쌈밥 — Print Recipe — The Culinary Codex

Steamed rice and savory accompaniments wrapped in fresh lettuce or perilla leaves with ssamjang sauce, a communal North Korean dining tradition celebrating fresh vegetables and bold flavors.

Ingredients

3 cups cooked short-grain rice
1 head lettuce, leaves separated
20 perilla leaves (kkaennip)
Ssamjang: 2 tbsp doenjang, 1 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp sugar, 2 cloves garlic minced
200g seasoned beef (grilled or stir-fried)
4 cloves garlic, raw sliced
2 green chilies, sliced
Pickled radish
Sesame seeds

Instructions

1 Cook rice and keep warm. Season beef with soy sauce and sesame oil, then grill or stir-fry until cooked.
2 Prepare ssamjang by mixing doenjang, gochujang, sesame oil, sugar, and minced garlic.
3 Wash and dry lettuce and perilla leaves. Arrange on a large platter.
4 Place a spoonful of rice on a leaf, add a piece of meat, a dab of ssamjang, a slice of raw garlic, and a chili slice.
5 Wrap the leaf around the filling and eat in one satisfying bite.
6 Repeat with different combinations, enjoying the communal, interactive meal.

Did You Know?

The Korean word ssam means "wrapped," and the tradition of wrapping food in leaves predates written Korean culinary history, making it one of the oldest Korean dining customs.