Korean lettuce wraps (ssambap) are perfect little packages made of boldly flavored seasoned meat, rice, a zingy sauce (ssamjang) and a crisp, cool leaf vegetable.
Ssam means "wrap" in Korean, and bap means "rice." Besides the rice and the wrap (usually lettuce), there is a ton of variation in what can be inside the handheld package.
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Rice, white or brown, is almost always included in ssambap (hence the name "rice wraps"). Some people don't put rice inside their bossam (pork belly wrapped in cabbage) but prefer to eat it on the side.
Some low-carb eaters happily eat ssam with no rice inside it. You also can substitute thin noodles for a different ssam experience.
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Beef, Pork or Fish Wraps
The most popular fillings for ssam are galbi (short ribs) or beef bulgogi (thinly sliced ribeye) and both are fantastic. These are also picnic and outdoor barbecue favorites since they're easy to cook on the grill.
But pork (like daeji bulgogi), raw fish (hwe), chicken, and other types of seafood also are popular inside Korean lettuce wraps.
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Condiments and Sauces for Ssam
Many like seasoned ssamjang for ssambap, but you also can just use kochujang (red pepper paste) or daenjang (soy bean paste) for yours.
Some people also add kimchi (pickled cabbage) to their ssam, but the variety of additions are endless and include raw or cooked garlic, raw sliced hot peppers, and sweet onion slices.Continue to 5 of 5 below.
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How to Make Ssam
- Start with the vegetable leaf of choice, ripping it in half if it is too big.
- Place the leaf in your hand, add a small mound of rice, stack meat (or seafood) on top, and finish with a dollop of ssamjang and other optional condiments.
- Wrap the whole thing into a neat package (about the size of a golf ball) and eat it in one bite.
- Try not to make the whole thing too big, because then you're stuck with two messy options: stuffing it in your mouth or biting into the ssam and spilling its contents everywhere.