Colorful Three-Color Ssambap
Vibrant Three-Color Ssambap to Brighten Your Appetite
While we eat rice every day, sometimes we crave a different flavor. I decided to make a colorful three-color ssambap using ingredients I had in the refrigerator. It’s a visually appealing and satisfying meal perfect for when your appetite is low.
Main Ingredients
- 1.5 bowls of warm cooked rice
- 1/4 head of fermented kimchi (mukeunji)
- 1/2 head of baby napa cabbage
- 10 fresh kale leaves
Cooking Instructions
Step 1
In a bowl of warm cooked rice, add a pinch of salt for seasoning. Then, incorporate a generous drizzle of sesame oil for a nutty aroma and flavor, along with sesame seeds (either whole or crushed) for texture and visual appeal. Gently mix everything together using a spatula or spoon, taking care not to mash the rice grains. Ensure the seasoning is evenly distributed for the best taste.
Step 2
Rinse the fermented kimchi (mukeunji) under cold running water to remove excess saltiness and sourness, then squeeze out any excess moisture thoroughly. Separate the baby napa cabbage leaves and blanch them briefly in boiling water. Immediately plunge them into cold water to stop the cooking process, then gently squeeze out the water. Cut the blanched leaves into manageable sizes suitable for wrapping rice. Prepare the kale leaves by blanching them similarly in boiling water until they become pliable, then rinse in cold water and drain well. Be careful not to overcook the kale, as this can diminish its nutrients.
Step 3
Place a portion of the seasoned rice onto each prepared napa cabbage or blanched kale leaf. Carefully roll them up tightly, similar to making a sushi roll or kimbap. If using the fermented kimchi, you can lay a piece of kimchi on top of the rice before rolling for an added layer of complex flavor. Once rolled, you can slice them into bite-sized pieces and arrange them on a plate for a beautifully colorful and delicious ssambap presentation.
