Ssam, meaning "wrapped" in Korean, refers to a dish in which leafy greens are used to wrap a piece of meat in a bite-sized form. Fillings often include rice, kimchi, garlic, and a fermented bean paste sauce called ssamjang. The beauty of this dish is that you can use whatever ingredients in your Local Roots bundle are in season for the wrap, whether that be cabbage, lettuce, collards, or even kale. The star of the dish is boiled pork belly, which provides the perfect vehicle for salty-spicy sauces and pickles.
1 1/2 lb heritage pork belly, preferably skin-on
3 tbsp fish sauce, soy sauce or doenjang (Korean fermented soybean paste)
1 onion, skin on
1/2 apple or pear
1 thumb-size knob fresh ginger, peeled
10 garlic cloves
1 tsp whole black peppercorns
1 bay leaf
1 tbsp doenjang (Korean fermented soy paste)
1 tbsp gochujang (Korean chili paste) or sub with Malaysian hot sauce
1/2 tsp crushed roasted sesame seeds
1 clove garlic, minced
1/8 tsp toasted sesame oil
Lettuce, cabbage, or hearty green for wrapping
Recipe by Local Roots team member Phoebe Tran.
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