If You Eat Meat Because of Ssamchae, Stick Around Here

You absolutely can't miss it

How do you all enjoy meat grilled to a golden brown? It’s delicious dipped in gochujang, or layered with crunchy kimchi. Whether wrapped in seaweed or in wild greens fragrant with perilla oil, meat is always tasty. But the one thing you absolutely can’t skip is the ssam (wrap). The fun of placing ssam vegetables in your hand and topping them with meat, rice, kimchi, or gochujang according to your preference is something everyone knows without being told. Set aside your shyness for a moment, open your mouth wide like a hippo, stuff the ssam in, and chew heartily?you’ll feel pure happiness. Inside your mouth, the various ingredients like meat and vegetables create their own harmony and the performance begins.

For ways to enjoy Samgyeopsal even more deliciously, check here and here

Sangchu (Lettuce)

The basic of all ssam vegetables is sangchu (lettuce). Lettuce should always be prepared. Even without meat, you can enjoy ssam with just gochujang and wild greens. Of course, having meat is the icing on the cake. Lettuce’s crisp texture and fresh aroma make it even tastier when eaten with meat. It provides a feeling of fullness even in small amounts, making it good for dieting, and its high water content and dietary fiber make it excellent for relieving constipation. Additionally, lettuce contains lutein, which protects the eyes and promotes eye health, and it is rich in iron and calcium, which are good for anemia and bone health. Thanks to a compound called lactucarium, it is also said to promote sound sleep. However, eating too much can cause stomach pain due to its cold nature, so it’s best to consume it in moderation.

*Tips for choosing delicious lettuce: Look for leaves with clean tips and vivid color, and check the underside for no pests or diseases. Especially since pesticides can remain in the creases, don’t forget to soak it in water for about 5 minutes before eating.

Kkaennip (Perilla Leaves)

If lettuce is the basic, kkaennip (perilla leaves) are essential. You can never lose the unique aroma of perilla leaves. Placing perilla leaves on top of lettuce, then adding meat, garlic, and ssamjang is truly heavenly. These delicious perilla leaves are rich in vitamins C and K, which help blood circulation, support vascular health, and prevent blood clotting. Like lettuce, they are low in calories and contain dietary fiber, making them good for dieting. They also contain substances with anticancer activity that can inhibit the growth of cancer cells.

*Tips for choosing delicious perilla leaves: The darker green the leaves, the fresher they are. Avoid leaves with spots. Also, choose leaves with a strong aroma, stems that are not dried out, and clearly visible fine hairs on the leaves.

Ssukgat (Crown Daisy)

Finding yourself reaching for ssukgat (crown daisy) is a sign of accepting aging. Unlike in childhood when the strong aroma was disliked, you gradually come to enjoy its rich scent. The distinctive aroma of ssukgat effectively cuts through the greasiness and gamey smell of meat, allowing you to savor its nuttiness even more. Especially since it carries the scent and flavor of spring, putting ssukgat in your mouth feels like embracing fresh greenery, lifting your spirits. Ssukgat is rich in vitamins and minerals that help suppress allergic reactions. It’s also good for constipation and skin health. Moreover, it contains vitamin K, which strengthens bones, and potassium, which helps expel sodium from blood vessels, making it beneficial for preventing high blood pressure.

*Tips for choosing delicious ssukgat: Look for dark green leaves with a glossy sheen. The leaves near the bottom of the stem should be dense. When storing ssukgat, keep it moist, wrap it in newspaper, and place it in the refrigerator. It’s best not to store it for more than 3 days, and remove any leaves that are not fresh in advance.

Danggui Leaves (Angelica Leaves)

Danggui leaves have a fragrance as strong as perilla leaves and ssukgat. Once you taste them, you can’t escape their charming aroma, and they pair well with meat. While danggui root is used to make danggui tea, personally, I think enjoying the leaves is the best. Danggui is especially good for women, helping to relieve menstrual pain, irregular menstruation, and menopausal symptoms. It’s also beneficial for alleviating inflammatory diseases like arthritis and eczema, and it excels at improving blood circulation. Rich in polysaccharides, eating danggui leaves also helps boost immunity.

*Tips for choosing delicious danggui leaves: Choose large leaves with few fine roots and a glossy surface.