Meowi Ssambap (Rice Wrapped in Butterbur Leaves) recipe - ingredients, nutrition and when to eat it
A spring dish of warm rice and ssamjang rolled in tender blanched butterbur leaves.
A spring dish of warm rice and ssamjang rolled in tender blanched butterbur leaves. The leaves’ distinctive bitterness and fragrant aroma make it well suited to a light lunch or simple dinner.
Vegetables · 20 minutes to cook
Nutrition (per 320g serving): 409.6 kcal · protein 9.6g · carbohydrate 74g · fat 7.5g · sodium 468.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Butterbur leaves lose their aroma and tear easily if blanched too long, so cook them only until tender.
Tips: For large leaves, fold them in half and make small wraps rather than adding too much rice at once.
Tips: If the butterbur tastes too bitter, soak the blanched leaves in cold water for about 5 minutes before using.
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Ingredients (1 serving)
- Butterbur leaves — 80 g
- Cooked rice — 210 g
- Ssamjang (Korean dipping sauce) — 1.3 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Garlic — 1 clove