Abalone Leaf Ssambap: A Deliciously Bitter Delight
The Pinnacle of Slightly Bitter Flavors ~ Abalone Leaf Ssambap
Shall we call it a ‘slightly bitter’ taste rather than just bitter? A taste that adults truly appreciate. Once you know this flavor, abalone leaf ssambap becomes incredibly delicious. Instead of simply wrapping rice, it’s best to lightly coat the rice with sesame oil and then make it into wraps. This makes them easy to pick up and eat one by one. Highly recommended for adult outings or as a hiking lunchbox! The unique, slightly bitter flavor of abalone leaves, combined with the savory seasoning, creates an irresistible dish.
Ingredients
- Boiled Abalone Leaves
- 1.5 bowls of cooked rice
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare fresh abalone leaves and stems harvested from your garden. If the abalone stems are thick, peeling them is essential for a tender bite. Gently snap off the end of the abalone stem and peel the skin all the way up to the back of the abalone leaf. (Be aware that your fingertips might get stained black from peeling.)
Step 2
In a large pot, bring plenty of water to a rolling boil and add 1 tablespoon of salt. Once the water is boiling, add the prepared abalone leaves.
Step 3
Submerge the abalone leaves in the boiling water, flipping them over halfway through, and boil for about 3 to 5 minutes. Adjust the boiling time based on the size and thickness of the abalone leaves. While tender young leaves only need blanching, thicker leaves require thorough boiling to become tender.
Step 4
Immediately transfer the boiled abalone leaves to cold water to cool them completely. After cooling in cold water, rinse them gently by swishing them under running water, and then squeeze out as much water as possible by hand.
Step 5
Now, let’s make the seasoning for the abalone leaf ssambap! The spicy seasoning that pairs perfectly with the slightly bitter abalone leaves is key. Finely chop 4 Cheongyang chili peppers and thinly slice 5 cloves of garlic.
Step 6
In a bowl, combine the chopped chili peppers and sliced garlic. Add 1 tablespoon of red pepper flakes, 1 tablespoon of toasted sesame seeds, and 6 tablespoons of anchovy sauce. Mix everything thoroughly until it forms a thick seasoning paste. You can adjust the amount of anchovy sauce to your taste.
Step 7
In 1.5 bowls of warm cooked rice, add 1 tablespoon of sesame oil and mix well to infuse the rice with a nutty aroma. Rice seasoned with sesame oil will remain moist and prevent sticking when making the wraps.
Step 8
If the abalone leaves are too large, cut them in half to a more manageable size. This will help create neater and more attractive ssambap.
Step 9
Place a portion of the prepared rice onto an abalone leaf. Then, add the seasoned garlic and chili mixture that you prepared. Feel free to add more seasoning according to your preference.
Step 10
Now it’s time to wrap the rice with the abalone leaf. Gently fold the top and bottom parts of the abalone leaf over the rice, covering it.
Step 11
Finally, use the elongated parts of the abalone leaf to firmly roll up the rice. This creates a beautiful shape and prevents the rice from falling out, making it easy to eat. The finished abalone leaf ssambap and seasoning can be stored in the refrigerator for about a week, so you can enjoy it fresh whenever you crave it!
