Ssam-bap (Rice Wraps)
Ssam-bap recipe—perfect for boosting your appetite with fresh leafy vegetables!
Ingredients
Main ingredients
- brown rice 150 g
- thinly sliced pork belly 100 g
- lettuce 30 g
- perilla leaves 20 g
- onion 30 g
- Korean green chili pepper 10 g
Seasonings/Sauce
- doenjang (soybean paste) 2.25 tbsp
- gochujang (red chili paste) 0.25 tbsp
- minced garlic 0.25 tbsp
- sesame oil 1 tbsp
- oligosaccharide syrup 0.25 tbsp
- roasted sesame seeds 1 tsp
Nutrition summary
Carbohydrates
45 g
43%
Protein
25 g
24%
Fat
15 g
32%
Cooking steps
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1
Soak the leafy vegetables (lettuce, perilla leaves) in cold water for 5 minutes to remove impurities, then shake off all moisture completely and prepare.
-
2
On medium heat, add the thinly sliced pork belly to a preheated pan and cook until it becomes nicely golden and releases enough fat.
-
3
Add minced onion and chili peppers to the pork fat in the pan, and sauté gently over low heat until the onions become translucent.
-
4
Push the ingredients to one side of the pan and add doenjang (soybean paste), gochujang (red chili paste), oligosaccharide syrup, and minced garlic. Stir-fry for 1 minute until the seasoning becomes thick, creating a savory ssamjang sauce.
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5
Shape brown rice into bite-sized balls, place them on the prepared leafy vegetables, then top with the fried ssamjang and pork to finish.
