Gomchwi Ssambap Rolls
♥ [Newlywed’s Table] Healthy & Delicious Gomchwi Ssambap Rolls Recipe
Introducing our delightful Gomchwi Ssambap Rolls, a harmonious blend of the fragrant aroma of Korean burdock leaves and a savory, umami-rich doenjang (soybean paste) sauce. Served with freshly steamed rice, these rolls are a feast for both the eyes and the palate. They make a perfect healthy meal for any occasion, whether it’s a light lunch, a delightful dinner, or an elegant dish for entertaining guests. Beat the summer heat with this refreshing and flavorful dish that nourishes both body and soul!
Main Ingredients- 1.5 bowls of freshly cooked rice
- 20 fresh Gomchwi (Korean burdock) leaves
- 1 teaspoon coarse salt (for blanching Gomchwi)
Special Ssambap Sauce- 1 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 shiitake mushroom caps (finely minced)
- 1 handful of green onion (finely chopped)
- 1/2 onion (finely minced)
- 1 handful of wild chives (minced)
- 1/2 Tbsp sugar
- 1 tsp minced garlic
- A splash of sesame oil (for finishing)
- Sesame seeds, as needed (for garnish and flavor)
- 1 cup water (approx. 200ml)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 shiitake mushroom caps (finely minced)
- 1 handful of green onion (finely chopped)
- 1/2 onion (finely minced)
- 1 handful of wild chives (minced)
- 1/2 Tbsp sugar
- 1 tsp minced garlic
- A splash of sesame oil (for finishing)
- Sesame seeds, as needed (for garnish and flavor)
- 1 cup water (approx. 200ml)
Cooking Instructions
Step 1
Begin by carefully washing the fresh Gomchwi leaves under running water. In a pot, bring about 1 liter of water to a rolling boil, adding 1 teaspoon of coarse salt. Once boiling, carefully add the Gomchwi leaves and blanch for approximately 2 minutes. Be careful not to overcook, as they can become mushy. After blanching, immediately rinse the leaves in cold water to stop the cooking process. Gently squeeze out any excess water by hand and set aside.
Step 2
Now, let’s prepare the delicious Ssambap sauce. In a mixing bowl, combine 1 Tbsp of Doenjang, 1/2 Tbsp of Gochujang, 1/2 Tbsp of sugar, and 1 tsp of minced garlic. Add the finely minced shiitake mushroom caps and onion, which will add depth and sweetness to the sauce. Finally, add the finely chopped green onions for a fresh aromatic touch.
Step 3
Pour 1 cup (approximately 200ml) of fresh water into the bowl with the sauce ingredients. This will help achieve a smooth consistency when the sauce is cooked.
Step 4
Using a spatula or spoon, gently stir the ingredients until well combined and no lumps remain. Transfer the mixture to a pot and cook over medium-low heat. Once it begins to bubble, reduce the heat slightly and let it simmer gently.
Step 5
As the sauce thickens and becomes fragrant, add the minced wild chives. Cook over low heat for about 2 more minutes to infuse their delicate aroma. Wild chives lose their flavor if cooked for too long, so adding them near the end is ideal.
Step 6
Once the sauce has slightly reduced and has a nice, simmered consistency, add a tiny splash of sesame oil for an extra layer of nutty aroma.
Step 7
Turn off the heat. Add the freshly cooked warm rice to the pot with the sauce. Carefully mix the rice and sauce together with a spatula, ensuring each grain of rice is coated evenly. Be gentle to avoid mashing the rice.
Step 8
Lay out a blanched Gomchwi leaf flat on a cutting board or plate, similar to how you would handle a pumpkin leaf. Place a spoonful of the seasoned rice mixture in the center of the leaf. Adjust the amount of rice according to the size of the Gomchwi leaf.
Step 9
Fold the Gomchwi leaf over the rice, starting from one side and tucking it in. Fold in the sides to secure the filling. Roll it up gently into a bite-sized roll. Your beautiful and delicious Gomchwi Ssambap Rolls are now ready to be enjoyed!
