Ssam means wrapped. Basically you can wrap anything with anything and it’ll be Ssam. Huh? Anything (rice, meat, tofu, fish, smaller vegetables) and Anything (green leafy veggies, herbs, kelp, pickled turnip, rice wrapper). So when you wrap anything small-ish with anything flat and wide, you have Ssam.
The recipes you’ll find here are for the Ssamjang (the sauce that goes with Ssam) and the Clam Doenjang Stew. Combine those with a protein of your choice and a mix of wraps and you’ll have your own Ultimate Ssam.
Grilled Kurobuta Pork Belly and Chicken Hearts.
Sliced kirby cucumbers, cilantro, korean lettuce, sesame leaves, kelp.
What I do is grab a lettuce leaf and start layering with a piece of kelp, a sesame leaf and some cilantro. Add the meat to that along with some rice and Ssamjang. Fold and put in mouth. Dip kirby cucmber in Ssamjang and also put in mouth. Yum.
He was going so crazy the dude had to hold onto him while I took pictures. He got free and did this on and off throughout the meal.
He’s so sad. Doesn’t understand why he can’t eat with us. Silly pup.
Notes:
I use frozen clam meat from the Korean market. Any kind will do.
If you happen to be at the Korean market, try to get the Korean zucchini.
Remove the jalapeno seeds if you want it less spicy.
I eat Ssam with 3 different sauces: 1) Ssamjang, recipe follows 2) Gochujang mixed with Toasted Sesame Oil 3) Salt, freshly ground black pepper, freshly ground toasted sesame seeds, and sesame oil.
Clam Doenjang StewMakes 4 servings. Takes 45 minutes.
- 3.5 cups of Anchovy Stock
- 1/2 cup clam meat
- 1/2 large onion, chopped into bite-size pieces
- 1/4 cup sour kimchi, chopped into bite-size pieces
- 1/2 zucchini, chopped into bite-size pieces
- 2 garlic cloves, finely minced
- 3 green onions, sliced
- 1 jalapeno, sliced
- 1/2 package enoki mushrooms, ends trimmed
- 2 T. Doenjang + more to taste
- 1 t. fish sauce (optional)
Bring the stock up to boil. Add the kimchi, onion, and clam. Bring back up to boil and then lower heat to maintain a hard simmer. Cook for 10 minutes.
Add the doenjang – WAIT, don’t just dump it in. You can either a) put the Doenjang in a small bowl and add about a 1/4 cup of the hot soup to it and mix well until there are no clumps then add to the pot OR b) put a small mesh skimmer just barely into the soup in the pot, put the Doenjang into the skimmer and use a spoon to break it up into the liquid. Add the fish sauce now as well, if using. I forget the fish sauce half the time and it comes out fine, so this is definitely optional.
Add the zucchini, minced garlic, and jalapeno. Let it cook for another 5 minutes.
Taste and adjust seasoning with more Doenjang if needed. Add the green onions and enoki mushrooms and cook for another 5 minutes.
Serve hot.
Ssamjang (Ssam sauce)Makes about 1/4 cup.
- 1 jalapeno, seeds removed and minced
- 1 garlic clove, minced
- 1/2 t. ground sesame seeds
- 1 green onion, very finely sliced
- 1 T. Doenjang
- 1 T. Gochujang
- 1 t. toasted sesame seed oil
Mix very well. Serve on the side with Ssam.
This stores very well in the fridge for at least a month.
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