Steamed cabbage Wrap, Yangbaechu Ssam
Ssam is a whole assortment of leaf-wrapped goodies often stuffed with meat, rice and spicy condiments. Yangbaechu, also known as green cabbage or western cabbage, is readily available in supermarkets year round. Unlike the other leafy greens used for ssam, Yangbaechu is steamed beforehand to bring out its sweetness and help make it pliable for wrapping. The steaming process enhances the cabbage’s natural sugars that pairs well with spicy ssamjang while retaining a bit of its crunchiness for interest.
Ssam is particularly tasty topped with sliced garlic, peppers or with banchan (side dishes). To make ssam, place the leaf in the palm of your hand, add rice, banchan and top it off with ssamjang. Gently close the wrap and pop the whole bundle in your mouth. Special ssam making tip: keep the wrap “bite sized” or small enough to fit in your mouth. It’s considered good luck to eat your ssam in one bite!
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|2 oz||Cabbage 양배추 (about ¼)|
|1½ cups||Water 물|
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Ingredient amounts in the recipe instructions are for the default serving size.
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Ingredient amounts in the recipe summary are for the default serving size.
1. Prepare Cabbage
Remove the thickest outer leaves and damaged leaves. Cut the cabbage into quarters and cut off the core.
2. Tear leaves & wash
Tear off each leaf and wash.
Take off each leaf
Boil 1½ cups of water in a steamer. Place the ¼ cabbage in the steam basket. Cover and steam on high heat for 10 minutes (or until the leaves turn transparent).
Cabbage in the steamer