Mugwort Ssambap: A Taste of Spring
Mugwort Ssambap with a Delightful Bittersweet Flavor
Spring brings so much joy, and I’ve made Mugwort Ssambap, a dish that perfectly captures its unique bittersweet taste. Enjoy this seasonal delicacy that highlights the fresh flavors of spring.
Ingredients- 1 bowl of cooked rice
- About 10 Mugwort leaves
- 1/2 Onion
- 1 can Tuna (drained)
- 2 Korean Green chili peppers (Cheongyang peppers)
- Sesame oil
- Toasted sesame seeds
- Minced garlic
- Salt
- Mayonnaise (a little)
Cooking Instructions
Step 1
First, let’s prepare the mugwort leaves, the star of our Ssambap. Bring a pot of water to a boil, then add the mugwort leaves and blanch for about 1-2 minutes. Immediately transfer them to cold water to rinse, then gently squeeze out excess water. (This step softens the leaves and reduces their bitterness.) Cut the blanched leaves into manageable sizes, roughly in half. Finely chop the onion and Korean green chili peppers.
Step 2
In a bowl, combine the warm cooked rice with a pinch of salt, a drizzle of sesame oil, and toasted sesame seeds. Mix everything gently until well combined. Ensure the rice isn’t too hot, as this will help the Ssambap hold its shape when rolled.
Step 3
Now, let’s make the tuna filling. Heat a small amount of the drained tuna oil in a pan over low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. This gentle sautéing releases a wonderful aroma.
Step 4
Once the garlic is fragrant, add the chopped onion and cook until it becomes translucent. Then, add the chopped green chili peppers and sauté them with the onion. Cooking the onions and peppers softens them and enhances their flavor.
Step 5
Add the drained tuna to the pan. Break it up with your spatula and cook with the vegetables, mixing well.
Step 6
Finally, stir in 1-2 tablespoons of mayonnaise and mix everything together until just combined. The mayonnaise adds a creamy texture and rich flavor, binding the tuna and vegetables. Taste and add a tiny pinch of salt if needed.
Step 7
Lay the prepared mugwort leaves on a clean surface, overlapping them slightly to create a larger surface. It’s best to place the smoother side of the leaf facing down for a more stable base.
Step 8
Place a portion of the seasoned rice onto the center of the mugwort leaf. Then, add a spoonful of the tuna mixture on top of the rice. You can adjust the amount of rice and filling to your preference.
Step 9
Now, gently fold the mugwort leaf over the filling. Start by folding the top edge down, then fold in the sides, and finally roll it up tightly from the bottom. Try to roll it smoothly to prevent the leaves from tearing.
Step 10
Once rolled, slice the Ssambap into 2-3 bite-sized pieces. Dipping your knife in a little water before slicing can help prevent the rice from sticking.
Step 11
Arrange the sliced Ssambap attractively on a serving plate. Sprinkle with toasted sesame seeds for a final touch. Enjoy the delightful combination of slightly bitter mugwort and savory tuna – a perfect spring meal!
