Ssam

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Korean-style food wrap

title: "Ssam" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["korean-words-and-phrases", "korean-cuisine", "meat-dishes", "tongue-dishes"] description: "Korean-style food wrap" topic_path: "geography/korea" source: "https://en.wikipedia.org/wiki/Ssam" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Korean-style food wrap ::

::data[format=table title="Infobox Korean name/auto"]

FieldValue
imageSsam.jpg
captionA ssam consisting of meat, various banchan, and ssamjang
hangul쌈
::

|image=Ssam.jpg |caption=A ssam consisting of meat, various banchan, and ssamjang |hangul=쌈

ko () are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable. It is often accompanied by the condiment ko and can also be topped with raw or cooked garlic, onion, green pepper, or a ko (small side dish) such as kimchi. ko is usually bite-sized to prevent spilling of the fillings.

History

During the Goryeo period (918–1392), the state's Buddhist practices highly discouraged killing and eating animals. This has led to the development numerous Korean vegetable dishes, especially ssam.

The ancient Korean book of customs Tongguksesigi noted that women of Goryeo who were taken as servants by the Yuan dynasty made and ate ssam to have the taste of their home country's food and soothe homesickness. The same book also noted that ssam had become an established seasonal dish by the Joseon era, which was especially eaten as a festive dish during the day of Daeboreum. The ssam eaten during Daeboreum was believed to bring a good fortune and called ko (복쌈), which meant "fortune ssam".

Ssam was mentioned by the many texts in the Joseon era. One of them is Ŏu yadam, a collection of stories written by the scholar Yu Mongin, who recounts wrapping a sardine in a leafy vegetable with rice and ssamjang. In Sasojŏl (사소절; 士小節), a Joseon etiquette book, said it is polite to scoop and roll a ball of rice first before wrapping it with a vegetable from atop while eating ssam. He also told readers to wrap a ssam in a bitable size as it looked rude to puff one's cheeks while eating. Joseon scholar-official Chŏng Yagyong described eating ssam a poem, which consisted of gochujang (Korean chili paste) and the root of green onion in lettuce.

In modern days, ssam is slowly gaining popularity outside of Korea and is being served at restaurants in various locations such as New York City, Tokyo and Brisbane.

Variations

Various vegetables are used as ingredients such as lettuce, cabbage, bean leaves, and pumpkin leaves, which are used either raw or blanched. Seaweed such as ko () (sea mustard seaweed) and ko (dried laver) are also used. ko can be used to refer to dishes using beef tongue, roe, pork, clams, or sea cucumbers wrapped and cooked in eggs. Depending on one's taste, ssam can contain side dishes such as kimchi () and garlic, and sauce such as ssamjang (), doenjang (), red pepper paste (), and oil sauce. Sashimi and gwamegi () are also eaten with wraps.

By ingredients

  • ko: with steamed pork, e.g. shoulder and is a popular dish throughout Korea.
  • ko is a dish in which rice is included.

By wrap type

Specific types:

  • ko (배추쌈), wrapped with napa cabbage leaf
  • ko (취쌈), wrapped with ko
  • ko (어쌈), wrapped with thin fish filet
  • ko (김쌈), wrapped with ko, seaweed
  • ko (곶감쌈), walnuts wrapped with dried persimmon
  • ko (호박잎쌈), wrapped with pumpkin leaf
  • ko (전복쌈), wrapped with sliced and soaked dried abalone
  • ko (김치쌈), wrapped with kimchi
  • ko (깻잎쌈), wrapped with perilla leaf
  • ko (밀쌈), wrapped with a thin crepe made from wheat flour
  • ko (문어쌈), wrapped with sliced octopus
  • ko (포쌈), wrapped with seasoned raw beef
  • ko (상추쌈), wrapped with lettuce

Gallery

File:Ssam 2.jpg|Making ko File:Ssam vegetables and ssamjang.jpg|ko vegetables and ko File:Korean cuisine-Ssam-01.jpg|Leaves used for wrapping in ko dishes File:Gwangju-Bossam.jpg|ko dish from Gwangju File:Korean cuisine-Ssam-05.jpg|ko, wrap with thin pancakes File:Korean cuisine-Ssam-04.jpg|ko (로스편채), vegetables wrapped in roasted beef slices

References

References

  1. link. (2011-06-10 ''[[Encyclopedia of Korean Culture]]'' {{in lang). ko
  2. "Customs". [[Korea Tourism Organization]].
  3. "How Make Ssam Bap (Korean Lettuce Wraps)". About.com.
  4. (2012). "A Review on the Korean Temple Foods within the scope of cultural tourism contents". The Korea Contents Association.
  5. "Sangchu ssam". [[Encyclopedia of Korean Culture]].
  6. "Ssam". [[Encyclopedia of Korean Culture]].
  7. "Ssam". [[National Folk Museum of Korea]].
  8. {{in lang. link. (2013-10-29 , Financial News, 2006-06-16. Retrieved 2010-06-23)
  9. [http://www.columbiatribune.com/news/2010/jun/23/getting-kick-out-world-cup-soccer-korean-bo-ssam-a/ Momofuku Ssam] {{webarchive. link. (2010-06-27 , Columbia Daily Tribune, 2010-06-23)
  10. "Ssam".
  11. link. (2016-03-03 ''Money & Business''. 12 May 2010. Retrieved 2010-06-23 {{in lang). ko
  12. Jung, Alex [http://www.cnngo.com/seoul/eat/5-korean-ways-eat-pig-231893 "5 Korean ways to eat a pig"] {{Webarchive. link. (2011-11-13 ''CNN Go''. 11 November 2011. Retrieved 2012-04-11)
  13. {{in lang. link. (2023-09-18 ''National Institute of the Korean Language'' {{in lang). ko
  14. link. [[Doosan Encyclopedia]]
  15. link. [[Naver Dictionary]]
  16. link. [[Naver Dictionary]]
  17. link. [[Naver Dictionary]]

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