ssam

Ssam, also spelled ssam, is a Korean culinary term referring to any dish in Korean cuisine that involves wrapping ingredients in a leaf, typically a perilla leaf or a cabbage leaf. It is a fundamental part of Korean dining culture, emphasizing freshness, variety, and interactive eating. The act of preparing and eating ssam is often a communal experience.

The core of a ssam dish is the wrap, which provides a fresh, slightly crisp, and often herbaceous element to the meal. Common wrappers include fresh perilla leaves, blanched cabbage leaves, or sometimes lettuce leaves. Inside the wrapper, diners combine a protein, such as grilled meat (like bulgogi or galbi), seasoned fish, or sometimes tofu. This is then accompanied by various additions, known as "ssamjang," which is a paste made from fermented soybean paste (doenjang) and chili paste (gochujang), mixed with garlic, onions, and other flavorings. Additional ingredients like rice, sliced garlic, green chili peppers, kimchi, or pickled radish can also be included to enhance the flavor and texture.

The preparation of ssam is simple: one places a small amount of rice on the leaf, adds their chosen protein and accompaniments, scoops a bit of ssamjang on top, and then folds the leaf to create a bite-sized parcel. This parcel is then eaten in one go. Ssam is a versatile dish, adaptable to a wide range of ingredients and personal preferences, making it a popular and enduring part of Korean cuisine.