Butterbur Leaf Ssambap
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Butterbur leaves are steamed for 4 minutes rather than blanched, which leaves them pliable enough to fold.
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Their bitterness softens once each bite also holds sesame-oil rice and a salty ssamjang of doenjang and gochujang.
Ingredients
Instructions
- 1
Wash the butterbur leaves thoroughly under running water and trim the ends of the stems.
- 2
Steam the leaves in a hot steamer for 4 minutes, then rinse immediately in cold water and squeeze dry.
- 3
In a bowl, mix soybean paste, red pepper paste, minced garlic, minced green onion, and 5ml of sesame oil to make ssamjang.
- 4
Mix warm rice with 10ml of sesame oil and sesame seeds, let it cool, and roll into round bite-sized balls.
- 5
Spread a steamed leaf, place a rice ball and a little ssamjang in the center, and wrap it tightly.
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