….Ssam means wrapped and bap means rice, so you can imagine ssambap means wrapped rice. You can use various kinds of edible leaves when you make your ssambap. There is no rule to eating ssambap, so the great part of enjoying ssambap is that you can become creative. Make some ssambap and hand it over to your family, friend, and your love. That is a good way to become a friend….. I used some kale leaves and chard leaves today. Kale and chard have some bitterness, so I blanched them. Blanching in water to reduces bitterness. Also I added some ssamjang inside the ssambap. Ssamjang is a very good dipping sauce in Korea. By the way, my husband doesn’t like wrapped ssambap very much, because he doesn’t enjoy wrapping ssambap himself. So I wrapped these ssambap for him today. He ate them easily and deliciously.
Time: 50 minutes
- 3 cup steamed rice
- 6 kale leaves, cut off the hard stems
- 5 red chard leaves, cut off the hard stems
- 10 shrimp(1 cup), sliced small size
- 1 Ts Mirin
- 1 Ts water
- 1 Ts rice syrup
- 1/2 Ts Mat-Gan-Jang
- sesame seeds to taste
- 1 1/2 Ts sesame oil
- salt to taste
- ssamjang to taste
- pine nut for garnish(this is optional)
- parsley for garnish(this is optional)
- Heat a pot with medium high heat and add 4 cup water to boil it.
2. Blanch the kale leaves into the pot for 5 seconds one by one and sift the kale leaves. Set aside. Blanch the red chard leaves into the pot for 5 seconds one by one and sift the red chard leaves. Turn off the heat and set aside.
3. Heat a pan with medium high heat and add the shrimp to stir them for 3 minutes.
4. Add the Mirin into the pan to stir them until cooked. Turn off the heat and set aside.
5. Heat the same pan with medium heat and add the water, rice syrup, and Mat-Gan-Jang to simmer them for 1–2 minutes.
6. Add the stir fried shrimp into the pan to stir them for 2–3 minutes.
7. Sprinkle some sesame seeds and 1/2 Ts sesame oil into the pan. Turn off the heat and set aside.
8. Mix the steamed rice, sesame seeds, salt, sesame oil, and stir fried shrimp into a bowl well gently.
9. Make the mixed rice into small balls.
10. Place a blanched kale leaf on a cutting board and put a rice ball on top of the kale leaf. Fold in the sides and wrap over the rice ball. Roll it one time and add a tiny bit of ssamjang on top of the roll. Continue to roll one or two more times until the whole things is secured. Red chard leaves are rolled up in the same way.
11. Place the ssambap on a serving plate.
12. Heat a pan with low heat to add some pine nuts to stir fry them lightly.
13. Mince the toasted pine nut.
14. Put the minced pine nuts on top of the red chard ssambap.
15. Serve them.
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