Leaf-wrap rice with beef ssamjang (Ssambap)

Rice with fresh wrapping greens, steamed cabbage and pumpkin leaves, and a cooked beef-doenjang dip.

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Method

6 clear steps

1
A steamer basket with a lidded pot and a frying pan. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.
2
Buy identifiable food-grade culinary greens. Rinse lettuce, crown daisy greens, perilla, wrapping kale and mustard leaves one at a time under running drinking water, drain and trim tough stems. Remove fibrous strings from the edible pumpkin-leaf stems. Separate cabbage leaves. Do not use unidentified garden leaves.
3
Bring about 1500 g water to a boil beneath a steamer basket, keeping water below the food. Add cabbage and pumpkin leaves, cover and steam for about 10 minutes, until tender. Keep separate from the raw wrapping greens.
4
In a hot frying pan, break up and cook the 50 g minced beef, about 1.5 minutes initially. Add 62.5 g water, 30 g chopped green chile, 80 g doenjang, 32 g gochujang, 3 g gochugaru, 22 g sesame oil and 20 g pine nuts.
5
Lower the heat and stir for about 5 minutes until the dip thickens and the minced beef reaches 71 C. The short initial frying time is not a safety endpoint.
6
Serve 920 g hot rice between four diners with separate plates of fresh and steamed leaves and small bowls of beef ssamjang. Put a little rice and dip into a leaf and fold into a bite. Refrigerate unused dip promptly; the full dip batch need not be eaten in one sitting.

South Korea

Rice with fresh wrapping greens, steamed cabbage and pumpkin leaves, and a cooked beef-doenjang dip.

Loading kitchen…

6 clear steps

1
A steamer basket with a lidded pot and a frying pan. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.
2
Buy identifiable food-grade culinary greens. Rinse lettuce, crown daisy greens, perilla, wrapping kale and mustard leaves one at a time under running drinking water, drain and trim tough stems. Remove fibrous strings from the edible pumpkin-leaf stems. Separate cabbage leaves. Do not use unidentified garden leaves.
3
Bring about 1500 g water to a boil beneath a steamer basket, keeping water below the food. Add cabbage and pumpkin leaves, cover and steam for about 10 minutes, until tender. Keep separate from the raw wrapping greens.
4
In a hot frying pan, break up and cook the 50 g minced beef, about 1.5 minutes initially. Add 62.5 g water, 30 g chopped green chile, 80 g doenjang, 32 g gochujang, 3 g gochugaru, 22 g sesame oil and 20 g pine nuts.
5
Lower the heat and stir for about 5 minutes until the dip thickens and the minced beef reaches 71 C. The short initial frying time is not a safety endpoint.
6
Serve 920 g hot rice between four diners with separate plates of fresh and steamed leaves and small bowls of beef ssamjang. Put a little rice and dip into a leaf and fold into a bite. Refrigerate unused dip promptly; the full dip batch need not be eaten in one sitting.