Vibrant Kale Ssambap: The Perfect Spring Picnic Lunchbox!
Make Delicious Kale Ssambap – Ideal for Your Picnic Lunch!
The cherry blossoms are starting to bloom vibrantly, just as they should! Today, I made these delightful Ssambap (Korean rice wraps) using leftover kale from my husband’s morning smoothie. They are absolutely perfect for a picnic lunchbox, adding a burst of fresh flavor and color. The combination of fragrant kale and savory seasoning offers a truly satisfying bite.
Sambap Ingredients- 20 fresh kale leaves
- 400g short-grain rice (no soaking required)
- Pinch of salt
Flavorful Ssambap Seasoning- 1 Tbsp Doenjang (Korean soybean paste)
- 1 tsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 2 Tbsp almonds (finely chopped or crushed)
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 tsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 2 Tbsp almonds (finely chopped or crushed)
- 1 tsp sesame oil
- 1 tsp sesame seeds
Cooking Instructions
Step 1
Cooking the Rice: Today, I’m using a type of short-grain rice that doesn’t require soaking. After rinsing the 400g of rice, drain it well and place it in a heavy-bottomed pot, like a cast-iron pot. Add 320ml of water. (Note: Adjust the water amount based on the type of rice and whether it was soaked. If you’re adding ingredients like radish or eggplant, which have high water content, reduce the water.) Add a piece of dried kelp (kombu) to the pot. Cook over medium heat for 10 minutes, then reduce to low heat for another 10 minutes, followed by a 10-minute steaming period. This will result in perfectly cooked, fluffy rice.
Step 2
Preparing the Almonds: Ideally, you’d use a mortar and pestle to finely crush the almonds. However, if you don’t have one, you can place the almonds in a zip-top bag and use a rolling pin or a heavy object to crush them. This is a great way to release stress! Pound away! Crushing the almonds can be a satisfying activity. Let’s relieve stress together by enjoying delicious food!
Step 3
Making the Seasoning: In a bowl, combine the crushed almonds with the rest of the seasoning ingredients: 1 tablespoon of Doenjang, 1 teaspoon of Gochujang, 1 tablespoon of minced garlic, 1 teaspoon of sesame oil, and 1 teaspoon of sesame seeds. Mix everything thoroughly until well combined to create the flavorful seasoning.
Step 4
Blanching the Kale: Bring a pot of water to a rolling boil and add 1 teaspoon of salt. Carefully add the 20 fresh kale leaves and blanch them for just 30 seconds. Be careful not to overcook, as they will become mushy. Immediately after blanching, rinse the kale leaves in cold water to maintain their crisp texture. Gently squeeze out any excess water with your hands.
Step 5
Shaping the Kale: Trim off or cut away the thick central ribs of the kale leaves. This will make them much easier to wrap around the rice. If your kale leaves are small, it might be difficult to wrap the rice securely. In such cases, use two leaves and overlap them slightly to create a larger surface for wrapping.
Step 6
Assembling the Ssambap: Put on some gloves and lightly coat your hands with sesame oil. You can form the rice into small balls by hand, or use an ice cream scoop to easily portion out bite-sized amounts of rice. Place a generous spoonful of the prepared Ssambap seasoning onto each rice portion. Then, carefully wrap the rice with the prepared kale leaves. Using two kale leaves allows for a generous amount of seasoning, and the addition of almonds makes it less salty and wonderfully nutty. Enjoy your delicious and healthy Ssambap!
