Chewy Zucchini Leaf Rice Wraps (Hobakip Ssambap)
Perfect for When You Have No Appetite: Hobakip Ssambap!
I saw zucchini leaves at the market and decided to bring them home for a long-awaited Hobakip Ssambap! Ssambap is perfect for when you have a low appetite. The tender, steamed zucchini leaves, combined with rice and delicious ssamjang, make a delightful meal. Enjoy this flavorful and satisfying dish!
Main Ingredients
- 10 zucchini leaves
- 2 bowls of warm rice
- Ssamjang (Korean soybean paste dip) to taste
Cooking Instructions
Step 1
Prepare the zucchini leaves. First, carefully scrape off or thinly trim the tough part of the stem near the leaf base with a knife. This step helps to soften the leaves, making them easier to wrap.
Step 2
Wash thoroughly. Gently rinse the zucchini leaves under running water, front and back, to remove any dirt or debris. Be careful as the leaves can be quite delicate.
Step 3
Steam the zucchini leaves. Place the washed leaves in a steamer basket over boiling water and steam for about 5-7 minutes, or until they become tender and pliable enough to bend easily. Avoid over-steaming, as they can become too mushy.
Step 4
Prepare the rice. In a bowl, combine the warm rice with a pinch of salt and a drizzle of sesame oil. Gently mix the rice to distribute the seasoning evenly, ensuring the grains don’t clump together. (You can skip this seasoning step if you prefer the natural taste of the rice.)
Step 5
Assemble the wraps. Once steamed, let the zucchini leaves cool slightly to handle. Lay a leaf flat with the tougher vein side facing upwards. Place a portion of the seasoned rice onto the leaf, and add a dollop of ssamjang as desired. Carefully fold or roll the zucchini leaf around the rice to create a neat wrap. Your delicious Hobakip Ssambap is now ready to be enjoyed! (If you have a hearty doenjang jjigae or gangdoenjang (fermented soybean paste stew), you can use that instead of ssamjang for an extra flavorful kick.)
