Ssambap (Korean Lettuce Leaf Wraps with Rice and Ssamjang)
Quick answer
Fresh lettuce, perilla leaves, and other leafy greens are spread flat and topped with a small mound of warm rice, a dab of ssamjang, and a slice of raw garlic or chili pe...
What makes this special
- Lettuce, perilla, and aster leaves provide a cool, crunchy contrast to warm rice and ssamjang.
- Three leaf types: lettuce, perilla, and aster each bring different aroma and crunch
- Ssamjang cut with sesame oil softens the paste's salinity
Key ingredients
Core cooking flow
- 1 Rinse 10 lettuce leaves and 10 perilla leaves one by one under running water...
- 2 Pat the remaining moisture away with paper towels instead of rubbing the leaves.
- 3 Stir 3 teaspoons ssamjang with 1 teaspoon sesame oil until evenly loosened but still thick.
Fresh lettuce, perilla leaves, and other leafy greens are spread flat and topped with a small mound of warm rice, a dab of ssamjang, and a slice of raw garlic or chili pepper, then folded into a single bite-sized wrap. The cool crunch of the leaves meets the warm, sticky rice and the salty-sweet depth of fermented soybean paste in every bite. Adding grilled pork belly or bulgogi inside the wrap turns it into a balanced, protein-rich meal. The hands-on ritual of building each wrap at the table is part of what makes ssambap a communal favorite.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 10 lettuce leaves and 10 perilla leaves one by one under running water, checking the stems and folds for grit.
Stand them in a colander for about 10 minutes so excess water drains away.
- 2Step
Pat the remaining moisture away with paper towels instead of rubbing the leaves.
If the greens stay wet, the rice and ssamjang will slide out, so handle them gently to avoid tearing.
- 3Season
Stir 3 teaspoons ssamjang with 1 teaspoon sesame oil until evenly loosened but still thick.
Keeping the paste spreadable prevents salty clumps from concentrating in one bite.
- 4Prep
Slice 10 garlic cloves thinly and cut 3 chili peppers into small rounds.
If the chilies are very hot, shake out some seeds and keep them separate so each wrap can be adjusted.
- 5Heat
Have 2 bowls of cooked rice ready while warm, not steaming hot.
The rice should hold together by the spoonful, but it should not be hot enough to wilt the leaves.
- 6Step
Place a small spoonful of rice on a leaf, then add a little ssamjang, garlic, and chili.
Fold the sides over the filling into a bite-size bundle and eat it right away for the best texture.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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