Korean · Lunch & handhelds

Ssambap rice wraps

Name: Ssambap rice wraps
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 35 min
Yield: 16 rice wraps
Cuisine: Korean
Ingredients: 1 1/2 cups Korean or Japanese short-grain brown-and-white rice blend; 1 3/4 cups water; 1 teaspoon toasted sesame oil, divided; 1 teaspoon toasted sesame seeds, divided; 1/2 teaspoon kosher salt; 8 small red-leaf lettuce leaves, washed and dried; 8 small green-cabbage leaves; 1 teaspoon neutral oil; 1/4 small onion, finely diced; 1/2 small zucchini, finely diced; 3 fresh shiitake mushrooms, stemmed and finely diced; 1/2 cup firm tofu, cut into 1/4-inch cubes; 3 tablespoons doenjang; 1 teaspoon gochujang; 1 teaspoon honey; 1/3 cup water

Warm sesame-seasoned short-grain rice wrapped in fresh and blanched leaves with a thick vegetable-rich gang-doenjang.

About 1 hr 35 minTotal

About 1 hr 5 minActive

$Cost

ModerateDifficulty

Makes 16 rice wraps

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 16 rice wraps

1 1/2 cups Korean or Japanese short-grain brown-and-white rice blend
1 3/4 cups water
1 teaspoon toasted sesame oil, divided
1 teaspoon toasted sesame seeds, divided
1/2 teaspoon kosher salt
8 small red-leaf lettuce leaves, washed and dried
8 small green-cabbage leaves
1 teaspoon neutral oil
1/4 small onion, finely diced
1/2 small zucchini, finely diced
3 fresh shiitake mushrooms, stemmed and finely diced
1/2 cup firm tofu, cut into 1/4-inch cubes
3 tablespoons doenjang
1 teaspoon gochujang
1 teaspoon honey
1/3 cup water

Instructions

Rinse rice until the water is nearly clear, drain, combine with 1 3/4 cups water, and soak 20 minutes. Cook covered or in a rice cooker; rest 10 minutes, then fold in half the sesame oil, half the sesame seeds, and salt.
Blanch cabbage leaves in boiling water just until flexible, 60 to 90 seconds. Chill in ice water, drain, and blot completely dry; trim thick ribs level with the leaf.
Heat neutral oil over . Cook onion, zucchini, and mushrooms for 4 minutes. Add tofu, doenjang, gochujang, honey, and 1/3 cup water; simmer, stirring often, until thick enough to mound, 6 to 8 minutes. Finish with remaining sesame oil and seeds.
Cool rice only until comfortable to handle. Shape into 16 loose two-bite ovals without crushing the grains.
Place each rice oval on a lettuce or cabbage leaf with 1 teaspoon gang-doenjang. Fold the sides inward and serve open-topped or fully wrapped; eat within 2 hours or refrigerate promptly.

KoreaKorean household and communal table cooking

From the table

About this recipe

Ssambap joins two Korean staples—cooked rice and fresh or blanched wrapping leaves—into individual parcels seasoned with a thick fermented paste such as ssamjang or vegetable-rich gang-doenjang.

Ssambap literally centers rice wrapped in edible leaves. This meatless version uses multiple leaf textures and gang-doenjang—a deliberately thick soybean-paste stew—so it remains distinct from the beef-led bulgogi wraps. This Kwilt version follows the reviewed household adaptation: Make a vegetable-tofu gang-doenjang rather than adding another meat filling, preserving ssambap’s rice-and-leaf focus and separating it clearly from LU021.

Sources

Dinner does not stop at the recipe