Chef Phillip Lee at Kimchi Taco Truck & Kimchi Grill : Ssam Burrito / 쌈 부리또

H Mart meets Chef Phillip Lee at Kimchi Taco Truck & Kimchi Grill, Brooklyn, NY. Check out his story, food and recipe of Ssam burrito!  

"[Kimchi] really is a great asset to sort of balance out the meat.

Combining those two elements will elevate not just the kimchi but the entire dish.”

Ssam Burrito / 쌈 부리또

Ingredients:

3 thinly sliced (1/8 inch) Pork Shoulder (want it thin enough where the marinade is able to penetrate the meat)

½ tbsp Oil

1 large (10-12 inch) Rice Paper Wrapper

¾ cup White Rice

1 tbsp Sesame Oil

¼ cup Mixed Greens or Romaine Lettuce, medium chop

¼ cup fresh Kale, small chop

⅓ cup fresh Bean Sprout

3 Sesame Leafs, chiffonade

2 large pieces Red/Green Leaf or Bibb Lettuce (about the size of a hand)

Directions:

1. In a small bowl, mix together the pork and 3 tablespoons of pork marinade sauce*.

Marinade on the counter for 1½ hours or in a refrigerator for 24 hours. 

On a very hot skillet (or grill), oil the pan and cook

the marinated pork. You want the browning for flavor. Cook

for about 10 minutes until meat is done and cut into bite size pieces.

2. Next, in a large bowl, mix daeji (pork) bulgogi, white rice, sesame oil,

mixed greens or romaine lettuce, kale, bean sprout, sesame leaf,

1/3 cup of “kimchi” slaw**, 2½ tablespoon of ssamjang sauce***, and

1½ tablespoon of pork marinade sauce. Toss until all of the flavors are

fully blended. Keep this in the bowl until you’re ready to put inside the rice wrapper. 

3. Finally, comes the most difficult and trickiest part; soaking the rice wrapper and rolling it

with the ingredients in the bowl. Turn the faucet on so the water is hot;

but not too hot it’s unmanageable. Collect the hot water in a large bowl or wide

shallow pan (i.e. large frying pan) where you can completely

soak the wrapper. Since the wrapper is large you might need to

submerge in piecemeal. Gently move wrapper around in the water, making sure every

part of the wrapper is in the water for about 15 seconds until it becomes

completely soft and pliable. Shake off the excess water before placing the wrapper

on a towel. The wrapper doesn’t stick properly if it’s too wet. You’ll know the wrapper

is ready when it’s starts being little sticky.

4. Lay on top of the wrapper one of the large piece of (red or green or Bibb) lettuce.

Next to it, lay another piece of lettuce leaf. The two leaves should

slightly overlap. Then on top of the two leaves put all

of the mixed ingredients from the bowl. Spread out the

ingredients evenly on top of the two leafs. Top this with another two lettuce

leafs; one large piece and ½ piece.

5. Beginning with the bottom of the wrapper, fold up and over all the ingredients,

and tuck in to form a roll, making sure all the ingredients are snug.

Fold the bottom half of the rice paper wrapper over the filling.

Then fold in each side of the wrapper, keeping all ingredients snug and firmly in place.

Then, pressing firmly down to hold the folds in place, roll the entire wrapper

horizontally up from the bottom to the top; continue rolling away from

you until the roll is secure. Turn the roll so that the seam faces down.

Gently cut (in half) on the bias.

6. Serve immediately with additional ssamjang and pork marinade as dipping sauces.

*Pork Marinade (sauce):

1 cup Gochujang Paste

3 tbsp Garlic Puree

½ cup Onion Puree

½ cup Apple Puree

½ cup Soy Sauce

½ cup White Sugar

¼ cup Brown Sugar

3 tbsp Agave Nectar

3 tbsp Mirin

½ cup Water

In a bowl, mix all of Pork Marinade sauce together (in blender) until smooth

sauce consistency. (It’s a traditional Korean marinade that we’ve tweaked so

it can be used as marinade as well as the finishing sauce on

various dishes, including the Ssam Burrito.)

**Kimchi Slaw Ingredients:

¾ cup Daikon Radish, julienne

1 cup White Cabbage, julienne

½ cup Red Cabbage, julienne

⅔ cup Carrot, julienne

⅓ cup Korean Pear, julienne

¼ cup Scallion, julienne

¼ cup Cilantro, finely chopped

¼ cup White Onion, julienne

2 tbsp toasted Sesame Seeds

2 tsp Lemon Zest

3½ tbsp Brown Sugar

2½ tbsp Lime Juice

2 tbsp Brown Rice Vinegar

2 tbsp Salt

In a large bowl mix all of the ingredients for the Kimchi Slaw together

until the flavors are combined together.

***Ssamjang (sauce):

3½ tbsp Doenjang

1 tbsp Gochujang

2 tsp Garlic, minced

3 tbsp Onion, chopped

2 tbsp Scallion, minced

3 tbsp Sesame Oil

1 tbsp Agave Nectar

1 tbsp Brown Sugar

2 tbsp Water

In a bowl, mix all of Ssamjang ingredients together until

thick sauce consistency.