Main ingredients 🥩
mugwi leavesporkfermented clam soybean pastegreen chili peppersricesesame oilcooking wine
Okjubu's Mugwi Ssam-bap
An exquisite harmony of rich, savory fermented soybean paste and bitter, fresh mugwi leaves
🙋 Recommended for
- ⭐ Those seeking a healthy and special meal to stimulate appetite in spring
- ⭐ People who want to easily prepare a rich, spicy fermented clam soybean paste dish
Ingredients needed 🛒2 servings
- mugwi leaves 1 pack
- minced pork 150g
- store-bought fermented clam soybean paste 1 pack
- green chili peppers 2
- rice 2 bowls
- cooking wine 1 tablespoon
- vegetable oil a little
Recipe 🍳
- Trim the stem ends of the mugwi leaves and clean them thoroughly.
- Blanch the mugwi leaves briefly in boiling water, then rinse under cold water and squeeze out excess moisture.
- Slice the green chili peppers thinly.
- Heat vegetable oil in a pan, add minced pork and cooking wine, and stir-fry together.
- Once the pork is cooked through, add the store-bought fermented clam soybean paste and green chili peppers, and stir-fry gently until well blended and slightly reduced.
- Form small rice balls and wrap each neatly in blanched mugwi leaves to shape.
- Spread the finished fermented clam soybean paste generously on a serving bowl, then place the mugwi-wrapped rice balls on top to serve.
- Blanch the mugwi leaves, rinse under cold water, and squeeze dry.
- Stir-fry the pork, then add the fermented clam soybean paste and green chili peppers to reduce and blend.
- Wrap small rice balls in mugwi leaves and serve alongside the seasoned paste.
Cooking tips 💡
- Do not over-blanch the mugwi leaves, as they may become mushy—just briefly cook to preserve texture.
- For extra spiciness, increase the amount of green chili peppers to taste.
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