Korean Rice Wraps with Ramps, Avocado, and Soy Salsa Content
When we were opening Kāwi, Dave came in with a version of this ssämbap recipe that his mother-in-law had made—and it was so good he wanted us to add it to the menu. This is based on a recipe I adapted for the restaurant. — Eunjo Park
Rinse rice under cold water until the water runs clear then add to your Zojirushi rice cooker. Add in water (or sub in your choice of stock) to the fill line and cook on the regular rice setting.
Meanwhile, add neutral oil to a skillet over medium high heat. Add mushrooms and spring vegetables, stirring frequently, and cook until fully dehydrated and starting to crisp, about 10 minutes. Remove from heat and stir in sesame oil, Savory Seasoned Salt, and Momofuku Soy Sauce.
While the rice cooks, prepare the sauce. Whisk soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and pinch of sugar in a bowl and set aside.
When rice is almost done, make a platter with your sides for wraps. Slice an avocado and chop some scallions. Prepare a bowl of fried shallots or garlic and get a small stack of perilla leaves. Arrange everything on the platter.
When rice is ready, open Zojirushi and immediately use the rice paddle to fluff the rice. Stir in cooked mushrooms and seasonal vegetables. Taste your rice and season with additional Savory Seasoned Salt, as needed. Serve with the prepared sauce and alongside your platter of wraps and toppings.