Aromatic Gomchwi Ssambap: 3 Delicious Variations with One Bowl of Rice
Whip up 3 Types of Gomchwi Ssambap from Just One Bowl of Rice!
This is a simple yet satisfying ssambap (wrap) I enjoyed for a solo meal. Each type of ssambap, made with gomchwi leaves, offers a slightly different flavor profile, making it a fun and engaging dish. Experience the unique, refreshing aroma of gomchwi combined with various fillings for a delightful culinary adventure.
Ingredients- 1 fresh Gomchwi leaf
- 2 blanched Gomchwi leaves
- 2 Gomchwi pickles
- 1 bowl of cooked rice
Rice (Seasoning)- 1 bowl of cooked rice
- 1/2 tsp perilla oil (deulgireum)
- 1 Tbsp sesame seeds (roasted and ground)
- 1 bowl of cooked rice
- 1/2 tsp perilla oil (deulgireum)
- 1 Tbsp sesame seeds (roasted and ground)
Cooking Instructions
Step 1
First, let’s prepare the seasoned rice. Take 1 bowl of warm cooked rice and mix in 1/2 teaspoon of fragrant perilla oil and 1 tablespoon of flavorful roasted and ground sesame seeds. Be generous with the amount of rice!
Step 2
If you’re using gomchwi pickles, finely chop the stems, excluding the leafy parts. This will give a pleasant, crunchy texture when you bite into the ssambap.
Step 3
Add the finely chopped gomchwi pickle stems to the seasoned rice and mix well. The savory and slightly sweet flavor of the pickles will enhance the rice.
Step 4
Now, it’s time to shape the rice. Since the gomchwi leaves are quite large, shape the rice into substantial rice balls, almost like large onigiri. Adjust the size of the rice ball to fit the size of your gomchwi leaf for a beautiful presentation.
Step 5
To blanch the gomchwi leaves, bring a pot of water to a boil, add a pinch of salt, and submerge the gomchwi leaves for about 2 minutes. Be careful not to overcook them, as they can become too soft. Blanched leaves offer a tender texture and milder flavor.
Step 6
Place the blanched gomchwi leaf on a flat surface, put the shaped rice ball on top, fold in the sides, and then roll it up snugly from one end to the other to form the ssambap.
Step 7
Because the gomchwi leaves are quite large, it might be difficult to eat the ssambap in one bite. To make it more manageable, you can simply cut the ssambap in half.
Step 8
A helpful tip for cutting: lightly wet your knife blade with water before slicing. This prevents the rice from sticking to the knife, ensuring a clean cut. Halving it will create a perfectly bite-sized portion.
Step 9
And there you have it! A generous serving of gomchwi ssambap made from just one bowl of rice. This is a perfect and hearty meal for one.
Step 10
For the fresh, uncooked gomchwi leaf ssambap, simply wrap it as is. It’s best to use smaller, tender leaves for this method. The fresh, vibrant aroma of gomchwi filling your mouth is truly wonderful.
Step 11
Here’s a tip on using ssamjang (Korean seasoned paste): The gomchwi pickle ssambap already has a savory flavor from the pickles, so you don’t need to add extra ssamjang. However, for the blanched and fresh gomchwi ssambap, feel free to add ssamjang to your liking. I personally love adding a generous amount of gochujang (red chili paste) to my ssamjang for a sweet and spicy kick.
Step 12
The gomchwi pickle ssambap offers a delightful ‘sweet and savory’ (danjjan-danjjan) experience, thanks to the flavorful pickles mixed with the rice.
Step 13
The blanched gomchwi ssambap showcases the tender texture of the gomchwi, complemented by the accompanying ssamjang. (Ssamjang Ratio Tip: 2 Tbsp Gochujang, 1 Tbsp Doenjang, 1/2 Tbsp Minced Garlic, 1/2 Tbsp Sesame Oil, 1/2 Tbsp Oligodang (corn syrup), a pinch of Sesame Seeds)
