Aromatic Perilla Leaf Ssam-bap (Rice Wraps)
[Eco-Friendly Natural Cook] Aromatic Perilla Leaf Ssam-bap
Here’s a delightful recipe for Ssam-bap (rice wraps) using tender, lightly blanched perilla leaves, packed with flavorful seasoned minced pork and fresh vegetables. It’s a healthy and delicious addition to your table. Let’s create a wonderful meal together today! ^^
Main Ingredients- 20 Perilla leaves
- 200g (Antibiotic-free) Ground Pork
- 1/3 Korean Zucchini (Hobak)
- 1 small Carrot
- 2 bowls Cooked Brown Rice
Cooking Instructions
Step 1
First, prepare the vegetables for the filling. Wash 1/3 of a Korean zucchini and 1 small carrot thoroughly.
Step 2
Wash the aromatic perilla leaves carefully under running water several times to remove any dirt or impurities. Gently pat them dry.
Step 3
Finely mince the carrot. Mincing it finely will ensure a pleasant texture when cooked.
Step 4
Similarly, finely mince the Korean zucchini. If the vegetables are too large, it might be difficult to roll the ssam-bap.
Step 5
Place the (antibiotic-free) ground pork on a kitchen towel and gently press to remove any excess blood. Removing the blood helps to reduce any gamey odor.
Step 6
Bring about 1 liter of water to a boil in a pot. Once boiling, add 1 tablespoon of coarse sea salt. Blanching the perilla leaves in salted water will enhance their vibrant color and flavor.
Step 7
Add the prepared perilla leaves to the boiling water and blanch for a short time, about 30 seconds to 1 minute. Be careful not to over-blanch, as this can make the leaves mushy.
Step 8
Immediately remove the blanched perilla leaves from the hot water and rinse them under cold running water to stop the cooking process. This helps to maintain their crisp texture.
Step 9
Heat a pan over medium heat and add a drizzle of perilla oil. Add the ground pork (with blood removed) and stir-fry until cooked through. Break up any clumps to ensure even cooking.
Step 10
Once the pork is about halfway cooked, add the minced carrot and zucchini. Stir-fry until the vegetables are slightly tender. Add 1 teaspoon of bamboo salt (or regular salt) to season. Sprinkle in some black pepper for added aroma.
Step 11
Finally, add 1 tablespoon of soy sauce (or oyster sauce) and stir-fry until all the ingredients are well combined. The soy sauce will add a wonderful umami flavor.
Step 12
Place 2 bowls of cooked brown rice into a mixing bowl. Using warm rice will help the ingredients mix better.
Step 13
Generously spoon the cooked pork and vegetable mixture over the rice in the bowl.
Step 14
Add another tablespoon of perilla oil and mix everything together well, combining the rice and the stir-fried ingredients. The nutty aroma of the perilla oil will enhance the overall taste of the ssam-bap.
Step 15
Spread the blanched perilla leaves out flat on a large plate or cutting board. Gently dab away any excess moisture with a paper towel; this helps prevent the filling from sliding out.
Step 16
Place a portion of the rice mixture onto the center of each perilla leaf. Shape the rice into a compact mound using a spoon or your hands. Don’t overfill, or it will be difficult to roll.
Step 17
Carefully fold in the sides of the perilla leaf and then roll it up snugly from the stem end. Placing the tip of the leaf downwards will help secure the wrap.
Step 18
Voila! Your delicious and aromatic perilla leaf ssam-bap is ready. Enjoy this healthy and visually appealing meal! ^^
