Seafood and Pork Belly Ssambap recipe - ingredients, nutrition and when to eat it
Seafood and pork belly ssambap pairs golden grilled pork belly and seafood with rice and leafy wraps.
Seafood and pork belly ssambap pairs golden grilled pork belly and seafood with rice and leafy wraps. The savory, lightly salted meat goes beautifully with the taste of the sea, making it a lovely choice for a generous dinner spread.
Seafood · 30 minutes to cook
Nutrition (per 466g serving): 880.9 kcal · protein 37.6g · carbohydrate 73.4g · fat 44.5g · sodium 667.4mg
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: Add the seafood when the pork belly is almost cooked to keep it from getting too tough.
Tips: If the pan has rendered a lot of fat, pour some off partway through. Pat the seafood dry before adding it so it sears nicely.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pork belly — 120 g
- Shrimp — 2 pc
- Squid — 40 g
- Rice — 1 bowl
- Lettuce — 6 sheet
- Perilla leaves — 4 sheet
- Ssamjang — 1 Tbsp
- Garlic — 2 pc
- Sesame oil — 0.5 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g