Aromatic Ssambap Bento Box
#OliveShow Chef Kim Ho Yoon’s Ssambap Bento with Fermented Tofu (Kkangjang Dubu)
With the crisp autumn breeze, it’s the perfect time for a picnic! Here’s a savory and satisfying Ssambap bento box recipe that’s ideal for your outdoor adventures. Simple to make at home, share this delightful meal with your loved ones.
Wrap Vegetables- Kale leaves
- Perilla leaves (깻잎)
- Cabbage leaves
- Squash leaves (optional, for steaming wraps)
- Kkangjang Dubu (fermented tofu paste – main topping)
- Ham, sausage, or bulgogi (optional, for meat wraps)
Savory Kkangjang Dubu Ingredients- 1/5 Radish, thinly sliced
- 1 block Firm Tofu, cut into desired pieces
- 1/2 Onion, finely minced
- 1 Zucchini, seeds removed and finely minced
- 2 Shiitake Mushrooms, stems removed and finely minced
- 3 Shrimp, peeled, deveined, and finely minced
- 3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp Honey (or corn syrup)
- 1 Red Chili, deseeded and finely minced
- 1 Green Chili, deseeded and finely minced
- 1 tsp Minced Garlic
- 1 tsp Minced Scallions
- 1 Tbsp Rice Flour, perilla powder, or soybean powder (for thickening)
- 1/5 Radish, thinly sliced
- 1 block Firm Tofu, cut into desired pieces
- 1/2 Onion, finely minced
- 1 Zucchini, seeds removed and finely minced
- 2 Shiitake Mushrooms, stems removed and finely minced
- 3 Shrimp, peeled, deveined, and finely minced
- 3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp Honey (or corn syrup)
- 1 Red Chili, deseeded and finely minced
- 1 Green Chili, deseeded and finely minced
- 1 tsp Minced Garlic
- 1 tsp Minced Scallions
- 1 Tbsp Rice Flour, perilla powder, or soybean powder (for thickening)
Cooking Instructions
Step 1
First, prepare your wrap vegetables. You’ll need steamed cabbage leaves, squash leaves, kale, and perilla leaves. For kale and perilla leaves, instead of steaming, a quick blanch in boiling water with a pinch of salt will retain a fresher, crisper texture. These prepared leaves are perfect for wrapping.
Step 2
Next, prepare the Kkangjang Dubu and other fillings that will enhance the flavor of your wraps. You can use ham, sausage, or pre-made bulgogi. I’ve prepared thinly sliced pig’s trotters (jokbal) for a chewy texture. Jokbal also makes a delicious addition to ssam!
Step 3
Let’s start by making the meat wraps. Take a fragrant perilla leaf.
Step 4
Place your chosen meat filling – thinly sliced jokbal, ham, or bulgogi – onto the perilla leaf.
Step 5
Generously add the delicious Kkangjang Dubu on top, then carefully fold and roll the perilla leaf to create a hearty meat wrap. This wrap is incredibly satisfying even without rice, thanks to the Kkangjang Dubu and meat.
Step 6
Now, let’s make a wrap using fresh kale leaves.
Step 7
We’ll also make a beautiful wrap using tender squash leaves.
Step 8
As a final meat wrap, roll up some crisp cabbage leaves. This completes our variety of delicious meat wraps.
Step 9
All the wraps – squash leaf, perilla leaf, kale, and cabbage – are now neatly prepared and packed into the bento box. These meat wraps, filled with Kkangjang Dubu and savory meat, are absolutely delightful. If you were to add thinly grilled pork belly (samgyeopsal), the flavor would be even more phenomenal! (Hahaha)
Step 10
Now, we’ll make the true Ssambap with rice: Kkangjang Dubu Ssambap. Take some warm rice and add a generous amount of Kkangjang Dubu. Since rice is added, the mixture might become a little bland, so season it with salt to taste. You can also add ssamjang or seaweed flakes (gimjaban) for extra flavor and seasoning. Mix the rice and Kkangjang Dubu thoroughly, as if you’re kneading dough, until well combined.
Step 11
Shape the seasoned rice into bite-sized portions. Place it on your chosen wrap leaf and roll it up neatly to create the delicious Kkangjang Dubu Ssambap. We’ll also make some with the tender squash leaves.
Step 12
Fold the sides of the wrap inward so no rice is visible, then roll it up tightly. This results in a perfectly bite-sized Kkangjang Dubu Ssambap.
Step 13
Wrap the rice filling in fresh kale leaves as well.
Step 14
Of course, wrap it up with fragrant perilla leaves too. The beauty of Ssambap is how the aroma and taste vary subtly depending on the type of leaf used, even with the same filling.
Step 15
Finally, fill the sweet cabbage leaves with rice and Kkangjang Dubu, then roll them up to complete the Kkangjang Dubu Ssambap.
Step 16
Arrange the various types of Ssambap neatly in the bento box. In the center, I’ve added pickled radish rolls (mussam mari) as a refreshing, salad-like side. Rolling thinly sliced vegetables with pickled radish sheets adds a bright, palate-cleansing element that pairs wonderfully with the Ssambap.
