Got some old kimchi? Make ssambap (rice rolls)! A little extra effort to wrap the rice in tangy, crunch kimchi is well worth the effort!
As you probably know, Koreans make wraps (ssam 쌈) with all kinds of fresh and cooked leafy vegetables — lettuce, perilla leaves, zucchini leaves and cabbages, to name a few. Kimchi is no exception! When pogi kimchi reaches its tangy, sour stage, it’s very tasty as a wrap for meat, rice and other fillings.
What is ssambap?
Ssambap (쌈밥) is rice wrapped in a leafy vegetable. Sometimes, rice and vegetables are served separately with ssamjang on the side. Other times, rice is served pre-wrapped.
A little extra effort to wrap the rice in tangy, crunch kimchi turns the ordinary rice into something much more interesting and delicious. It’s a little extra love that makes all the difference. These are portable so ideal for lunch boxes or picnic food.
To use kimchi as a wrap, simply squeeze out the liquid from the kimchi. You can also rinse in water first and then squeeze for a milder taste, especially if your kimchi is very sour. Growing up, we had kimchi wraps quite often in springtime with the kimchi made in late fall.
You can serve kimchi separately so each person can make his/her own wraps at the table.
The rice can be in any form. The first photo is made with rice that’s simply seasoned with salt and sesame oil. The recipe shows ssambap made with fried rice. Sometimes, I enjoy kimchi wraps with plain rice and a dollop of ssamjang or gochujang.
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 10 kimchi leafy parts
For the fried rice
- 1/4 medium onion
- 1/2 small carrot
- 1/4 small green bell pepper
- 2 to 3 mushroom caps
- 3 ounces ground beef
- oil to stir fry
- 2 cups cooked rice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- salt and pepper to taste
Instructions
For the kimchi
- Squeeze out the liquid from the kimchi, and cut off the thick white part. Alternatively, rinse the kimchi leaves in cold water and squeeze out the liquid.
For the fried rice (or simply season the rice with salt and sesame oil to taste)
- Finely chop the vegetables.
- Heat a lightly oiled pan over medium heat. Cook the ground beef, breaking up into small pieces, until it turns brown, about 2 minutes. Add a tablespoon of the oil and the vegetables. Cook until the vegetables are soft, about 2 minutes.
- Add the rice and soy sauce. Stir-fry until all the ingredients are evenly distributed, and the clumped up rice is broken up, 2 to 3 minutes. Lightly season with salt and pepper (remember kimchi is salty). Stir in the sesame oil and seeds at the end.
- When the fried rice is cool enough to handle, make small rolls by pressing between your palms. The size of the rolls should depend on the size of your kimchi.
To assemble
- Place a kimchi leaf on a cutting board. Lay a rice ball near the cut part of the kimchi. Wrap the kimchi around the rice roll, folding in the sides. Roll up all the way. Repeat until all the rice or kimchi is used up.
This recipe was originally posted in April 2014. I’ve updated it here with new photos, more information, and a recipe card.
Perpetua says
I was watching a Korean Netflix ‘Immortal Classic’ and saw a kimchi roll. Looked for the recipe and found your site to try and cook this. Now, time to go shopping for ingredients.
Kamsahamnida 🙏
Kerstin says
This looks so delicious. Can you make the dish in advance and bring it to a potluck or will it get all soggy from the Kimchi?
Hyosun says
It will be fine! Just make sure to squeeze out the liquid from the kimchi well. Enjoy!
ElectricBlues says
Hyosun Ro,
I really enjoy all of your recipes!!! I lived in Korea for almost two years and now that I am back in the States, I miss the food so much! I have one general question for you. It is just me cooking and eating, I wondered how long do most of your items keep? More specifically the banchans you create.
Thank you in advance!
Hyosun Ro says
It really depends on what it is. Most of the dishes should be fine in the fridge up to 4 to 5 days. Some basic dishes, such as jangjorim (soy braised beef), are prepared to last longer. Of course, kimchi or pickled dishes last weeks or months. You can always cut the recipes in half as well. Hope this helps, but if you have further questions, please let me know.
Anonymous says
Thanks for sharing this recipe! It looks delicious, like all the recipes in this blog! The ones on the green plate looks different from the other ones, are these made using non-kimchi cabbage? Also, how is this eaten, is it handled with your fingers…I just imagine the kimchi must be wet somewhat, but can’t imagine eating with utensils.
Hyosun Ro says
Thank you for the nice words! I mentioned in the head note that you can rinse kimchi in water first for a milder taste. The last photo shows rice wrapped in rinsed kimchi.
We Koreans usually pick it up with chopsticks and bite off, but if you’re not used to that, you can use a fork and knife. The ones made with rinsed kimchi can be handled with your fingers.
Anonymous says
I love Kimchi,what a great idea! Wish I had thought of it.Thanks for sharing.
Hyosun Ro says
It’s a common dish in Korean homes. Hope you try it!
Hana Yi says
Hello?
I like your blog very much.
I am just wondering where 갈치찌개 recipe.
I am looking and looking but can’t find it.
Thank you.
Hyosun Ro says
Thank you, Hana! I don’t have any galchi recipe on the blog yet. Hope to have one soon.
Anonymous says
Looks delicious and a great idea for summer eating! Could you please tell me which brand of Korean red pepper powder (both coarse and fine) you recommend? Also, most of the Korean brands are actually made with chilies from China. The pepper powders with chilies actually grown in Korea are pretty expensive. Is there a big difference in taste between the two?
Thanks so much.
I know you work full time, but I’m still really hoping you publish a cookbook!
Courtney
Hyosun Ro says
When it comes to gochugaru, the quality is extremely important for flavor and color, especially for kimchi. We Korean cooks always look for the best gochugaru around. It’s definitely worth paying premium, as long as it doesn’t break the bank. It seems expensive but one bag goes a long way. Last long in the freezer. Hard to say which brand. They vary widely depending on where you are. I usually get the ones by various farmers associations (NongHyup -농협). Those are usually also labeled as certified by HACCP. Hope this helps.
I hope so too. Any publisher out there reading this?? Ha ha.
Thanks, Courtney! Happy Korean cooking!
Anonymous says
Thanks so much for the advice. Actually, I live in Maryland and do most of my Korean shopping in Ellicott City, Catonsville, and sometimes Annandale/northern VA, so if you have a brand you really like I should be able to find it in my travels.
Thanks.
Courtney
Tea42 says
Looks so yummy. I appreciate your step by step instructions and pictures. I have recommended your site to many friends and even some strangers at Trader Joe’s b/c theylooked desperate when told the kimchi was sold out.
Hyosun Ro says
Aww that’s so nice you of you! Thank you!
Nammi says
wow it looks so tempting and delicious.
Hyosun Ro says
Thank you, Nammi!