Butterbur Leaf Ssambap
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Butterbur leaf ssambap steams and cools the leaves, then wraps them around sesame-seasoned rice and a doenjang-gochujang dipping paste.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash the butterbur leaves thoroughly under running water and trim the ends of the stems.
- 2Step
Steam the leaves in a hot steamer for 4 minutes, then rinse immediately in cold water and squeeze dry.
- 3Prep
In a bowl, mix soybean paste, red pepper paste, minced garlic, minced green onion, and 5ml of sesame oil to make ssamjang.
- 4Prep
Mix warm rice with 10ml of sesame oil and sesame seeds, let it cool, and roll into round bite-sized balls.
- 5Step
Spread a steamed leaf, place a rice ball and a little ssamjang in the center, and wrap it tightly.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Bitter taste combined with savory ssamjang
- Finish cue
- Spread a steamed leaf, place a rice ball and a little ssamjang in the center, and wrap it tightly.
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
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