KIMCHI BBQ WRAPS (Ssam 쌈쌈)
This is how kimchi is most often eaten in Korea - as part of ssam, the practice of wrapping grilled meat, rice, and various accompaniments in fresh lettuce leaves. It's convivial, customizable, and absolutely delicious. The crisp lettuce provides textural contrast, the meat provides richness, and the kimchi cuts through it all with its bright, funky acidity. It's nice to have a couple of kinds of kimchi on the table for this - try our Spring Onion Kimchi and the White Kimchi as well.
Ssam is also one of the most forgiving ways to eat - there's no right or wrong way to build your wrap, and everyone at the table gets to make it exactly how they like it. It's the Korean equivalent of build-your-own tacos, or roll your own sushi - and it's so cosy and chatty, the easiest way to make a meal more of a casual gathering.
Fun fact: You can also grill your kimchi alongside the meat. Grilled kimchi develops a smoky sweetness that's absolutely addictive.
INGREDIENTS
For the wraps:
- 1 head butter lettuce or cos lettuce, leaves separated and washed
- 500g grilled meat (bulgogi, pork belly, steak, chicken, tofu- whatever you fancy)
- Cooked short-grain rice
- Kimchi (as much as you like)
- Ssamjang (Korean dipping sauce) or use:
- 2 tbsp doenjang (Korean soybean paste) or miso
- 1 tbsp gochujang
- 1 tsp sesame oil
- 1 tsp honey
- 1 clove garlic, minced
Optional additions:
- Thinly sliced garlic
- Thinly sliced green chilli
- Perilla leaves (if you can find them)
- Sliced spring onions
- Fresh herbs (mint, coriander)
METHOD
- Prepare everything: Arrange lettuce leaves on a large platter. Put rice, grilled meat, kimchi, and all the accompaniments in small bowls.
- Make the sauce: Mix all ssamjang ingredients together in a small bowl.
- Assemble and eat: Take a lettuce leaf, add a spoonful of rice, a piece of meat, some kimchi, a dab of sauce, and whatever else you fancy. Wrap it up and eat it in one or two bites.
- Optional - grill the kimchi: Heat a grill pan or BBQ to high. Grill whole kimchi leaves or large pieces for 2-3 minutes per side until charred and caramelized. The smokiness is incredible.
Serves: 4
Time: 10 minutes (assuming meat is already cooked)
Sharon's tip: Make extra ssamjang - it keeps in the fridge for weeks and is brilliant on everything from rice bowls to roasted vegetables.
