'Ssam' is a Korean culinary term that refers to a wrap or package made with various ingredients. The word 'ssam' literally translates to "to wrap" or "to envelop" in Korean.
Ssam originated as a traditional Korean dining style where a variety of cooked and fresh ingredients are served together, allowing diners to assemble their own wraps at the table. The basic ssam format typically includes a leafy wrapper (such as lettuce, perilla leaves, or whole kimchi leaves) that is filled with a combination of cooked meat or seafood, sautéed or pickled vegetables, sauces, and seasonings.
In Korean cuisine, ssam is a common way of enjoying grilled or braised meats. Popular protein fillings include bulgogi (marinated grilled beef), galbi (short ribs), and samgyeopsal (thick-cut pork belly). The meat is often accompanied by sautéed kimchi, sautéed mushrooms, scallions, garlic, and ssamjang - a savory dipping sauce made from gochujang (fermented chili paste), doenjang (fermented soybean paste), and other seasonings.
Beyond meat-based fillings, ssam can also feature vegetarian or seafood ingredients. Seasonal vegetables like perilla leaves, lettuce, spinach, and soybean sprouts are common wrap options. For seafood ssam, fillings might include grilled mackerel, pan-fried fish, or marinated raw oysters.
The ssam-making process allows for endless customization and flavor combinations. Diners can experiment with different wrapper-filling pairings, sauces, and textures to create their ideal bite. This interactive dining style encourages communal sharing and is often served family-style at Korean barbecue restaurants or in home-cooked meals.
In addition to its role in Korean cuisine, the ssam concept has also been adapted and reinterpreted by chefs worldwide. Restaurants may offer "build-your-own" ssam bars featuring diverse global ingredients, or incorporate ssam-style wraps into fusion dishes. The versatility of ssam makes it a popular and dynamic culinary technique.