Kimchi Ssambap 

Korean “Ssambap” – A unique combination of Kimchi and Rice

Ssambap (쌈) has a special place in Korean cuisine. Ssambap means to eat something wrapped in leaves. Koreans use lettuce, perilla leaves, zucchini leaves, cabbage and many other green vegetables to make wraps. Similarly, Kimchi is also a great choice for making Ssambap.

When Pogi Kimchi reaches its spicy and sour state, it tastes even better with meat, rice and other stuffings. It becomes not just a simple wrap but a part of a special taste and unique experience.

What is Ssambap?

Ssambap (쌈밥) means to eat rice wrapped in a leafy vegetable. There are two ways to eat it:

• Rice and leafy vegetables are served separately, allowing everyone to prepare ssam to their liking. A special Korean sauce called ssamjang is served on the side, which enhances the taste.
• Rice is already served wrapped in leaves, making it easier to eat.

If you wrap rice in kimchi, it becomes much more delicious than a normal rice dish! They are small, attractive and easily eaten, so they are a perfect choice for lunch boxes or picnics.

How to use kimchi as a wrap?

• First, squeeze out the excess liquid from the kimchi so it is not too wet.
• If the kimchi is too sour, you can wash it with cold water and squeeze it again. This will make it taste milder.
• In Korea, during the spring, when the old kimchi made in the winter turns sour, it is widely eaten as wraps.
• If you prefer, you can serve the kimchi separately, so that everyone can make their own kimchi wrap.

How to prepare rice for ssambap?

• Rice can be prepared in many ways.
• The easiest way is to lightly season the rice with salt and sesame oil.
• Some people prepare it as fried rice and then wrap it in kimchi.

If you like a spicy taste, you can also add ssamjang or Korean red pepper paste (gochujang) to the rice.

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Ingredients required to make Ssambap

For kimchi:

• 10 kimchi leaves

For fried rice:

• 1/4 medium-sized onion (finely chopped)
• 1/2 small carrot (finely chopped)
• 1/4 green capsicum (finely chopped)
• 2-3 mushrooms (finely chopped)
• 3 ounces minced ground beef (if you are a vegetarian, you can omit it)
• 2 cups cooked rice
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• salt and pepper to taste
• For light frying oil

Method of Preparation

1. Prepare the kimchi:

• First, squeeze out the excess liquid from the kimchi.
• Cut off the thick white part and remove it.
• If you want a milder taste, wash the kimchi with cold water and squeeze it again.

2. Prepare the fried rice:

• Finely chop all the vegetables.
• Heat some oil in a pan and add minced meat (ground beef) and fry it till it becomes light brown.
• Now add a tablespoon of oil and add onion, carrot, capsicum and mushroom and cook for 2 minutes, till the vegetables become soft.
• Now add cooked rice and soy sauce and mix well.
• Add salt and pepper and cook for another 2-3 minutes.
• Finally, add sesame oil and sesame seeds and mix well.

3. Make small rice rolls:

• When the fried rice cools down, make small rolls with your hands.
• Adjust the size of the rice roll to the size of the kimchi leaves.

4. Assemble the ssambap:

• Place a kimchi leaf on a cutting board.
• Place the rice roll next to the cut side of the kimchi.
• Wrap the kimchi around the rice, and fold the side parts in.
• Roll it up completely.
• Repeat the same process until the rice and kimchi are finished.

Conclusion

Kimchi ssambap is a delicious, slightly spicy and crunchy Korean dish that makes a unique combination with rice. It is not just a simple dish but an exciting and delicious experience.

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