Korean Ssamjang Wraps

July 2, 2020

Korean Ssamjang Wraps

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


A quick Korean-inspired wrap that's super fresh and packs a bunch of flavor in each bite!

Yields3 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins


Ingredients
 1 container (~16 pieces) pickled radish slices
 4 tbsp ssamjang (Korean dipping sauce)
 ½ lb thinly sliced shabu-shabu style pork belly
 2 cups cooked rice
 1 cup Napa cabbage kimchi
 1 large avocado, thinly sliced
 salt and pepper
 microgreens, for garnish (optional)
 1 lime, sliced (optional)

Directions
1

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.

2

Place each item into separate bowls and make the wraps while you eat them. This way you can adjust the proportions to taste!

3

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

Ingredients
 1 container (~16 pieces) pickled radish slices
 4 tbsp ssamjang (Korean dipping sauce)
 ½ lb thinly sliced shabu-shabu style pork belly
 2 cups cooked rice
 1 cup Napa cabbage kimchi
 1 large avocado, thinly sliced
 salt and pepper
 microgreens, for garnish (optional)
 1 lime, sliced (optional)

Directions

Directions
1

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.

2

Place each item into separate bowls and make the wraps while you eat them. This way you can adjust the proportions to taste!

3

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!

Korean Ssamjang Wraps

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