Korean
Korean - Rice Dishes
Ssambap
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups cooked short-grain or multigrain rice, hot
- • 1 head butter or red leaf lettuce, leaves separated
- • 10 perilla leaves (kkaennip)
- • 100g beef bulgogi, grilled
- • 100g seasoned soybean sprouts
- • 2 tbsp ssamjang
- • 1 tbsp sesame oil
Preparation Steps
1
Phase 1
Wash and thoroughly dry the lettuce and perilla leaves; chill until crisp.
2
Phase 2
Grill the bulgogi over high heat until caramelised at the edges.
3
Phase 3
Arrange the hot rice, wraps, bulgogi, sprouts, and ssamjang around the table.
4
Phase 4
Lay a leaf in your palm, add a spoonful of rice, top with bulgogi and sprouts, and dot with ssamjang and a drop of sesame oil.
5
Phase 5
Fold into a bundle and eat in one bite by hand.