A quick Korean-inspired wrap that’s super fresh and packs a bunch of flavor in each bite!
Traditionally, this wrap is called Bo Ssam and uses thicker pork belly pieces wrapped with lettuce leaves instead of the thinly sliced pork belly wrapped with pickled radish papers. However, this is my fusion spin on it that’s super quick and easy to put together for a quick snack or meal!
Pork Belly
I prefer the shabu-shabu style thinly sliced pork belly because it’s easy to bite through compared to thicker slices of meat. This way, I can wrap other toppings and still fit it as one big mouthful. I like to cook the pork belly in one layer on a pan, which can be time consuming when it’s sliced so thin, but it’s worth it to have each piece cooked separately without breaking apart or balling up together. I use chopsticks or a fork to separate out each slice. Feel free to season the meat however you want, but I’ve found that since the ssamjang and kimchi are so flavorful, a simple salt and pepper seasoning is usually enough.
Ssamjang Sauce (쌈장)
Ssamjang is a Korean spicy dipping sauce. I like to buy it premade as it’s usually readily available and sold next to the gochujang and doenjang pastes.
Kimchi
Any kimchi would work here. A pickled radish kimchi is usually used, but I used Napa cabbage kimchi instead since I recently made a bunch. Fish cake kimchi would be delicious here too!
Radish Paper (Ssam Mu 쌈무)
These are the pickled radish papers I use — it has just a hint of wasabi flavor that I love. I like to use these, regular pickled white radish papers, or pickled radish papers with perilla leaves. Whichever options your Korean or Asian market carry will work! You can also pickle your own by slicing a radish thinly and marinating them, but buying prepacked is just way more convenient if you can find them.
Korean Ssamjang Wraps
AuthorTiffany AngelaCategoryKoreanDifficultyBeginnerA quick Korean-inspired wrap that's super fresh and packs a bunch of flavor in each bite!
To cook the pork belly, heat up a nonstick skillet or grill plate and grill piece by piece. I like using shabu-shabu style pieces as they are thin and easy to wrap up. Use a chopstick to make a single layer of pork belly on the hot surface. Flip once the first side is browned. Lightly season with a little salt and freshly cracked black pepper while it's cooking.
Place each item into separate bowls and make the wraps while you eat them. This way you can adjust the proportions to taste!
As a starting point for each wrap, take a radish paper and put a little less than a tsp of ssamjang and smear evenly. Then add a small scoop of rice, 2 thin avocado slices, 2 pork belly pieces, and some kimchi. Squeeze a little lime juice on top and eat in one big mouthful!
Ingredients
Directions
To cook the pork belly, heat up a nonstick skillet or grill plate and grill piece by piece. I like using shabu-shabu style pieces as they are thin and easy to wrap up. Use a chopstick to make a single layer of pork belly on the hot surface. Flip once the first side is browned. Lightly season with a little salt and freshly cracked black pepper while it's cooking.
Place each item into separate bowls and make the wraps while you eat them. This way you can adjust the proportions to taste!
As a starting point for each wrap, take a radish paper and put a little less than a tsp of ssamjang and smear evenly. Then add a small scoop of rice, 2 thin avocado slices, 2 pork belly pieces, and some kimchi. Squeeze a little lime juice on top and eat in one big mouthful!
2 Comments
Hey Tiffany! I love your blog and appreciate you posting this. I live in Vegas and love Korean food, well I love a lot of food! Im trying to learn more about Korean food and picked up these wasabi radishes at a store wondering what I can do with them. Can’t wait to try this. Thanks and happy new year.
Thank you for the kind words! Korean food is one of my favorite cuisines and I hope you enjoy this recipe. Hope you have a happy new year as well! 🙂