Colorful Lettuce Wraps (Ssam Bap): A Feast for the Eyes and Palate
How to Make Beautiful Lettuce Wraps (Ssam Bap)
I made these delicious ssam bap using a bunch of fresh lettuce I bought. Since I only had beef for soup at home, I thinly sliced it against the grain and grilled it. While it was a little chewy, the savory flavor intensified with each bite, which I quite enjoyed. Preparing this dish is incredibly simple: all you need is a bowl of rice, a bit of grilled meat, and some ssamjang (Korean dipping paste). It’s convenient to eat and has become the one-dish meal I’ve always wished for. Making it as a single-dish meal means I don’t have to prepare multiple side dishes, giving it a light and satisfying feel, and it makes cleanup so much easier! The lettuce itself resembles blooming flower buds, with the rice and ingredients nestled inside like the flower’s core. Topping it with nasturtium petals adds a vibrant splash of color, making it truly beautiful. Nasturtiums have a lovely hue and a slightly tangy flavor. Adorned with pretty edible flowers, this ‘real flower lettuce wrap’ is a delight for both your eyes and your taste buds.
Ingredients- 10 lettuce leaves
- 1 bowl of rice
- 150g beef
- 1-2 Tbsp ssamjang
- 2-3 edible flowers
Cooking Instructions
Step 1
First, we’ll sterilize the lettuce to ensure freshness and cleanliness. In a bowl, combine about 2 cups of water with 1-2 tablespoons of vinegar and stir well. Gently submerge the lettuce leaves in this vinegar solution for about 10 minutes. While the lettuce is soaking, lightly rinse the edible flowers under running water. Pat them dry gently with a paper towel.
Step 2
Carefully remove the lettuce from the vinegar water and rinse it thoroughly under cool running water 2-3 times. Gently shake the rinsed lettuce leaves to remove excess water. This step prevents the wraps from becoming watery later on.
Step 3
Now it’s time to cook the delicious beef. Heat a frying pan over medium-high heat and add the thinly sliced beef. Sear the beef quickly on high heat until it’s lightly browned. Be careful not to overcook, as this can make the beef tough. Once cooked, transfer the beef to a plate.
Step 4
Let’s shape the lettuce into beautiful flower-like wraps. Fold a lettuce leaf in half, then roll it up gently from one side to form a cone shape, similar to an ice cream cone. For smaller, more delicate flower shapes, you can cut the lettuce leaf in half before rolling. I used the whole leaf this time, which resulted in a slightly larger cone.
Step 5
Place about half a spoonful of rice into the cone-shaped lettuce. Add 1-2 tablespoons of ssamjang (adjust to your taste) and then top with the freshly grilled beef.
Step 6
Arrange the assembled wraps artfully on a plate, placing them close together. Overlapping them slightly can create a beautiful, layered effect, resembling a bouquet of flowers.
Step 7
Finally, let’s add the crowning touch! Gently place 1-2 edible flower petals on top of each individual wrap. Vibrant petals in colors like red, yellow, or purple will make your lettuce wraps look even more lively and visually appealing. Enjoy the combination of fresh flavors and stunning presentation!
