Ssambap is a type of rice dish where you wrap cooked rice with some kind of ingredients (usually vegetables). Today I will show you 2 different kinds of Ssambap. One uses Napa cabbage, which is seasoned with soybean paste, and the other uses seasoned Perilla leaves. The seasoned rice, cabbage, and Perilla taste great in this dish. Try it someday.
Yield: 60 Pieces
Short Korean Lesson: *^^*
- EunHaeng (은행) = Bank
- UCheGuk (우체국) = Post Office
- 1 Cup Ground Beef (8 oz)
- 2 Tbsp Bulgogi Sauce
- 15 Leaves Cabbage
- 15 Seasoned Perilla Leaves
- 3 Cups Short Grain Rice, Cooked
- 2 Tbsp Cucumber
- 1 Tbsp Garlic
- 1 Generous Tbsp Green Hot Pepper
- 1 Tbsp Carrot
- 1 Tbsp Sesame Oil
- ½ Tbsp Sesame Seeds
Obtain 1 cup (8 oz) of ground beef. Marinate it with 2 Tbsp of bulgogi sauce. I used Sempio’s premade bulgogi sauce for this recipe. If you do not have their sauce, you can make sauce from scratch by mixing following ingredients-1 cup ground beef, 1½ Tbsp finally chopped green onion, 1 Tbsp minced garlic, 1½ Tbsp soy sauce, ½ Tbsp cooking wine (or water), 1 Tbsp sugar, 1 tsp sesame oil, ⅛ tsp black pepper.
Obtain 2 Tbsp worth of a cucumber and 1 Tbsp worth each of garlic, green hot pepper, and carrot. Depending on your tastes, you can use other vegetables that you like to eat raw.
Finely chop all the vegetable ingredients. We are going to mix them with rice later.
Cut off the bottom of the cabbage and peel the leaves. You will need 15 good-sized leaves for this recipe.
Cook the cabbage in boiling water for about 5 minutes on high. When the cabbage becomes soft, it is done.
Fry the marinated beef in a heated pan for about 6 minutes on medium-high.
When the cabbage is done cooking, rinse it in cold water for a minute.
Gently squeeze out the water from the cabbage.
Cut away the thick stem of the leaf and divide each leaf in half and
Add 3 cups of cooked short grain rice, 1 Tbsp of sesame oil, and ½ Tbsp of sesame seeds in a large mixing bowl. Gently mix them all together. I’m going to use half of the rice for the cabbage rolls and the other half for the Perilla rolls. If you want, you can add little bit of salt in this step, but keep in mind the bulgogi, Perilla leaves, and soybean paste are already salty.
Add the cooked beef and all the chopped vegetables to the rice and mix them gently.
For the cabbage roll, place one piece of cabbage on a cutting board. Put about 2 Tbsp of rice mixture on top of the cabbage.
Fold each end of the cabbage to the center.
Then, roll the cabbage up. You will get a nicely shaped and sealed roll.
Cut the cabbage roll in half.
Put some seasoned soybean paste (ssamjang) on top of each one. Here are 2 different flavors of Sempio’s seasoned soybean pastes. I’m going to use one of them today.
For the Perilla rolls, place one seasoned leaf on a cutting board. I used Sempio’s canned spicy Perilla leaves. If you have homemade Perilla kimchi, or a side like the one in the can, you can use it. You will need 15 Perilla leaves for this recipe.
Place about 2 Tbsp worth of the rice mixture on top of the leaf.
Fold each end of the leaf to the center. Then, roll it up. You will get nicely shaped and sealed roll.
Cut the Perilla roll in half. If you want, garnish with a small slice of a red hot pepper on top.
Since it has meat, rice, and vegetables, it can be great for a one dish meal. The bite-sized pieces look very pretty, so it can be great for in a lunch box. I used some of Sempio’s pre-made products for this recipe, but you can always use homemade ones if you want. Enjoy!