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 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.

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.
Seemingly overnight many people began seeking out Korean Grill restaurants with Ssam offerings. Ssam is now a primary feature at Korean restaurants in many places around the world.

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

Anshim Gui
Bulgogi Sangchu Ssam (불고기상추쌈)
Jumulleok
Kaibi/Kalbi (갈비)
Soegogi-sogeumgui (쇠고기소금구이)
Galbi Fingers 갈비 손가락