Ssam

What is Ssam?

Ssam refers to a variety of Korean dishes where food is wrapped in something edible, usually a leafy vegetable or seaweed. The most common fillings are pork or other meats, but rice, seafood, or even nuts can be used. Ssam is often served with ssamjang, a thick, savory sauce, and topped with extras like garlic, onion, or kimchi. Each wrap is made small enough to eat in a single bite, keeping the fillings from spilling. The wraps can be made with raw or blanched leaves, dried seaweed, or even thin wheat crepes.

Where does Ssam come from?

Ssam has its roots in Korea’s Goryeo period, when Buddhist customs discouraged eating meat and encouraged vegetable-based dishes. Historical records and poems from that era describe people wrapping rice in raw vegetables, praising the aroma of local greens. Ssam later became a festive food, especially during Daeboreum, the first full moon of the lunar year, when people ate bokssam, or 'fortune ssam', for good luck. Over time, it became a regular part of Korean meals and etiquette, with specific customs for how to wrap and eat it politely.

How is Ssam made?

To make ssam, a piece of leafy vegetable or seaweed is laid flat and topped with a small amount of filling, such as meat, rice, or seafood. Condiments like ssamjang or gochujang (chili paste) are added, along with toppings such as garlic, onion, or kimchi. The wrap is folded or rolled into a bite-sized bundle. Various leaves can be used, including lettuce, cabbage, perilla, or pumpkin leaves, and sometimes seaweed or thin wheat crepes. Some versions use blanched leaves or even dried persimmon for wrapping.

How and when is Ssam eaten?

Ssam is usually eaten at lunch or dinner, often as part of a shared meal. Each person assembles their own wraps at the table, choosing from an array of fillings and toppings. It is common to eat ssam with banchan (small side dishes) and sauces. The wraps are designed to be eaten in one bite, and etiquette suggests making them small and neat. Ssam is enjoyed both on special occasions, like Daeboreum, and as an everyday meal.

Kinds of Ssam

There are many types of ssam, depending on the wrap or filling. Sangchu ssam uses lettuce, while baechu ssam uses napa cabbage. Kkaenip ssam features perilla leaves, and gimssam uses dried seaweed. Some versions wrap seafood or even nuts, like gotgam ssam, which is walnuts in dried persimmon. Bossam is a popular type with steamed pork, and ssambap includes rice in the wrap. Modern and regional varieties use different leaves, fillings, and sauces.

What Ssam means

Ssam holds cultural significance in Korea, especially during the festival of Daeboreum, when eating bokssam is believed to bring good fortune. It is mentioned in historical texts and poetry, reflecting its long-standing place in Korean food traditions. Ssam is also associated with etiquette, with advice on polite ways to assemble and eat the wraps. In recent years, ssam has begun to appear in restaurants outside Korea, introducing its customs and flavors to a wider audience.

When Ssam is on the table

Questions people ask about Ssam

Good reading and sources

• Ssam on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data