Aromatic Tuna and Perilla Leaf Wraps (Tuna Kkaennip Ssambap)
Tuna Kkaennip Ssambap with Ssamjang and Tuna Stew
For those who love both flavorful ssamjang (Korean soybean paste dip) and hearty tuna stew, we’ve combined them into these delightful wraps! Fresh perilla leaves cradle seasoned rice, a savory tuna filling, and a rich, homemade ssamjang. This recipe offers a wonderful balance of textures and flavors, making it a special and satisfying meal that’s surprisingly easy to make at home.
Main Ingredients
- 2 bunches fresh perilla leaves (kkaennip)
- 2 bowls cooked rice
Tuna Stew Filling
- 1 can (approx. 150g) tuna, drained
- 100ml water
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce (guk-ganjang or yangjo-ganjang)
- 1/2 Tbsp fish sauce (anchovy or sand lance)
- 1 Cheongyang chili pepper, finely chopped
- 1/2 stalk green onion, finely chopped
- Pinch of toasted sesame seeds (for garnish)
- Pinch of sesame oil (for flavor)
Special Ssamjang
- 100g commercial doenjang (or homemade soybean paste)
- 30g gochujang (Korean chili paste)
- 1/2 onion, finely minced
- 2 cloves garlic, finely minced or crushed
- 1/2 Tbsp soy sauce
- 1/2 Tbsp fish sauce
- 2 Cheongyang chili peppers, finely chopped (adjust to taste)
- Pinch of toasted sesame seeds (for garnish)
- 1 can (approx. 150g) tuna, drained
- 100ml water
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce (guk-ganjang or yangjo-ganjang)
- 1/2 Tbsp fish sauce (anchovy or sand lance)
- 1 Cheongyang chili pepper, finely chopped
- 1/2 stalk green onion, finely chopped
- Pinch of toasted sesame seeds (for garnish)
- Pinch of sesame oil (for flavor)
Special Ssamjang
- 100g commercial doenjang (or homemade soybean paste)
- 30g gochujang (Korean chili paste)
- 1/2 onion, finely minced
- 2 cloves garlic, finely minced or crushed
- 1/2 Tbsp soy sauce
- 1/2 Tbsp fish sauce
- 2 Cheongyang chili peppers, finely chopped (adjust to taste)
- Pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the perilla leaves. Rinse them thoroughly under cold running water. For an extra clean finish, you can gently rub them with a pinch of coarse salt while washing. Next, blanch the leaves in boiling water for a very short time, about 15-20 seconds. Be careful not to overcook them, as they can become mushy. Immediately transfer the blanched leaves to an ice bath or cold water to stop the cooking process and preserve their vibrant green color. Drain them well and gently squeeze out any excess water. This process makes the leaves tender and easy to wrap.
Step 2
To enhance the flavor of the ssamjang, finely mince the half onion. You can use a food processor for a very fine texture or chop it finely with a knife. The finer the onion is minced, the smoother the ssamjang will be.
Step 3
Finely chop the green onion for the tuna stew filling. Aim for pieces about 1cm long. While larger pieces are fine, smaller ones are easier to manage in the wraps.
Step 4
Finely chop the Cheongyang chili peppers. You can chop them all at once and divide them for the ssamjang and tuna stew, or chop them separately. Feel free to adjust the amount of chili peppers based on your spice preference.
Step 5
Now, let’s make the tuna stew filling. In a small pot or pan, combine 100ml of water, the drained tuna, 1 Tbsp gochugaru, 1/2 Tbsp soy sauce, and 1/2 Tbsp fish sauce. Bring to a boil over medium-high heat, then reduce to medium-low heat and simmer until the liquid has reduced and the ingredients are well combined and slightly thickened. This allows the flavors to meld beautifully.
Step 6
When the liquid in the tuna stew has almost evaporated and the ingredients are well simmered, add the chopped green onion and cook for another minute or two. The sweetness and aroma of the green onion will further enhance the deliciousness of the tuna stew.
Step 7
Next, it’s time to prepare the ssamjang. In a bowl, combine the finely minced onion, 100g of doenjang, 30g of gochujang, 2 minced garlic cloves, 1/2 Tbsp soy sauce, and 1/2 Tbsp fish sauce. Mix everything thoroughly. You can adjust the ratio of doenjang to gochujang according to your personal taste.
Step 8
Add the 2 finely chopped Cheongyang chili peppers to the ssamjang mixture and stir well. Finally, add a pinch of toasted sesame seeds and mix again. Your delicious homemade ssamjang is now complete! This ssamjang is so flavorful, it can even be enjoyed as a side dish on its own.
Step 9
In a separate bowl, place the two bowls of warm cooked rice. Add a pinch of sesame oil and a pinch of toasted sesame seeds. Gently mix them into the rice, ensuring the grains are evenly coated. It’s best to let the rice cool slightly before adding the sesame oil to preserve its aroma. Mix gently to avoid clumping the rice.
Step 10
All the components are now ready! Lay a prepared perilla leaf flat. Place a portion of the seasoned rice onto the leaf. Top the rice with a spoonful of the warm tuna stew filling and a dollop of the special ssamjang. Gently fold the sides of the perilla leaf inwards and then roll it up to create a neat wrap. Your beautiful Tuna Kkaennip Ssambap is ready to be enjoyed! Bon appétit!
