Simple to make and irresistible: Korean rice in lettuce wraps
Sang-Ah Yoo: “Could this be the simplest and most delicious dish in Korean cuisine? It just might be. Cooked rice (bap) wrapped in lettuce (ssam). Essential for these lettuce wraps is the sauce: ssamjang. You can buy it ready-made at the Asian supermarket, just like doenjang or gochujang. But for this recipe, we made the dipping sauce ourselves, explicitly called yangnyeom ssamjang by my mother: ‘sauce to go with the lettuce, for flavor’.”
How to make rice in lettuce wraps
- Cook the rice in a rice cooker or saucepan according to the instructions on the package.
- Wash all the individual lettuce leaves**. Drain well in a colander and pat dry with kitchen paper. Then place them on a dish or plate.
- Mix all the sauce ingredients together and sprinkle with the red chili pepper. Serve with the rice and lettuce.
** Using harder types of cabbage, such as Chinese cabbage or pointed cabbage? Blanch them first. Bring a pan of water to the boil and cook the cabbage for 2 minutes, or until the leaves have softened. Then refresh the cabbage leaves under cold water, pat dry with kitchen paper and place them on a dish.
Title: The Bible of Korean Cuisine
Author: Sang-Ah Yoo & Myung-ki Min
Price: €34,99
Publisher: Carrera
In The Bible of Korean Cuisine, Myung-ki Min and Sang Ah Yoo take you on a journey through Korean cuisine. A surprising and healthy cuisine in which fermented ingredients such as kimchi, gochujang and doenjang, together with rice, noodles, all kinds of vegetables and seaweed, fish, meat and tofu, form the basis for an endless variety of dishes.
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