves, blanch them in boiling water for 1 minute, then rinse in cold water and squeeze out the moisture.
- 2Season
Finely chop the onion and shiitake mushroom to prepare for the gang-doenjang sauce.
- 3Heat
Heat sesame oil in a pot, sauté minced garlic, onion, and mushrooms, then add doenjang and stir-fry together.
- 4Control
Pour water into the pot, reduce the heat to low, and simmer until the mixture thickens into a rich paste.
- 5Heat
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tender blanched soybean leaves
- Finish cue
- 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.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
30min, 8 ingredients
Category median
38.5min, 8 ingredients
Based on 214 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Thick Doenjang Bibimbap
Cooked rice, Onion
Korean Beef and Mushroom Rice Bowl
Cooked rice, Onion
Korean Soy-Marinated Soybean Leaves
Soybean leaves, Onion