Entree: South Korea – Jeolla – 보성 쌈밥 ➤ Boseong Ssambap (Leaf-wrapped rice flavored with Boseong green tea, served with grilled pork and seasoned vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 20 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (555 g) short-grain white rice
- 3 1/4 cups (770 ml) water, including 1/2 cup (120 ml) strong brewed Boseong green tea
- 1 tbsp (15 ml) roasted sesame oil
- 1.5 lb (680 g) pork belly, sliced 1/4-inch (0.635 cm) thick
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sesame oil (for marinade)
- 2 tbsp (40 g) gochujang
- 2 tbsp (28 g) brown sugar or honey
- 4 cloves (0.42 oz (12 g)) garlic, minced (for marinade)
- 1 tsp (5 g) freshly ground black pepper
- 16–24 perilla leaves or large lettuce leaves, washed
- 6 tbsp (90 g) ssamjang (Korean dipping paste)
- 2 tbsp (30 ml) vegetable oil for grilling
- 2 cups (150 g) blanched spinach (sigeumchi namul), squeezed and seasoned
- 1 cup (120 g) bean sprouts, blanched and seasoned
- 2 green onions (scallions), thinly sliced
- 2 cloves (0.21 oz (6 g)) garlic, thinly sliced for wraps
- 1 small green chili, thinly sliced
- 1 tbsp (9 g) toasted sesame seeds
- Salt to taste

Show original ingredient measurements

- 3 cups (555 g) short-grain white rice
- 3 1/4 cups (770 ml) water, including 1/2 cup (120 ml) strong brewed Boseong green tea
- 1 tbsp (15 ml) roasted sesame oil
- 1.5 lb (680 g) pork belly, sliced 1/4-inch thick
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sesame oil (for marinade)
- 2 tbsp (40 g) gochujang
- 2 tbsp (28 g) brown sugar or honey
- 4 cloves (12 g) garlic, minced (for marinade)
- 1 tsp (5 g) freshly ground black pepper
- 16–24 perilla leaves or large lettuce leaves, washed
- 6 tbsp (90 g) ssamjang (Korean dipping paste)
- 2 tbsp (30 ml) vegetable oil for grilling
- 2 cups (150 g) blanched spinach (sigeumchi namul), squeezed and seasoned
- 1 cup (120 g) bean sprouts, blanched and seasoned
- 2 green onions (scallions), thinly sliced
- 2 cloves (6 g) garlic, thinly sliced for wraps
- 1 small green chili, thinly sliced
- 1 tbsp (9 g) toasted sesame seeds
- Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the rice under cold water until the water runs clear, drain, then combine with 2 3/4 cups (650 ml) water and 1/2 cup (120 ml) strong cooled Boseong green tea in a rice cooker or heavy pot. Add 1 tbsp (15 ml) roasted sesame oil and a pinch of salt; cook until tender and let rest 10 minutes.
2. Meanwhile, make the pork marinade: in a bowl combine 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) sesame oil, 2 tbsp (40 g) gochujang, 2 tbsp (28 g) brown sugar, 4 cloves (0.42 oz (12 g)) minced garlic, and 1 tsp (5 g) black pepper. Add the sliced pork belly and toss to coat; marinate at least 20 minutes, or up to 2 hours refrigerated.
3. Prepare the banchan: season blanched spinach (2 cups (150 g)) with 1 tsp (5 ml) sesame oil, 1/2 tsp (2.5 g) salt, and 1 garlic clove minced if desired. Season blanched bean sprouts (1 cup (120 g)) with 1 tsp (5 ml) sesame oil, salt, and a sprinkle of toasted sesame seeds.
4. Heat a grill pan or heavy skillet over medium-high and brush with 2 tbsp (30 ml) vegetable oil. Grill pork belly slices until browned and crisp at edges, about 3–4 minutes per side depending on thickness. Transfer to a cutting board and slice into bite-sized pieces.
5. Fluff the tea-infused rice and place in a serving bowl. Place perilla or lettuce leaves, grilled pork, ssamjang (6 tbsp (90 g)), seasoned spinach, bean sprouts, sliced garlic, green chili, scallions, and sesame seeds on a platter for assembly.
6. To eat, place 1–2 tbsp (15–30 g) rice on a leaf, add a piece of pork, a little ssamjang, and desired banchan; wrap and eat in one bite. Repeat and replenish components as desired.

1. Rinse the rice under cold water until the water runs clear, drain, then combine with 2 3/4 cups (650 ml) water and 1/2 cup (120 ml) strong cooled Boseong green tea in a rice cooker or heavy pot. Add 1 tbsp (15 ml) roasted sesame oil and a pinch of salt; cook until tender and let rest 10 minutes.
2. Meanwhile, make the pork marinade: in a bowl combine 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) sesame oil, 2 tbsp (40 g) gochujang, 2 tbsp (28 g) brown sugar, 4 cloves (12 g) minced garlic, and 1 tsp (5 g) black pepper. Add the sliced pork belly and toss to coat; marinate at least 20 minutes, or up to 2 hours refrigerated.
3. Prepare the banchan: season blanched spinach (2 cups / 150 g) with 1 tsp (5 ml) sesame oil, 1/2 tsp (2.5 g) salt, and 1 garlic clove minced if desired. Season blanched bean sprouts (1 cup / 120 g) with 1 tsp (5 ml) sesame oil, salt, and a sprinkle of toasted sesame seeds.
4. Heat a grill pan or heavy skillet over medium-high and brush with 2 tbsp (30 ml) vegetable oil. Grill pork belly slices until browned and crisp at edges, about 3–4 minutes per side depending on thickness. Transfer to a cutting board and slice into bite-sized pieces.
5. Fluff the tea-infused rice and place in a serving bowl. Place perilla or lettuce leaves, grilled pork, ssamjang (6 tbsp / 90 g), seasoned spinach, bean sprouts, sliced garlic, green chili, scallions, and sesame seeds on a platter for assembly.
6. To eat, place 1–2 tbsp (15–30 g) rice on a leaf, add a piece of pork, a little ssamjang, and desired banchan; wrap and eat in one bite. Repeat and replenish components as desired.