Tender Cabbage Wraps (Ssam Bap): A Delightful Meal
Mastering Cabbage Ssam Bap: How to Steam Cabbage Perfectly for the Best Wraps
Enjoy a delicious and satisfying meal with steamed cabbage wraps (Ssam Bap). The naturally sweet and tender cabbage makes for a comforting and flavorful dish, perfect with rice and savory toppings.
Main Ingredients
- Cabbage: Generous amount, as desired
- Cooked Rice: 1 bowl
- Salted Fish Roe (Galchi Sokjeot): A little
- Seasoned Pollack Roe (Myeongran Jeot): A little
- Cheongyang Pepper Paste (Dadaegi): A little
Cooking Instructions
Step 1
First, prepare the cabbage. Focus on the central part, aiming for a roughly square shape about 10-15cm across, while keeping the surrounding leaves intact. You can make shallow cuts along the thick core to help the cabbage leaves soften evenly when steamed.
Step 2
We will use the portion that forms the square shape. This part is ideal for Ssam Bap as it has fewer thick ribs and the leaves are tender. Wash the cabbage thoroughly under running water. Then, soak it in water with a splash of vinegar for about 10 minutes; this helps remove any pesticide residue or impurities. Drain well and pat dry.
Step 3
Add about 2 cups of water to your steamer and bring it to a boil over high heat. Steaming with boiling water ensures the cabbage cooks evenly and becomes tender.
Step 4
Once the water is vigorously boiling, place the prepared cabbage in the steamer basket and cover. Steam for approximately 6 minutes. The steaming time can vary depending on the size and thickness of the cabbage, as well as the heat intensity. You can check for tenderness by piercing with a chopstick. Steam for less time if you prefer a crispier texture, or a bit longer for very soft cabbage.
Step 5
After steaming for 6 minutes over boiling water on the stovetop, the cabbage leaves have become perfectly tender. They should be easily pierced with a chopstick.
Step 6
Arrange the steamed cabbage leaves neatly on a serving plate. You can serve them alongside your favorite salted fish roe or seasoned paste for extra flavor.
Step 7
Simply wrapping rice in these tender cabbage leaves and eating them as they are is also incredibly delicious. The natural sweetness and softness of the cabbage will melt in your mouth.
Step 8
Now, let’s make the Ssam Bap rolls. Take a portion of warm cooked rice and shape it into a long oval. Place this on top of a steamed cabbage leaf.
Step 9
Gently wrap the cabbage leaf around the rice, tucking in the sides as you go. Press lightly to secure the shape and prevent the rice from falling out.
Step 10
Cut the formed Ssam Bap rolls into bite-sized pieces. Cutting them into a size that can be eaten in one mouthful is usually most convenient.
Step 11
You can make the Ssam Bap rolls in any size you prefer, either small or large. Make them small for children or larger for a more substantial meal.
Step 12
Arrange the cut Ssam Bap rolls attractively on a plate.
Step 13
Finally, top the Ssam Bap with your chosen condiments, such as the salted fish roe, seasoned pollack roe, or Cheongyang pepper paste. These savory and spicy toppings will enhance the overall flavor profile.
Step 14
Your delicious Cabbage Rolls, or Cabbage Ssam Bap, are now complete! Enjoy this visually appealing and healthy meal.
Step 15
This is Galchi Sokjeot (salted hairtail fish roe). Its savory and umami-rich flavor makes it a perfect pairing with Ssam Bap. It’s ideal in bite-sized portions.
Step 16
This is Cheongyang Pepper Paste (Dadaegi). Its zesty spiciness will awaken your appetite and complements the sweetness of the cabbage beautifully.
Step 17
And this is seasoned Pollack Roe (Myeongran Jeot). The delightful pop of the roe and its savory taste add a touch of luxury to your Ssam Bap.
