Nutrient-Rich Kale Ssambap Lunch Box
I want to pack a nutrient-rich Kale Ssambap lunch box for an outing.
On a rainy Saturday, instead of going out, I decided to create a picnic atmosphere at home by making Kale Ssambap. It’s a wonderful way to enjoy a delicious and healthy meal indoors. This recipe is perfect for a lunch box or a light, satisfying meal.
For the Wraps- 100g Kale leaves for wraps (approx. 20 leaves)
- Remove thick stems
Garlic Fried Rice- 300g Cooked rice (about 1.5 bowls)
- 1-2 Tbsp Grapeseed oil
- 3 cloves Garlic (thinly sliced)
- 1/2 tsp Salt
Savory Ssamjang (Dipping Sauce)- 1/2 Tbsp Sesame oil
- 1/2 Tbsp Perilla seed powder
- 300g Cooked rice (about 1.5 bowls)
- 1-2 Tbsp Grapeseed oil
- 3 cloves Garlic (thinly sliced)
- 1/2 tsp Salt
Savory Ssamjang (Dipping Sauce)- 1/2 Tbsp Sesame oil
- 1/2 Tbsp Perilla seed powder
Cooking Instructions
Step 1
A typical pack of kale for wraps contains about 20 leaves. To make them easier to wrap, trim off the thick, fibrous stems from the kale leaves using a knife.
Step 2
Bring a pot of water to a boil. Add 1/2 Tbsp of salt to the boiling water. Blanch the kale leaves one by one for only 7-8 seconds. Be careful not to overcook them, as they can become mushy. Immediately transfer the blanched kale to a bowl of cold water to stop the cooking and retain their vibrant green color and crisp texture.
Step 3
Wash the 3 whole garlic cloves thoroughly under running water. Slice them thinly. Thin slicing allows the garlic flavor to infuse beautifully into the oil and results in a pleasant crispness when sautéed.
Step 4
Heat 1-2 Tbsp of grapeseed oil in a pan over low heat. Add the thinly sliced garlic and sauté gently until it turns golden brown and fragrant. Once the garlic is aromatic, add the 300g of cooked rice and 1/2 tsp of salt. Stir-fry everything together until well combined. Cooking the rice in garlic-infused oil adds a wonderful depth of flavor.
Step 5
Lay the blanched kale leaves flat on a cutting board, with the duller side (backside) facing up. This provides a better surface for shaping the rice. Take the garlic fried rice and shape it into small, sushi-like portions with your hands. Place one portion of the rice onto the center of each kale leaf.
Step 6
Gently fold the kale leaf over the rice, covering it like a blanket. Then, bring the two sides of the kale leaf together and slightly overlap them. Finally, roll the kale leaf up snugly from one end to the other, similar to how you would roll a sushi roll, to create your beautiful kale ssam-bap.
Step 7
In a small bowl, combine 1/2 Tbsp of sesame oil and 1/2 Tbsp of perilla seed powder. Mix them well to create a rich and nutty ssamjang. This savory dipping sauce is the perfect complement to the kale ssam-bap!
Step 8
For an extra touch of color and flavor, you can add finely chopped vegetables like carrots or bell peppers, or use cookie cutters to create fun shapes. Garnish the top of your ssam-bap with these additions. Pack them attractively to enjoy a delightful picnic experience, even indoors!
