About Ssam

Ssam refers to a type of Korean meal in which any food (usually meat) is wrapped in some type of edible covering (usually a leafy vegetable).
The most common type of ssam is pork wrapped in leaf lettuce or Korean cabbage and served with a spicy condiment called ssamjang, as well as a variety of toppings like raw or cooked garlic, onion, green pepper or a banchan (small side dish) such as kimchi.

History

According to the book Dongguk Sesig[동국세시기], (A Record of Seasonal Customs in Korea written in 1849), ssam was eaten in the Chinese court by women of GoryeoGoryeo (918 to 1392): a Korean dynasty established in 918 by Emperor Taejo. It is from this Kingdom that the contemporary name "Korea" is derived. who had been sent as tribute.
Many of these women were returned to Korea and by the end of the Joseon eraJoseon (July 1392 – October 1897): The last Korean dynasty, Joseon controlled Korea for approximately five centuries, ssam had become an established seasonal dish.

Popularity

For many years, Ssam has been served in Korean BBQ Restaurants outside of Korea, but it's popularity exploded with the success of David Chang's Momofuku in New York City.
Ssam is now a primary feature at restaurants in Sydney Australia, London England, New York City, San Francisco, Los Angeles, and Seattle in the USA, and Tokyo Japan.

Types of Ssam

Ssam eaten on DaeboreumA Korean holiday that celebrates the first full moon of the new year of the lunar Korean calendar., is called bokssam (복쌈, good fortune ssam).

Various vegetables are used as ingredients such as lettuce, cabbage, bean leaves, and pumpkin leaves, which may be used raw or blanched.

Other vegetables like thin sliced cucumber or carrot (blanched to soften) may be used as the "wrap".

Seaweed such as miyeokSea mustard or wakame. A sea vegetable, or edible seaweed with a subtly sweet flavour and kimNori, dried laver. An algae considered to be a seaweed which is dried and pressed into thin sheets. are also used. Ssam may also be used to refer to various foods wrapped and cooked in eggs.

The version made with steamed pork is commonly known as bossam and is a popular dish throughout Korea.
Ssambap is a dish in which rice is included.

A Few Specific types:

    Kim ssam (김쌈), wrapped with kim, seaweed
    Sangchu ssam (상추쌈), wrapped with lettuce
    Baechu ssam (배추쌈), wrapped with napa cabbage leaf
    Kkaenip ssam (깻잎쌈), wrapped with perilla leaf
    Chwi ssam (취쌈), wrapped with chwinamul
    Hobakip ssam (호박잎쌈), wrapped with pumpkin leaf
    Kimchi ssam (김치쌈), wrapped with kimchi
    Jeonbok ssam (전복쌈), wrapped with sliced and soaked dried abalone
    Muneo ssam (문어쌈), wrapped with sliced octopus
    Po'ssam (포쌈), wrapped with seasoned raw beef
    Gotgam ssam (곶감쌈), wrapped with dried persimmon
    Milssam (밀쌈), wrapped with a thin crepe made from wheat flour
    Eossam (어쌈), wrapped with thin fish filet
    Oissam , wrapped with thin sliced cucumber

Images

Bossam

Steak with soup and Lettuce for Ssam
Original images by hannaone

거위 간 geowi gan ssam (Foie gras ssam)

Image Credit: kayone73
Original image posted to flickr at: kayone73's photostream
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