If you haven’t tried ssam, you haven’t experienced KBBQ yet.
It’s a flavorful ritual that makes everything better.
Here’s how to make ssam like Koreans!
Quick Summary
- In Korean, “ssam” means “wrap.”
- Ssam needs to be bite-sized. It should always be eaten in one mouthful.
- In a lettuce or sesame leaf, you can add one protein, a drop of ssamjang, and a slice of garlic.
What Is Korean Ssam?
Ssam literally means “wrap” in Korean.
It’s a Korean way to enjoy meat, rice, and other fillings wrapped in a leafy vegetable.
Lettuce is the most popular wrapper. But ssam can be made with anything, so you won’t get bored of the same flavor.
I also love making ssam with perilla leaves, napa cabbage, seaweed, and even steamed pumpkin leaves.
It’s customizable, fun, and a perfect way to sneak in veggies without feeling like you’re eating salad.
What Is Korean Ssam Etiquette?
Before getting into the how-to, here are some unspoken ssam rules Koreans follow.
Eating ssam in a messy way is a major ick for most Koreans.
1. Keep it bite-sized. Please eat ssam in one go. No nibbling!
2. Making a ssam for someone means affection. In Korea, it’s common for kids to make the first ssam for their parents. I always did it for mine when I was little. Now that I’m an adult, I usually make ssam for the person who’s doing the grilling, unless the meat is being cooked by a server at a KBBQ restaurant.
3. Don’t overload it. One piece of meat, a small scoop of rice, and a dab of sauce is all it takes. Sometimes I skip the rice to cut down on carbs or keep my ssam small. But when I’m really hungry, I’ll quietly sneak in two pieces of meat.
4. Use clean hands or tongs. Wash your hands or use wet towels provided by the restaurant. Usually, the person good at grilling takes control of the tongs, keeping them clean. If you have to use metal chopsticks for grilling, use another pair, keeping them separate from the ones you use for eating.
What You Can Wrap With
Ssam isn’t just for lettuce lovers. You can be adventurous, but these are some of the popular choices:
- Sangchu: Classic green or red lettuce. Romaine or butterhead lettuce works too!
- Kkaennip: Fragrant perilla (sesame) leaf. I personally love this one.
- Baechu: Steamed napa cabbage. This one tastes great even without meat. A lot of Koreans eat steamed napa cabbage wraps when they’re on a diet.
- Hobakip: Steamed pumpkin leaf. This one is underrated and amazing!
- Gim: Dried seaweed. I love gim wraps with tuna or any side dish like stir-fried anchovies (myulchi bokkeum). And honestly, even just gim with plain steamed rice is delicious.
What to Put in Korean Ssam
You can be creative, but here’s the ideal ssam combo to give you some ideas!
- A piece of grilled/steamed meat or tofu
- A spoonful of rice (skippable)
- A dab of ssamjang (spicy dipping sauce made with gochujang, doenjang, and toasted sesame oil)
- A slice of garlic (raw, pickled, or roasted)
- A green chili pepper slice (skippable if you can’t handle chili like me)
But there are no rules in the world of ssam.
We even have a ssam combo for seafood, like sliced raw fish (hwe) with sesame leaf, or half-dried Pacific herring (Gwamegi) with kelp.
You can also go vegetarian with mushrooms or tofu.
Korean Ssam Dishes You Need to Try
- Ssambap: A rice-centric wrap with soybean paste sauce. Try it with steamed pumpkin leaves. It’s super healthy and delicious!
- Bossam: Boiled pork belly wrapped in leaf, usually served with fresh kimchi during kimjang season.
- Hwe ssam: Thin slices of raw fish wrap (like sashimi-style ssam) This one deserves soju.
Bonus Ingredients to Elevate Your Ssam
These are my favorites to level up my ssam!
When you see them at a restaurant, especially in Koreatown, I highly recommend you to give it a shot.
- Myeong-yi Namul: Pickled garlic leaves
- Mussam: Thin pickled radish slices
- Pickled onions
- Roasted garlic
- Pachae muchim: Green onion salad
Why You’ll Love Ssam
Whether you’re throwing a backyard barbecue or meal prepping for the week, ssam brings a fun, healthy twist to your table.
It’s hands-on, totally customizable, and delicious in every bite.
Making ssam is more than food. It’s an experience!
When you try it once, you’ll see why Koreans love it so much!
