Step 1

If you’re using fresh green leaves, rinse them well in running water and drain the water well. Depending how you serve, you may want to cut the stem off, so they fold better.If you’re using leaves that are a bit stiff (e.g. cabbage leaves), you may want to steam them first. Here’s how to steam the cabbage.-Peel and remove any tough / damaged outer layers of cabbage leaves.-Cut the cabbage into quarters (from a whole cabbage).-Cut off the core of the cabbage leaves and cut the cabbage wedge length way to further remove the hard stems.-Separate the cabbage leaves from the head.-Rinse the cabbage leaves under running water.-Boil some water in a steamer pot over medium high heat. Once the water is rolling boiling, add the cabbage leaves into the steamer. Steam the leaves until the leaves are soft, about 10 mins.-Remove the steamer from the heat and cool the leaves down for about 5 mins (or until safe to touch) then gently shake of any residue water from the leaves.

Step 2

Combine the rice and rice seasoning ingredients in a mixing bowl. Mix them well. If serving ssambap pre-assembled, scoop out some seasoned rice and make it into a bite sized ball.

Step 3

Serve the ball of rice on a leaf then top with ssamjang sauce. (You can place the sauce inside of the wrap or outside of the wrap depending how you roll/wrap/serve.)