Did You Know

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.

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 can be 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

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 

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

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