Eggplant Bo Ssam with Ssamjang Sauce
By Sarah Entwistle, @supperbysarah_
Eggplant Bo Ssam with Ssamjang Sauce
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
6-8
This recipe is my vegetarian spin on a classic Korean dish: pork bo ssam. In Korean, “ssam” means “wrapped”, and these lettuce wraps are a playful and interactive way for guests to assemble their own creations, with rice as the perfect accompaniment. For this summer variation, I love using fresh eggplants while they’re in season, but you can easily sub in another hearty vegetable, such as mushrooms. To elevate the eggplant’s flavor, I recommend pre-salting it; this step helps draw out excess moisture and reduces any bitter flavor. The eggplant is then stewed with traditional Korean ingredients, such as gochujang chile paste, which pairs wonderfully with the crispy lettuce and the subtle sweetness of the rice. For those looking for a heartier option, consider cooking up some meat on the side to enhance the experience. I also suggest serving kimchi as a banchan (aka side dish) and truly recommend Goshen Kimchi, a family-run business based in Long Island City, NY.
Special Equipment:
- Rice cooker
- Salad spinner
Ingredients:
- 2 lb small eggplants (fairytale, if available)
- 2 heads Bibb lettuce
- 1 cup short-grain white rice
- 2 tablespoons ssamjang, plus more for serving*
- 1 tablespoon gochujang*
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon mirin
- 1 scallion stalk
- 2 cloves garlic
- 2-inch piece ginger
- 1 tablespoon sesame oil
Note If you have access to a local H Mart, I highly recommend shopping here to source quality Asian ingredients!
Prepare the ingredients
Wash and dry the fresh produce. Separate the lettuce leaves from the root end. Place the leaves in a bowl of ice water and let crisp for 15 to 20 minutes. Drain and dry thoroughly in a salad spinner (or with paper towels). Peel and roughly chop the garlic. Peel and small dice the ginger. Thinly slice the scallion. Trim the ends from the eggplant and medium dice. Place on a paper towel-lined sheet pan and season with salt. Let sit for 10 minutes, then pat dry with a clean paper towel to remove excess moisture.
Rinse the rice under cold water several times until the water runs clear. Place the rice in a rice cooker (or small pot if you don’t have one) and top with one cup of water; season with a big pinch of salt. Close the lid and turn it on; alternately, if you’re using a regular pot, bring the water to a boil. Once boiling, reduce the heat to a simmer and cover with a lid. Cook for 12 to 14 minutes, or until the liquid is absorbed and the rice is cooked through (you may need to add more water if the rice is not ready). Once cooked, add the mirin and fluff with a fork. Set aside and keep warm.
In a small bowl, whisk together the ssamjang, gochujang, soy sauce, and rice vinegar. Heat the sesame oil in a large, non-stick pan until hot. Add the eggplant in an even layer and cook for 2 to 3 minutes, or until lightly browned. Add the sauce and stir to combine; cook for 30 seconds to 1 minute. Add 1/2 cup of water and a pinch of salt; continue cooking for 5 to 7 minutes, or until the sauce has thickened and the eggplant is fork-tender. Taste then season with salt if desired.
Serve the crisped lettuce with the cooked rice, stewed eggplant, extra ssamjang sauce on the side, and kimchi (if using). Allow guests to assemble their own wraps based on their preferences.